肉类保水性对水分快速测定的影响与改善方法  

Influence of Meat Water Holding Capacity on Rapid Moisture Testing and Techniques of Improvement

作　　者：滕召胜[1] 张洪川[1] 金社胜 孙环[1] 于晶荣[1] 

机构地区：[1]湖南大学电气与信息工程学院,湖南长沙410082 [2]中国商会肉禽蛋食品质量监督检测中心,北京100075

出　　处：《湖南大学学报（自然科学版）》2005年第1期15-19,共5页Journal of Hunan University:Natural Sciences

基　　金：国家星火计划项目(2003EA770007);湖南省自然科学基金资助项目(00JJY2061);湖南省杰出中青年专家基金资助项目(011JZY2101)

摘　　要：介绍了肉类中水分存在的形式与肉类水分快速测定的基本原理,研究了肉类保水特性及畜禽品种、肌肉部位、肌肉温度、pH值、宰后时间等影响肉类保水性的因素,探讨了肉类保水性对水分快速测定准确性与重复性的影响,提出了克服肉类保水性差异影响的多传感器多点观测肉类水分信息融合方法和基准值区别种类、品种方法,为肉类水分快速测定仪的设计奠定了技术基础.在此基础上研制的RSY-1肉类水分快速测定仪解决了国内外肉类水分快速测定的技术难题,已在全国推广应用.This paper introduced the existence form of meat moisture and the principle of rapid moisture testing of meat, studied the water-holding capacity(WHC) of meat and the influencing factors: breed, position and temperature of muscle, pH value and the time after slaughter, then discussed WHC's influence upon the accuracy and repeatability of rapid testing of meat moisture, and finally proposed a method of multimetering and multisensor information fusion and reference value to distinguish breeds to overcome the influence caused by the WHC difference of meat. All the research mentioned above has laid the foundation for the design of rapid moisture tester of meat. The RSY-1 testers have solved the technological problem of rapid moisture testing of meat and have been popularized all over China.

关 键 词：保水性 肉类水分快速测定 影响因素 多传感器信息融合 基准值 改善方法 

分 类 号：TH83[机械工程—仪器科学与技术]