控制猪肉品质的新型感应器：用于屠宰和加工阶段测定猪胴体组分和评估猪肉品质

New Captors for Use in Controlling Pork Quality: Evaluation of Porcine Carcass Composition and Quality Traits during Slaughter and Processing

猪肉产业现在拥有了新的测定胴体组分和加工阶段猪肉品质的工具,其技术的成熟性已经通过实验和推广应用测试。屠宰企业正在影响这一工具建立市场和养殖企业间的经济和技术联系。肉类加工业这一新技术有效性已经在多个方面得到验证。X射线断层扫描技术可以实现对胴体3个主要组分的检测:瘦肉、肥肉和骨。这一技术被用来虚拟分割胴体以进行分级。在剔骨分割车间,这一技术被用来设定机器人的分割程序,以根据每块胴体的构造进行适宜的分割。在屠宰场安装的可见光摄像机,可以按照肥肉和瘦肉的厚度进行评级,这样也能提高养殖者的收益。近红外光谱技术被用来测定肥瘦混合肉的组分。这个技术将替代pH值,在屠宰阶段预测火腿的工艺品质。计算机技术、高光谱分析技术(包括可见光谱和红外光谱)的应用,大大提高了近红外光谱技术分析的准确性,并进一步改善了猪肉品质评估的精度。

New captors for use in slaughterhouses and for transformation in order to measure carcass composition and characterize technological quality of meat. Slaughterhouses hold a strategic position in the center of the pork industry as they are the technological and economic link between market expectations and livestock production. New technologies,proven in other industries, appear in the meat industry and are experienced in several directions. The X-ray tomography determines accurately and nondestructively in pig carcass, the proportion of three main tissues, fat, lean and bones. X-ray is already used to perform virtual dissections to calibrate grading devices. This RX technology is experienced on deboning lines to program deboning robots according to the individual conformation of pieces. Visible light cameras are now installed in slaughterhouses to classify carcasses according to thickness of lean and fat to allow the distribution of gains payments to farmers. The near infrared spectra（NIRS） of reflection or refraction are quite widely used to measure the composition of mixed fat and lean. Their use is being validated for substitution to pH to predict, at the slaughterhouse stage, the technological quality of hams. Hyperspectral analysis（including visible and infrared rays） becomes possible thanks to the speed of computers available today. It should enhance the accuracy of the NIRS analysis and improve the characterization of pig meat.