Design of a Bionic Olfactory, Tactile Integrated System and its Application in Chicken Meat Quality Inspection

Abstract:

This study is aiming at the practical problem of meat freshness evaluation. Since meat putrefaction is a complex process that is influenced by many factors, it is necessary to have a comprehensive investigation of the various indicators to determine the freshness of meat. This research integrated information from a multisensory system to reduce uncertainty of evaluation. According to the odor mechanism model of rotten chicken, six types of sensors were chosen, which were combined as array for olfactory experiments. WDW-20 electronic universal testing machine (UTM) was adopted as tactile sensing device. As a bionic tactile test part, the UTM head is to obtain pressure characteristic curves of the meat. According to the odor model and elastic mechanics parameters of the chicken, the mechanical parameters were analyzed under the condition of cold storage, as well as time-varying results of fingerprint odor signal and salt base nitrogen volatile signal. Then, established the meat odor, elastic mechanics and freshness parameters, which were integrated into a fusion system and combined with the data through the experimental test. Eventually, established the mathematical model among meat odor, elastic mechanics parameters and meat freshness. This study provides theory reference for the evaluation of meat freshness, and delivers new thought and method for the design of multiphase bionic intelligent electrical measuring equipment.

• Periodical: Applied Mechanics and Materials (Volume 461)
• Pages: 814-821
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.461.814
• Online since: November 2013
• Authors: Zhi Yong Chang, Dong Hui Chen, Zhi Hong Zhang, Yue Ying Tong, Jin Tong, Lu Dai
• Keywords: Chicken Meat, Freshness, Mechanics Parameters, Sensor

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