• 专利附录
  • 专利说明
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  • 类似技术
  • 同族专利
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    • 专利摘要:
    Procedure to characterize a meat product, probe and corresponding characterization facility. The method comprises the steps of: inserting the probe (1) into the meat product (200) at a first insertion point, at a first depth, exposing the meat product (200) to an electromagnetic radiation with a spectral range comprised in a range of wavelengths between 190 nm and 2500 nm, receive the electromagnetic radiation reflected by the meat product (200) at the first depth and obtain a reflectance spectrum. The procedure is repeated at a plurality of depths differentiated with respect to the first depth and each of the reflectance spectra obtained at each depth is related to at least one quality or chemical composition parameter to obtain an in-depth characterization of the meat product. (200). The invention also proposes a probe and an installation for carrying out the method. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2585931A1
    申请号:ES201631109
    申请日:2016-08-19
    公开日:2016-10-10
    发明作者:Juan Manuel RODRÍGUEZ VENTURA；Jacobo Álvarez García；David ROMERO LÓPEZ
    申请人:LENZ INSTR S L；LENZ INSTRUMENTS SL；
    IPC主号:
    专利说明:

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    PROCEDURE FOR CHARACTERIZING A CORNER PRODUCT, PROBE AND INSTALLATION OF CHARACTERIZATION
    DESCRIPTION
    Field of the invention
    The invention relates to a method for characterizing a meat product for subsequent classification.
    Likewise, the invention relates to a probe for characterizing a meat product comprising a hollow insertion rod that extends in a longitudinal direction between a proximal part and a distal part that ends at a tip, being guided inside said rod. at least one optical fiber of emission of an electromagnetic radiation and at least one optical fiber of reception of an electromagnetic radiation, said probe comprising in said one tip a cut zone configured to insert said probe into said meat product.
    Finally, the invention also relates to an installation for characterizing a meat product comprising a support surface of said meat product.
    Definitions
    The concept of "meat product" in the present invention should be interpreted broadly. Thus, the concept includes all fresh, processed or semi-processed meat products, including pork, beef, lamb, chicken, turkey and For example, in the case of pork, the invention is applicable to meat parts from the exploded view (such as hams, shoulder, bacon, loins or other), cuts of meat, minced meat or any other specialty of the charcutero sector On the other hand, within the concept "meat product" it is possible to consider the meat coming from any animal destined for human consumption, such as fish meat.
    Also, in the invention the concept of "intramuscular fat" refers to fat infiltrated in the muscle fibers of lean tissue.
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    State of the art
    In the meat industry, the determination of the quality parameters of meat products (protein content, water content and intramuscular fat content, water retention capacity and fatty acid composition) is of paramount importance. to be able to adjust the production processes and guarantee a uniform product quality. In addition, this allows the establishment of production segmentation strategies, and in many cases, maximizes the industrial performance of the production process.
    The reflectance spectroscopy technique in the near-ultraviolet-visible-infrared range (190 nm- 2500 nm) is an analytical method for the analysis of quality parameters of meat products, known at the laboratory level. In general, for the analysis of a meat sample, a preliminary preparation step is carried out, which involves the mincing and homogenization of the piece of meat.
    Despite this, the known reflectance spectroscopy technique can hardly be applied as a method of line characterization, since although the test is non-destructive, sample preparation for the preparation of the test is obviously a process that involves the destruction of the sample outside of lmea.
    Summary of the invention
    The invention aims to provide a method of characterizing a meat product of the type indicated at the beginning, which allows characterizing said meat product quickly and in detail to facilitate its classification. Another purpose of the invention is that the procedure does not involve manipulations on the product that make it difficult for it to be marketed or processed subsequent to its characterization.
    This purpose is achieved by a procedure to characterize a meat product of the type indicated at the beginning, characterized in that it comprises the steps of:
    [a] provide spectroscopy system comprising
    [i] a source of electromagnetic radiation,
    [ii] a reflectance spectroscopy probe configured to be inserted in said meat product to be characterized, said probe being
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    optically coupled to said source to emit an electromagnetic radiation,
    Y
    [iii] a spectrometer, optically coupled to said probe to obtain an electromagnetic radiation spectrum,
    [b] inserting said probe into said meat product in
    [i] a first insertion point,
    [ii] at a first depth,
    [c] exposing said meat product to an electromagnetic radiation emitted by said source through said probe, said electromagnetic radiation having a spectral range in a wavelength range between 190 nm and 2500 nm,
    [d] receive through said probe the electromagnetic radiation reflected by said meat product at said first depth and obtain a reflectance spectrum through said spectrometer,
    [e] repeat said steps [c] and [d] at said first insertion point, but at a plurality of differentiated depths with respect to said first depth and with each other, and
    [f] relate each of said reflectance spectra obtained at each depth of said plurality of differentiated depths, with at least one parameter of quality or chemical composition to obtain an in-depth characterization of said meat product at said first insertion point .
    The method according to the invention has multiple advantages over the known solution of the state of the art.
    First, the procedure is minimally invasive, both in the preparation phase and in the analysis phase. In this case, in the preparation phase only the probe is inserted into the product, so that the only remaining mark is the puncture of the probe at the point of insertion. Despite this, this brand will not be perceived negatively by the final consumer. On the other hand, the analysis phase simply consists in applying the electromagnetic radiation that is not harmful to the meat product either. Therefore, after proper characterization, the meat product can be classified to be marketed or processed without loss of product and without damaging its appearance. On the other hand, in the procedure of the state of the art it was necessary to take a sample and crush it, which already represented a direct loss.
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    On the other hand, unlike laboratory analysis based on a single chopped and homogenized sample, the method according to the invention allows providing detailed information on each of the pieces that are subjected to analysis quickly and easily, which favors its implementation in an exploded or processed meat products line.
    The method according to the invention also provides an in-depth profile of the characteristics of quality and / or composition of the meat product, which has multiple advantages over the procedure according to the state of the art. Thanks to an in-depth profile of product characterization based on the reflectance spectrum, a detailed and reliable estimate of parameters as different as intramuscular fat content, chemical composition, in terms of protein content, water and fat, can be obtained. water retention capacity or fatty acid composition (saturated fat content, unsaturated, etc.).
    In particular, this procedure allows to assess changes in fat content associated with the presence of fat veins, inside the product. On the other hand, the variation of the water retention capacity as a function of the depth within the same muscle is very useful information to assess the degree of involvement of the piece, and establish a correct classification. In this sense, it is common to find meat parts in which internal areas with a poor water retention capacity (PSE zones) are appreciated, although the quality of the piece is generally acceptable. Likewise, there are also meat parts in which no internal region seems extremely defective in terms of water retention capacity, although practically all the volume of the piece is affected (PSE meat), therefore its discarding is convenient. In this way, the information provided by the spectra obtained at different depths is not equivalent to that obtained by analyzing the piece at randomly distributed points, since although increasing the number of measurements in the same piece provides in itself an advantage from the point of view that allows a statistical average of a given parameter to be made, this procedure does not provide information on the evolution in depth of these variables. In addition, obtaining spectra at different points necessarily involves compromising the integrity of the piece in each new puncture. However, the characterization of the sample in depth is not only advantageous in terms of the information it provides, but it has the additional advantage that it requires a single prick, that is, the procedure allows for reliable decisions on the
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    classification of the meat part minimally invasive and without discarding any part of the product.
    For example, the depth characterization profile allows to determine the water content. Specifically, water is related to the lean content, since in the fat there is a very low water concentration. Thanks to the determination of the water content of the meat product analyzed, it can be determined whether the product is fresh or if it has been subjected to undesirable manipulations, such as, for example, the artificial injection of water into the product. This facilitates the immediate classification of the product in the same processing line.
    The depth characterization profile also allows to determine the water retention capacity. Water retention capacity is an important parameter from a technological and product quality point of view. In particular, meat products with low water retention capacity (exudative meats or PSE meats), give rise to products with poor organoleptic properties, and favor the occurrence of various textural defects in the production of cooked and cured processed products. These problems of low water retention capacity are related to a very high enzymatic activity immediately after slaughter. The consequences of this enzymatic activity depend not only on the metabolic processes involved in the degradation of muscle tissue, but also on irrigation and tissue structure. For this reason, it is common that the meat pieces affected by this problem only show visible defects in specific areas inside. In particular, it can happen that a carnic piece is very damaged internally, while the effect of excessive enzymatic activity is not appreciated on the surface. Thus, thanks to the process according to the invention, it is possible to carry out a detailed characterization of the interior of the piece, which allows to evaluate the water retention capacity inside the product and establish more reliable and precise classification criteria. In this way, it is avoided to select pieces that, despite their external appearance, should be discarded.
    On the other hand, obtaining an in-depth characterization profile of the meat product provides a more robust characterization procedure. Although a spectroscopic analysis of the surface of the sample could be performed to avoid its destruction, it has unexpectedly been found that the procedure has several limitations. The information provided corresponds only to the most superficial area of the product, and therefore, it does not allow to evaluate the characteristics of the interior of the piece. The measures obtained in the
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    Sample surfaces are unreliable, since the surface of the product is often subjected to oxidative processes that substantially modify its optical characteristics. Finally, irregularities in the surface of the piece can make it difficult to obtain a representative spectrum of the sample.
    In addition, the invention encompasses a series of preferred features that are the subject of the dependent claims and whose utility will be highlighted later in the detailed description of an embodiment of the invention.
    Preferably, if it is desired to characterize the protein, water, fat or lean or chemical composition of the meat product, the preferred emission spectral range is the range between 900 and 2500 nm. Alternatively, for the determination of whether a sample has a low water retention capacity, it is preferred to emit the light in a wavelength range between 400 and 1100 nm.
    In a preferred embodiment which aims to maximize the usefulness of the extralble information of the meat part, the in-depth characterization of said product comprises relating said reflectance spectra to at least one parameter of quality or chemical composition between group formed by the content of protelna, the water content and the intramuscular fat content, the water retention capacity and the fatty acid composition of said meat product.
    Also with the objective of improving the reliability of the characterization, in one embodiment of the procedure, the step of relating each of said reflectance spectra obtained at each depth of said plurality of differentiated depths consists in estimating the quality parameter or of desired chemical composition, using a correlation model obtained by a previous stage of utilization of the reflectance spectra of a predetermined meat product to relate each of said reflectance spectra, obtained at each depth of said plurality of differentiated depths, with the parameter of quality or chemical composition of reference desired by statistical methods based on multivariate methods.
    In particular, reflectance spectra contain a large number of variables, among which it is possible to generally establish linear dependency relationships. On the other hand, when establishing a prediction model, frequently the number of empirical data is
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    much lower than the number of variables obtained in a spectrum. Thus, in order to establish robust and reliable prediction models, it is convenient to use multivariate statistical techniques that allow reducing the dimensionality of the variable space, and determining which are the most significant variables. Therefore, in a particularly preferred way, multivariate statistical methods is one of the group formed by Multiple Linear Regression (MLR), Regression by Minimal Square Squares (PLSR, “Partial Least Square Regression”), Component Regression Main (PCR, "Principal Component Regression") or Linear Discriminate Analysis (LDA), which allow to establish more accurate correlation and / or classification models that include the various variables considered.
    Finally, in another embodiment of the procedure, the steps of inserting the probe into the meat product to emit the electromagnetic radiation with a spectral range comprised in a wavelength range between 190 nm and 2500 nm and acquiring the reflectance spectrum are they repeat in a plurality of differentiated points with respect to said first point and differentiated from each other.
    Also with the objective of characterizing the meat product in a robust, detailed and fast way to facilitate its classification, as well as to avoid manipulations of the product that make it difficult for it to be commercialized or processed after its characterization, the invention also proposes a device for implementation of the procedure according to the invention of the type indicated at the beginning. The device is characterized in that in said tip a flat transverse zone is also formed to said longitudinal direction adjacent to said cutting zone, said cutting zone and said flat area being free of cavities and because said at least one optical fiber of emission and at least one optical reception fiber flow into said transverse flat area. Additionally, the invention also aims to propose a simple assembly of the device. The optical fibers may or may not be flush with the flat area. However, in a preferred embodiment to improve reading accuracy, the optical emission fibers and the optical reception fibers terminate in the flat area of the probe tip.
    Precisely, thanks to the fact that both the optical emission and reception fibers are in the anterior flat area of the rod, it is guaranteed that the surface of the sample is frontally arranged to the emission and light collection fibers. Especially, when the surface is normal to the extension direction, the best results are obtained. In this way, this
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    disposition guarantees that the angles of incidence and light collection are stable, and do not vary between different measures, thus optimizing the reproducibility and reliability of the measure. On the other hand, this configuration allows to collect the light scattered throughout the sample in a non-specular way, which is more sensitive to variations in the composition and structure of the sample. These two factors allow obtaining more representative, reliable and reproducible spectra, and therefore, making a more precise classification. Also, thanks to the rod shape, the marks on the product that must be characterized are minimal, so that no losses occur as a result of the characterization. On the other hand, other advantages appear. Thanks to the position of the optical emission and reception fibers, the assembly is greatly simplified and the dimensions of the probe in cross-section in the rod area can be significantly reduced. In particular, thanks to this position there is no need for mirrors or intermediate elements that guide the electromagnetic waves that must be emitted or received.
    Especially preferably, to optimize the emission and reception of electromagnetic waves through the rod, the flat area of the rod tip is perpendicular to the longitudinal axis of the rod. Thanks to this, the optical fibers can be flush with the flat area and the transmission and reception of waves is facilitated.
    In a preferred embodiment of the device said at least one optical emission fiber is arranged adjacent to said at least one optical reception fiber to provide a more compact device.
    In another alternative embodiment, the device comprises a plurality of optical emission fibers and a plurality of optical reception fibers and said plurality of optical emission fibers and said plurality of optical reception fibers are arranged concentrically with respect to each other. . This configuration allows to improve the homogeneity of the illumination on the sample, making the measurement less sensitive to the possible presence of localized irregularities, and improving the reliability of the measurement. Also especially preferably, the optical emission fibers will be arranged around the optical reception fibers.
    In another particularly preferred embodiment which aims to avoid cross contamination between samples, said tip, which is formed by said cutting zone
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    and said flat area, is free of cavities in which remains of previous samples could be accumulated.
    Another problem raised by the invention is to simplify the assembly of the probe. Due to its shape, guiding and fixing the optical fibers inside the hollow rod is complicated. Therefore, in a preferred embodiment said at least one optical emission fiber and said at least one optical reception fiber are fixed inside said hollow rod by means of a polymer suitable for food use, forming a single monolithic unit . This configuration simplifies the assembly and allows to obtain a very hygienic tip since a continuous and void-free surface is obtained. Thus, zones of accumulation of meat residues in the probe are also avoided and consequently the hygienic conditions of the device are further improved.
    In a particularly preferred embodiment of the probe, at the corresponding end of said at least one optical emission fiber and said at least one optical reception fiber, contrary to the end ending in said transverse flat area, said less an optical emission fiber is optically coupled to a source suitable for emitting electromagnetic radiation, said electromagnetic radiation having a spectral range comprised in a wavelength range between 190 nm and 2500 nm, and said at least one optical fiber of reception is optically coupled to a spectrometer capable of obtaining an electromagnetic radiation spectrum, and said probe, said source and said spectrometer form a spectroscope system.
    To facilitate the implementation of the use of the probe in a processing line of meat products of high productivity, in a preferred embodiment it is foreseen that the probe also comprises an electronic system for data processing, such as a computer, an automaton programmable, a commercial data acquisition module or an electronic circuit controlled by a microcontroller, connected to the output of said spectrometer intended to relate each of said reflectance spectra obtained from said meat product through said probe with at least one quality parameter or chemical composition to obtain an in-depth characterization of said meat product at said first insertion point.
    Finally, the invention also raises the problem of implementing the characterization of the meat product by the method according to the invention in processes in which high volumes of meat products, such as cutting rooms, should be characterized
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    of slaughterhouses or similar. For this, the invention proposes an installation to characterize a meat product that comprises a support surface of said meat product and that is characterized in that it comprises a probe according to the invention, a guiding structure on which said probe is mounted guided to providing said probe access to said meat product, drive means configured to move said probe over said guide structure, with respect to said support surface at least in a direction of approaching and moving away from said support surface. Thanks to this, the characterization at different depths of the meat product can be carried out quickly, accurately and automatically.
    Likewise, the invention also encompasses other detail features illustrated in the detailed description of some embodiments of the invention and in the accompanying figures.
    Brief description of the drawings
    Other advantages and characteristics of the invention can be seen from the following description, in which, without any limiting character, preferred embodiments of the invention are described, mentioning the accompanying drawings. The figures show:
    Fig. 1, a schematic perspective view of a first embodiment of the probe to characterize a meat product according to the invention.
    Fig. 2, a front detail of the probe tip of Figure 1.
    Fig. 3, an enlarged detail of the probe tip of Figure 1.
    Fig. 4, a schematic side view cut longitudinally of an installation to characterize a meat product according to the invention.
    Fig. 5, a front view of the installation of figure 4.
    Fig. 6, a diagram of the reflectance spectra obtained in internal areas of a piece of pork loin, corresponding to lean and fatty tissues.
    Fig. 7, an analysis diagram of the reflectance spectra obtained at different depths at the same insertion point.
    Fig. 8, a relationship diagram between the fat content determined analytically in a sample of 10 loins with respect to the most significant PLS variable.
    Fig. 9, the diagram resulting from the application of the Principal Component Analysis method for the discrimination of quality levels in a sample of 169 pork loins.
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    Fig. 10, a diagram of the reflectance spectra obtained for two different loin samples
    Fig. 11, a schematic perspective view of a second embodiment of the probe according to the invention.
    Fig. 12, an enlarged detail of the probe tip of Figure 11.
    Detailed description of some embodiments of the invention
    A first schematic embodiment of the probe 1 for characterizing a meat product 200 according to the invention is shown in Figures 1 to 3.
    The probe 1 has a main body 18 on which a hollow insertion rod 2 is mounted which extends, in a longitudinal direction A, between a proximal part 4 and a distal part 6. The rod 2 is a preferably cylindrical tubular body, but it is not ruled out that being a hollow tube, it has other cross sections, such as polygonal, elliptical or similar.
    The rod 2 is made of materials suitable for food use. Also to improve the duration of the rod 2 and the hygienic conditions during handling, preferably a material such as stainless steel is used. However, other corrosion resistant metals suitable for the food industry could alternatively be used.
    At its distal end 6, the rod 2 ends at a tip 8. The tip 8 is formed by a cutting zone 10 and a flat transverse zone 12. The cutting area 10 has a sharp or sharp edge to insert the rod 2 of the probe 1 into the meat product 200 that must be characterized. On the other hand, the flat area 12 transverse to the longitudinal direction A is adjacent to the cutting area 10 and occupies more than 50% of the surface of the tip 8. In the figures it can be seen that the tip 8 is free of cavities in which meat product 200 could be accumulated. The presence of cavities favor cross contamination between analyzed samples, as well! as the accumulation of product residues that could interfere when later characterizing other samples. On the other hand, it is preferred that the flat area 12 be perpendicular to the longitudinal direction A, since in addition to simplifying manufacturing, the emission and reception of electromagnetic waves emitted through the probe 1 is optimized.
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    In this form of realization, through the hollow rod 2 an optical emission fiber 14 of electromagnetic radiation 14 and an optical reception fiber 16 of electromagnetic radiation are guided. As can be seen in this same figure, the optical emission and reception fibers 14, 16 flow into the flat transverse zone 12, arranged adjacent to each other. There are various ways of fixing the optical emission and reception fibers 14, 16 within the rod 2 of the probe 1. However, in this embodiment these are fixed inside said hollow rod 2 by a polymer suitable for food use. . Thanks to this, a rod body 2 simple to manufacture, externally smooth and free of cavities is achieved that avoids any possible accumulation of meat residues that could be an undesirable focus of accumulation of microorganisms.
    The probe 1 according to the invention could be used manually for small batches of meat products, manipulating it by the main body 18. However, to process large batches it is preferred to use the probe 1 in an installation that facilitates the control in the execution of the process of characterization according to the invention.
    Thus, in Figures 4 and 5 an installation 100 can be seen that incorporates a probe 1 according to the invention.
    The installation 100 has a support surface 102 of the meat product sample (s) 200 that must be characterized. In this case it is a conveyor belt 106 of a ham processing facility 100. However, it is not essential for the invention that the support surface 102 be movable. The support surface102 could simply be an exploded table.
    The installation 100 also has a frame 108 having a guiding structure 104 on which the probe 1 is mounted guided.
    As can be seen in the figures, the probe 1 is arranged so that it can access the surface of the meat product 200 from above. However, this should not be construed as limiting, since depending on the construction of the guide structure 104 and the placement of the probe 1, the sample could also be accessed laterally or diagonally.
    The installation 100 also has drive means not shown in detail that are configured to move the probe 1 over the guide structure 104, with respect to
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    to the support surface 102. The possible displacements in this case are carried out in the direction of approach and distance of the support surface 102 indicated by the double arrow C, and in the longitudinal direction of the conveyor belt 106, indicated by the double arrow B of Figures 4 and 5. In other embodiments of the installation 100 with conveyor belt, displacement in the horizontal direction can be dispensed with. The drive means can be actuators of the servomotor, geared motor or pneumatic actuators type.
    In these figures, it is also appreciated that the probe 1 is part of a spectroscopic system comprising at least one source 20 of electromagnetic radiation, a reflectance spectroscope probe 1 configured to be inserted into the meat product 200 which must be characterized, said probe 1 being optically coupled to said source 20 for emitting electromagnetic radiation, and a spectrometer 22, optically coupled to probe 1 for obtaining electromagnetic radiation.
    At the end of the optical emission fiber 14 opposite to the end ending in the flat transverse zone 12 of the probe 1, the optical emission fiber 14 is coupled to the source 20 of remote electromagnetic radiation capable of emitting an electromagnetic radiation with a spectral range in a wavelength range between 190 nm and 2500 nm. This radiation source 20 is preferably a source of illumination, such as one or more halogen lamps (e.g., tungsten) and / or discharge (e.g., deuterium). However, other radiation sources such as LED light sources could be used. This arrangement of the source 20 favors that the probe 1 is very compact, since the entire lighting part is outside the main body of the probe 1.
    Also at the same opposite end, the optical reception fiber 16 is coupled to the spectrometer 22 comprising a photodetection system to be able to obtain and digitize the reflectance spectra obtained through this optical fiber. In this embodiment of installation 100, designed to process high volumes of meat products, the spectroscope system also includes a computer connected to the output of the spectrometer 22. This allows to relate the reflectance spectra obtained at different points of the meat product 200 through probe 1, with at least one parameter of quality or chemical composition. Thus, an in-depth characterization or characterization profile of the meat product 20 can be obtained at each insertion point.
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    The procedure for characterizing a meat product 200 according to the invention is explained in detail below, taking as examples the intramuscular fat content and water retention capacity. However, based on the method according to the invention, other characterization parameters very relevant to the industry can be obtained.
    In the installation 100, the meat products 200 are advanced until they are placed under the frame 108. In this position, the probe 1 descends in the direction of the arrow C until the tip 8 of the rod 2 of the probe 1 is inserted in the meat product 200 at a first insertion point at a first depth.
    At this time, light from the radiation source 20 is emitted through the probe 1, the electromagnetic radiation having a spectral range comprised in a wavelength range between 190 nm and 2500 nm corresponding to the ultraviolet-visible range - near infrared. Upon impact on the meat product 200, through the probe 1 the electromagnetic radiation reflected by the meat product 200 is received at this first depth and through said spectrometer 22 a reflectance spectrum is obtained at this first point and at this first depth. The spectrum is then stored in the computer 24 connected to the spectrometer 22.
    Once this first measurement is finished, without removing probe 1 from the first insertion point, probe 1 is lowered to a second depth differentiated from the first. In this second position, the procedure is repeated again. Through the tungsten lamp a new electromagnetic radiation is emitted on the meat product 200. Then the reception optical fiber 16 receives the electromagnetic radiation reflected in this second depth and transmits it to the spectrometer 22 which again obtains a reflectance spectrum in this First point and this second depth. This operation is repeated for different depths at the same first point.
    Then, each of the reflectance spectra, obtained at each of the depths of measurement at the same point, is related to a parameter of quality or chemical composition that allows obtaining an in-depth characterization of the meat product 200.
    In particular, the in-depth characterization of the meat product consists in relating the reflectance spectra with at least one parameter of quality or chemical composition
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    from the group consisting of the protein content, the water content and the intramuscular fat content, the water retention capacity and the fatty acid composition of said meat product 200.
    On the other hand, this same operation described above can be repeated at one or more points differentiated from the first point and differentiated from each other.
    Figure 6 shows the example of the reflectance spectrum obtained at two different points of the same spine. It is especially desirable that the probe 1 has been previously calibrated according to the reflectance spectrum of the pork loin. Then, following the procedure, the spine is irradiated with an electromagnetic radiation of a spectral range between a wavelength range between 900 nm and 2100 nm. As you can see, curve D, which has a smooth, descending shape and without notable peaks, corresponds to a lean area of the loin. On the contrary, the E curve, despite having a downward trend, has a multitude of peaks and valleys that vary with increasing wavelength. This second curve corresponds to a fat area of the loin. Therefore, the spectrum of reflectance of one and the other areas is easily differentiable and associable to both types of tissues.
    Next, in figure 7 it can be seen, by way of example, how the analysis of the different spectra obtained at different depths of the same penetration point allows quantitative evaluation of a quality or chemical composition parameter.
    In particular, in this case, the meat product is characterized by the presence of intramuscular fat in two distinct pieces, expressed as a percentage of fat w / w. The determination of the fat content at each point has been done by modeling the corresponding spectrum as a linear combination of the characteristic spectra of the fatty and lean tissue. In this way, the fat content at each point has been obtained from the normalized coefficients obtained by the adjustment procedure per square minimum. Curve F shows the case of a loin with multiple veins of intramuscular fat along the 80 mm thickness of the meat piece 200. This piece would be especially suitable for preparing a cured product. On the contrary, the G curve shows the case of a lean loin, since it has very low infiltration levels throughout the entire section, with fat percentage values clearly below 10%. This type of loin would be unsuitable
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    to prepare cured products and be used for the production of sausages, or other meat products
    On the other hand, from the spectra obtained at different depths it is possible to make a quantitative estimation of the intramuscular fat content. For this, the technique of Regression by Minimum Square Squares (PLSR) was used, selecting a single main variable, and using as a dependent variable the percentages of fat obtained in the laboratory by means of an analytical reference method. In this test, a total of 10 pieces of loin were selected. As can be seen in Figure 8, the correlation model developed using the PLSR technique allows a very accurate estimation of intramuscular fat content, with a prediction error of only 1.1% (RMSEV, "Root Mean" Square Error of Validation ”) This parameter allows establishing an objective and quantitative criterion for the classification of meat product in different qualities, depending on its intramuscular fat content.
    Figure 9 shows another example of the characterization obtained from the measurement of the reflectance spectra at different depths for the determination of the water retention capacity of various loin pieces.
    Within the quality parameters of meat products, water retention capacity is particularly relevant, since it has a remarkable effect both on the organoleptic quality of the final product, and on the performance of many industrial processing processes. Raw materials that have insufficient water retention, such as soft and exudative meats, also called PSE meats (English acronym for Pale, Soft and Exudative) or that have excessive water retention such as dark and firm meats or also called DFD meats (Dark English acronym, Firm and Dry), cause defects in the final product, whether fresh or processed. These defects reduce the organoleptic quality of the product and reduce industrial performance. The main defects are excessive weight loss, textural problems, stability and food safety problems, discoloration, inadequate salt absorption, defects when slicing the product such as breaks, cracks, holes, etc.
    Thus, in this example shown in Figure 9, we sought to discriminate between loins of normal quality and loins of low quality PSE type in a game of 190 loins. For this, reflectance spectra at 5 different depths were obtained from each sample. As a method of
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    The visual inspection method was used. For this, the pieces were sectioned at three different points, and an expert operator evaluated the texture and color of the meat to classify the pieces into three categories ("1: Normal", "2: Doubtful", and "3: PSE" ) The loins belonging to the dubious category were excluded from the analysis, thus leaving a set of 169 samples (95 belonging to the "Normal" group and 74 to the "PSE" group. From this data set, the Principal Component Analysis (PCA) method to determine the most significant combination of variables from the statistical point of view For the classification, only the first two PCA components (PCA1, PCA2) were selected, which accounted for 87% of the Sample variance As a method of classification, the method of Linear Discriminant Analysis (LDA) was used.
    As can be seen in the diagram in Figure 9, the results indicate that the method developed allows classification of most of the analyzed samples with reliability. In the diagram shown, the calculations correspond to loins of normal quality, while the squares correspond to loins of low quality (PSE) due to their low water retention capacity. The diagram shows a clear separation between both types of meat.
    The classification error obtained with this method is 12%, with only 0.6% of false negatives ("PSE" samples classified within the "Normal" group), and 11% of false positives (samples of the "Normal group" ”Classified as belonging to the" PSE "group).
    In turn, it should be noted that the reference method used for the evaluation of the pieces involved sectioning the spine to analyze the texture and internal color of each piece, therefore the destruction of the piece is necessary. In addition, visual inspection introduces an element of subjectivity associated with the operator who performs the analysis. On the other hand, in the case of the procedure according to the invention, this operation could be carried out in an objective and non-destructive way, with a single insertion in each sample.
    Figure 10 shows the reflectance spectra obtained for two different loin samples. Both spectra were obtained at a certain depth, in which the presence of intramuscular fat could be identified by the characteristic spectrum. The differences in both spectra, highlighted by the arrows F and G, are associated with differences in the chemical composition of the tissue, at the level of its fatty acid composition. Specifically, the spectrum corresponding to the sample M1, has a band of greater
    intensity in the 1170 nm region (see arrow G), which is characteristic of samples with a high content of unsaturated fatty acids. In general, parts with higher unsaturated fatty acid contents are desirable from a nutritional point of view. In this way, based on these differences, the proposed method allows to classify and select 5 the healthiest pieces from the nutritional point of view.
    Below are other embodiments of the probe 1 according to the invention that share much of the characteristics described in the preceding paragraphs. Therefore, from now on only the differentiating elements will be described, while for the common elements reference is made to the description of the first embodiment.
    The probe 1 of Figures 11 and 12 has a configuration very similar to that of the previous embodiment. However, in this case, in the flat zone 12 of the rod 2, a plurality of optical emission fibers 14 are provided which are arranged concentrically around 15 of a single optical reception fiber 16 of cross section much larger than the first. This configuration maximizes the reception of the reflectance spectrum, and allows to improve the homogeneity of the illumination on the sample, since the distribution of the fibers is symmetrical.
    The embodiments described hereinafter represent non-limiting examples, so that the person skilled in the art will understand that beyond the examples shown, multiple combinations between the claimed characteristics are possible.
    权利要求:
    Claims (14)
    [1]
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    1. - Procedure for characterizing a meat product (200), characterized in that it comprises the steps of:
    [a] provide a spectroscope system comprising
    [i] a source (20) of electromagnetic radiation,
    [ii] a reflectance spectroscope probe (1) configured to be inserted into said meat product (200) to be characterized, said probe (1) being optically coupled to said source (20) to emit an electromagnetic radiation, and
    [iii] a spectrometer (22), optically coupled to said probe (1) to obtain an electromagnetic radiation spectrum,
    [b] inserting said probe (1) into said meat product (200) in
    [i] a first insertion point,
    [ii] at a first depth,
    [c] exposing said meat product (200) to an electromagnetic radiation emitted by said source (20) through said probe (1), said electromagnetic radiation having a spectral range in a wavelength range between 190 nm and 2500 nm,
    [d] receive through said probe (1) the electromagnetic radiation reflected by said meat product (200) at said first depth and obtain a reflectance spectrum through said spectrometer (22),
    [e] repeat said steps [c] and [d] at said first insertion point, but at a plurality of differentiated depths with respect to said first depth and with each other, and
    [f] relate each of said reflectance spectra obtained at each depth of said plurality of differentiated depths, with at least one parameter of quality or chemical composition to obtain an in-depth characterization of said meat product (200) in said first insertion point
    [2]
    2. - Procedure according to revindication 1, characterized in that the in-depth characterization of said meat product (200) comprises relating said reflectance spectra to at least one parameter of quality or chemical composition among the group formed by the content of protelna, water content and fat content
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    intramuscularly, the water retention capacity and fatty acid composition of said meat product (200).
    [3]
    3. - Method according to claim 1 or 2, characterized in that the step of relating each of said reflectance spectra obtained at each depth of said plurality of differentiated depths consists in making an estimation of the desired quality parameter or chemical composition, using a correlation model obtained by a previous stage of utilization of the reflectance spectra of a predetermined meat product (200) to relate each of said reflectance spectra, obtained at each depth of said plurality of differentiated depths, with the parameter of quality or chemical composition of reference desired by statistical methods based on multivariate methods.
    [4]
    4. - Method according to any one of claims 1 to 3, characterized in that said statistical methods based on multivariate methods is one of the group formed by Multiple Linear Regression (MLR), Partial Minimum Square Regression (PLSR), Main Components Regression ( PCR) or Linear Discriminant Analysis (LDA).
    [5]
    5. - Method according to any of claims 1 to 4, characterized in that said steps [b] to [f] of claim 1 are repeated in a plurality of points differentiated from said first point and differentiated from each other.
    [6]
    6. - Method according to any of claims 1 to 5, characterized in that said electromagnetic radiation has a spectral range in the range of wavelengths between 900 nm and 2500 nm or between 400 and 1100 nm.
    [7]
    7. - Probe (1) for characterizing a meat product (200) comprising a hollow insertion rod (2) extending in a longitudinal direction (A) between a proximal part (4) and a distal part (6) that ends at a tip (8), at least one optical emission fiber (14) of an electromagnetic radiation and at least one optical reception fiber (16) of an electromagnetic radiation being guided inside said rod (2) , said probe (1) comprising on said one tip (8) a cutting area (10) configured to insert said probe (1) into said meat product (200), characterized in that on said tip (8) also a flat area (12) transverse to said longitudinal direction (A), adjacent to said cutting area (10), and by which said at least one optical fiber of
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    emission (14) and at least one receiving optical fiber (16) flow into said transverse flat area (12).
    [8]
    8. - Probe (1) for characterizing a meat product (200) according to claim 7, characterized in that said at least one optical emission fiber (14) is arranged adjacent to said at least one optical reception fiber (16 ).
    [9]
    9. - Probe (1) for characterizing a meat product (200) according to claim 8,
    characterized in that it comprises a plurality of optical emission fibers (14) and a
    plurality of receiving optical fibers (16) and why said plurality of optical fibers of
    emission (14) and said plurality of receiving optical fibers (16) are arranged concentrically with respect to each other.
    [10]
    10. - Probe (1) to characterize a meat product (200) according to any of the
    claims 7 to 9, characterized in that said tip (8), which is formed by said cutting area (10) and said flat area (12), is free of cavities.
    [11]
    11. - Probe (1) for characterizing a meat product (200) according to claim 10, characterized in that said at least one optical emission fiber (14) and said at least one optical reception fiber (16) are fixed inside said hollow rod (2) by means of a polymer suitable for food use.
    [12]
    12. - Probe (1) to characterize a meat product (200) according to any of the
    claims 7 to 11, characterized in that at the corresponding end of said at least one optical emission fiber (14) and said at least one optical reception fiber (16), contrary to the end ending in said flat area (12 ) transversal,
    [a] said at least one optical emission fiber (14) is optically coupled to a source (20) capable of emitting electromagnetic radiation, said electromagnetic radiation having a spectral range in a wavelength range between 190 nm and 2500 nm, and
    [b] said at least one optical reception fiber (16) is optically coupled to a spectrometer (22) suitable for obtaining electromagnetic radiation, and why
    [c] said probe (1), said source (20) and said spectrometer (22) form a spectroscope system.
    [13]
    13. - Probe (1) for characterizing a meat product (200) according to claim 12, characterized in that it also comprises an electronic system for data processing connected to the output of said spectrometer (22) intended to relate each of said reflectance spectra obtained from said meat product (200) through said probe (1)
    5 with at least one parameter of quality or chemical composition to obtain an in-depth characterization of said meat product (200) at said first insertion point.
    [14]
    14. - Installation (100) to characterize a meat product (200) comprising a support surface (102) of said meat product (200), characterized in that it comprises
    a probe (1) according to any one of claims 7 to 13 and a guiding structure (104) on which said probe (1) is mounted guided to provide access of said probe (1) to said meat product (200) , drive means configured to move said probe (1) over said guide structure (104), with respect to said support surface (102) at least in a direction of approaching and moving away from said support surface (102) .
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    同族专利:
    公开号 | 公开日
    ES2585931B1|2017-07-13|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    WO2007000165A1|2005-06-27|2007-01-04|Sfk Technology A/S|Online recording of wavelength absorption spectra in meat|
    CN104458594A|2014-12-16|2015-03-25|中国农业大学|System and method for simultaneously detecting quality parameters of raw meat from multiple points|
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