基于单片机控制的牛肉电刺激嫩化仪研究与试验
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摘要
牛肉是一种营养丰富又深受大众喜爱的食品,但存在着咀嚼困难的特点。随着人们生活水平的提高,对牛肉的口感要求也越来越高。经过嫩化的牛肉已受到人们的普遍欢迎。经过对宰后牛胴体实施电刺激可以改善肉的嫩度,提高肉的食用品质。目前,电刺激已经成为了处理牛肉的最有效手段之一。本文在总结国内外牛肉电刺激嫩化成果的基础上,利用微控制技术和逆变技术开发出了一种多功能电刺激仪(国内发明专利号：201010288873.9)。设计的电刺激仪器的各项参数(波形、电压、电流、频率、刺激时间)在一定范围内连续可调。并利用了该电刺激仪进行了波形和幅值的单因素试验以及正交试验,得出了最佳的电刺激参数。论文的主要研究内容和结论如下：
(1)本研究开发出了一种牛肉电刺激嫩化仪,主要利用低压电刺激来达到嫩化牛肉的目的。该电刺激仪采用MSP430单片机为主控芯片,由其控制产生不同波形,且电压、电流、频率、时间在一定范围内连续可调的电源。可以产生的波形有5种分别为直流、方波、三角波、正弦波、锯齿波。各个波形的幅值可调,调节范围为0-110V,频率的调节范围为0-450HZ,刺激时间调节范围为0-999S,输出功率为500W。该仪器输出精度高,可靠性强。
(2)该电刺激仪器采用了MSP430单片机控制产生PWM/SPWM波形,输入由四个场效应管组成的H桥,实现对直流电的逆变整形。控制输出的PWM/SPWM波的频率和占空比可以得到不同的波形和相应的频率
(3)通过在固定电刺激幅值(40V)、频率(50HZ)、刺激时间(60s)下,研究5种波形(直流、方波、正弦波、三角波、锯齿波)对鲁西黄牛肉嫩化效果的影响。结果显示,不同波形的电刺激对牛肉剪切力值的影响极显著(P<0.001)。到第7d时经过直流、方波、正弦波、三角波、锯齿波刺激后,剪切力值与对照相比分别下降9.78%、18.78%、14.23%、13.72%、17.30%。由此可以看出最佳的电刺激波形为方波。
(4)以单因素试验得出的较佳电刺激波形—方波为电刺激波形,在固定频率(50HZ)、刺激时间(60s)下,分析不同幅值(低压段)电刺激对鲁西黄牛肉剪切力值的影响。结果显示,不同幅值的电刺激对牛肉剪切力值的影响极显著(P<0.001)。到第7d时,剪切力值与对照相比分别下降13.02%(20V)、18.78%(40V)、20.84%(60V)、17.38%(80V)、17.65%(100V)。由此可以看出较优的电刺激幅值为60V。
(5)综合考虑波形、幅值、刺激频率、刺激时间进行正交试验。结果显示影响低压电刺激效果的主要电刺激参数为波形、幅值、刺激时间。鲁西黄牛的最佳电刺激参数为方波(80V,100HZ),刺激时间60S。宰后牛胴体经最佳电刺激参数刺激后,成熟7d时剪切力值与对照相比降低了23.03%。可以考虑将该最佳电刺激参数组合应用于牛的屠宰过程,以减少成熟时间,改善牛肉的食用品质。
Beef is nutrient-rich foods which is very popular, but not suitable for chews. As people's living standards improve, people need better taste of beef. Tenderized beef has been widely welcomed by people. After the electrical stimulation, the meat of post-mortem beef can get better edible quality. Currently, electrical stimulation has become one of the most effective means to dealing with beef. This paper summarized the achievement of using electrical stimulation to tenderize beef at home and abroad and developed a multi-purpose electricity stimulation instrument by using the micro control technology and the inversion technology (PATENT CN 201010288873.9). The parameters of the electrical stimulation instrument (waveform, voltage, current, frequency, stimulation time)can adjust continuously in a certain range. The optimal parameter of the optimum electrical stimulation was worked out by the single factor experiment and orthogonal test of the electrical stimulation instrument's waveform and amplitude. The main contents and conclusions are as follows:
(1) This study developed a tender beef electrical stimulation device, the main use of electrical stimulation to achieve the purpose of tender beef. Electrical stimulation of the MSP430 microcontroller as the main chip used by its control have different waveforms, and voltage, current, frequency, time, continuously adjustable within a certain range of power supply. Can produce five kinds of waveforms are DC, square wave, triangle wave, sine wave, sawtooth wave. Adjustable amplitude of each waveform, adjust the range of 0-110V, frequency adjustment range is 0-450HZ, stimulating time adjustment range 0-999S, the output power of 500W. The instrument output precision and reliability.
(2) This electricity stimulation instrument used the MSP430 MCU, which is control to invert the DC by improve PWM/SPWM waveform to the H bridge which was composed of four FET. Control the output of the PWM/SPWM wave frequency and duty cycle can have different waveforms and the corresponding frequency.
(3) Electrical stimulation through fixed amplitude (40V), frequency(50HZ), stimulation time (60s), the study of 5 waveforms (DC, square wave, sine wave, triangle wave, sawtooth wave) on the effect of Luxi cattle tender of the Impact. The results showed that electrical stimulation of different waveforms on shear force values of beef was significantly (P<0.001). To 7d, through DC, square wave, sine wave, triangle wave, sawtooth wave stimulation, shear force decreased as compared with the control 9.78%, 18.78%,14.23%,13.72%,17.30%. It can be seen that the best electrical stimulation waveform is square wave.
(4) Derived from a single factor experiment with better electrical stimulation waveforms-square wave for the electrical stimulation waveform, at a fixed frequency (50HZ), stimulation time (60s), the analysis of different amplitude (low-voltage section) of electrical stimulation on Luxi cattle of Shear force values. The results showed that electrical stimulation of different amplitude values of the shear force of beef was significantly (P<0.001). To 7d, the shear force decreased as compared with the control 13.02%(20V),18.78%(40V),20.84%(60V),17.38%(80V),17.65%(100V). It can be seen as the optimum amplitude electrical stimulation of 60V.
(5) Design a Orthogonal test of electrical stimulation by considering the waveform, amplitude, stimulation frequency and stimulation time. The results showed that the effect of low-voltage electrical stimulation of the main parameters of electrical stimulation waveform, amplitude, stimulating time. The best electrical stimulation parameters of Chinese Luxi cattle is square wave (80V,100HZ), stimulation time 60S.Postmortem beef carcass by electrical stimulation parameters optimal stimulation, mature 7d, shear force value decreased 23.03% compared to the control. May considered the best combination of electrical stimulation parameters used in the process of slaughtering cattle to reduce the mature time and improve the edible quality of beef.
(1)本研究开发出了一种牛肉电刺激嫩化仪,主要利用低压电刺激来达到嫩化牛肉的目的。该电刺激仪采用MSP430单片机为主控芯片,由其控制产生不同波形,且电压、电流、频率、时间在一定范围内连续可调的电源。可以产生的波形有5种分别为直流、方波、三角波、正弦波、锯齿波。各个波形的幅值可调,调节范围为0-110V,频率的调节范围为0-450HZ,刺激时间调节范围为0-999S,输出功率为500W。该仪器输出精度高,可靠性强。
(2)该电刺激仪器采用了MSP430单片机控制产生PWM/SPWM波形,输入由四个场效应管组成的H桥,实现对直流电的逆变整形。控制输出的PWM/SPWM波的频率和占空比可以得到不同的波形和相应的频率
(3)通过在固定电刺激幅值(40V)、频率(50HZ)、刺激时间(60s)下,研究5种波形(直流、方波、正弦波、三角波、锯齿波)对鲁西黄牛肉嫩化效果的影响。结果显示,不同波形的电刺激对牛肉剪切力值的影响极显著(P<0.001)。到第7d时经过直流、方波、正弦波、三角波、锯齿波刺激后,剪切力值与对照相比分别下降9.78%、18.78%、14.23%、13.72%、17.30%。由此可以看出最佳的电刺激波形为方波。
(4)以单因素试验得出的较佳电刺激波形—方波为电刺激波形,在固定频率(50HZ)、刺激时间(60s)下,分析不同幅值(低压段)电刺激对鲁西黄牛肉剪切力值的影响。结果显示,不同幅值的电刺激对牛肉剪切力值的影响极显著(P<0.001)。到第7d时,剪切力值与对照相比分别下降13.02%(20V)、18.78%(40V)、20.84%(60V)、17.38%(80V)、17.65%(100V)。由此可以看出较优的电刺激幅值为60V。
(5)综合考虑波形、幅值、刺激频率、刺激时间进行正交试验。结果显示影响低压电刺激效果的主要电刺激参数为波形、幅值、刺激时间。鲁西黄牛的最佳电刺激参数为方波(80V,100HZ),刺激时间60S。宰后牛胴体经最佳电刺激参数刺激后,成熟7d时剪切力值与对照相比降低了23.03%。可以考虑将该最佳电刺激参数组合应用于牛的屠宰过程,以减少成熟时间,改善牛肉的食用品质。
Beef is nutrient-rich foods which is very popular, but not suitable for chews. As people's living standards improve, people need better taste of beef. Tenderized beef has been widely welcomed by people. After the electrical stimulation, the meat of post-mortem beef can get better edible quality. Currently, electrical stimulation has become one of the most effective means to dealing with beef. This paper summarized the achievement of using electrical stimulation to tenderize beef at home and abroad and developed a multi-purpose electricity stimulation instrument by using the micro control technology and the inversion technology (PATENT CN 201010288873.9). The parameters of the electrical stimulation instrument (waveform, voltage, current, frequency, stimulation time)can adjust continuously in a certain range. The optimal parameter of the optimum electrical stimulation was worked out by the single factor experiment and orthogonal test of the electrical stimulation instrument's waveform and amplitude. The main contents and conclusions are as follows:
(1) This study developed a tender beef electrical stimulation device, the main use of electrical stimulation to achieve the purpose of tender beef. Electrical stimulation of the MSP430 microcontroller as the main chip used by its control have different waveforms, and voltage, current, frequency, time, continuously adjustable within a certain range of power supply. Can produce five kinds of waveforms are DC, square wave, triangle wave, sine wave, sawtooth wave. Adjustable amplitude of each waveform, adjust the range of 0-110V, frequency adjustment range is 0-450HZ, stimulating time adjustment range 0-999S, the output power of 500W. The instrument output precision and reliability.
(2) This electricity stimulation instrument used the MSP430 MCU, which is control to invert the DC by improve PWM/SPWM waveform to the H bridge which was composed of four FET. Control the output of the PWM/SPWM wave frequency and duty cycle can have different waveforms and the corresponding frequency.
(3) Electrical stimulation through fixed amplitude (40V), frequency(50HZ), stimulation time (60s), the study of 5 waveforms (DC, square wave, sine wave, triangle wave, sawtooth wave) on the effect of Luxi cattle tender of the Impact. The results showed that electrical stimulation of different waveforms on shear force values of beef was significantly (P<0.001). To 7d, through DC, square wave, sine wave, triangle wave, sawtooth wave stimulation, shear force decreased as compared with the control 9.78%, 18.78%,14.23%,13.72%,17.30%. It can be seen that the best electrical stimulation waveform is square wave.
(4) Derived from a single factor experiment with better electrical stimulation waveforms-square wave for the electrical stimulation waveform, at a fixed frequency (50HZ), stimulation time (60s), the analysis of different amplitude (low-voltage section) of electrical stimulation on Luxi cattle of Shear force values. The results showed that electrical stimulation of different amplitude values of the shear force of beef was significantly (P<0.001). To 7d, the shear force decreased as compared with the control 13.02%(20V),18.78%(40V),20.84%(60V),17.38%(80V),17.65%(100V). It can be seen as the optimum amplitude electrical stimulation of 60V.
(5) Design a Orthogonal test of electrical stimulation by considering the waveform, amplitude, stimulation frequency and stimulation time. The results showed that the effect of low-voltage electrical stimulation of the main parameters of electrical stimulation waveform, amplitude, stimulating time. The best electrical stimulation parameters of Chinese Luxi cattle is square wave (80V,100HZ), stimulation time 60S.Postmortem beef carcass by electrical stimulation parameters optimal stimulation, mature 7d, shear force value decreased 23.03% compared to the control. May considered the best combination of electrical stimulation parameters used in the process of slaughtering cattle to reduce the mature time and improve the edible quality of beef.
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60. MeKeith, EK., GC.Smith, J.W.Savell, T.R.Dutson, Z.L.Carpenter,&D.R.Hammons, Electrical stimulation of mature cow earcasses, Journal of Animal Science,1980,50, 694-698
61. Ryszard Zywica, Joanna Katarzyna Banach. Analysis of changes in electric current intensity during high voltage electrical stimulation in the aspect of predicting the pH value of beef[J]. Journal of Food Engineering,2007,81(3):560-565
62. Salm, C. P., Forrest, J. C., Aberle, E. D., Mills, E. W., Snyder, A. C.,& Judge, M. D. Bovine muscle shortening and protein degradation after electrical stimulation, excision and chilling. Meat Science,1983,8,163-183
63. Savell J W, Muller S L, Baird B E. The chilling of carcassa review. Meat Science, 2005,70:449-459
64. Shaw, F. D., Baud, S. R., Richards, I., Pethick, D. W., Walker, P. J.,& Thompson, J. M. New electrical stimulation technologies for sheep carcases. Australian Journal of Experimental Agriculture,2005,45,575-583
65. Sonaiya, E. B., Stouffer, J. R.,& Beerman, D. H. Electrical stimulation of mature cow carcasses and its effect on tenderness, myofibril protein degradation and fragmentation. Journal of Food Science,1982,47,889-891
66. Takahashi. Effect of 2Hz and 60Hz electrical stimulation on the microstructure of beef, Meat Science,1987,65-76
67. Warris, P. D. Post-mortem handling of carcasses and meat quality. In Meat science-an introductory text. Wallingford (Oxon,UK):CABI Publishing,2001,156-181
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