Artificial Tactile Sense Technique for Predicting Beef Tenderness Based on FS Pressure Sensor

被引：18

作者：

Wang, Xiao-dan ^{[1
]}

Sun, Yong-hai ^{[1
]}

Wang, Ying ^{[2
]}

Hu, Tie-jun ^{[3
]}

Chen, Min-hua ^{[1
]}

He, Bing ^{[3
]}

机构：

[1] Jilin Univ, Sch Biol & Agr Engn, Changchun 130022, Peoples R China

[2] Qingdao Agr Univ, Sch Food Sci & Engineer, Qingdao 266109, Peoples R China

[3] Jilin Prov Changchun Haoyue Halal Meat Co Ltd, Changchun 130013, Peoples R China

来源：

JOURNAL OF BIONIC ENGINEERING | 2009年 / 6卷 / 02期

关键词：

bionics; tactile sense; beef tenderness detection; FS pressure sensor; WARNER-BRATZLER SHEAR; ELECTRONIC NOSE; MEAT TENDERNESS; PANEL RATINGS; FORCE;

D O I：

10.1016/S1672-6529(08)60091-8

中图分类号：

T [工业技术];

学科分类号：

120111 [工业工程];

摘要：

We present a rapid system for predicting beef tenderness by mimicking the human tactile sense. The detection system includes a FS pressure sensor, a power supply conversion circuit, a signal amplifier and a box in which the sample is mounted. A sample of raw Longissimus dorsi (LD) muscle is placed in the measuring box; then a rod connected to the pressure sensor is pressed into the beef sample to a given depth; the reaction force of the beef sample is measured and used to predict the tenderness. Sensory evaluation and Warner-Bratzler Shear Force (WBSF) evaluation of samples from the same LD muscle are used for comparison. The new detection system agrees with established procedure 95% of the time, and the time to test a sample is less than 5 minutes.

引用

页码：196 / 201

页数：6

共 15 条

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