CN116958054B - A method, device, medium and equipment for analyzing the cuttability of thawed chicken breast - Google Patents

Abstract

The invention discloses a method, a device, a medium and equipment for analyzing the slicing susceptibility of unfrozen chicken breast, wherein the method for analyzing the slicing susceptibility of unfrozen chicken breast comprises the following steps: obtaining a cutting video of the thawed chicken breast to be analyzed; determining the average meat cutting rate of the thawed chicken breast meat to be analyzed by using the cutting video; determining the shearing force when the chicken breast to be analyzed is thawed by utilizing the obtained average meat cutting rate based on a preset shearing force-average meat cutting rate correlation curve; and determining the slicing susceptibility of the thawed chicken breast to be analyzed according to the determined shearing force. According to the method, the cutting video can be used for determining the slicing liability of the thawed chicken breast to be analyzed.

Description

A method, device, medium and equipment for analyzing the cuttability of thawed chicken breast

Technical Field

The invention relates to a method, device, medium and equipment for analyzing the cuttability of thawed chicken breast, and belongs to the technical field of computer vision and image processing.

Background technique

At present, there are two methods for measuring the cuttability of chicken breast meat: sensory evaluation method and objective measurement method. The sensory evaluation method is to score the cuttability of chicken breast meat samples based on people's cutting experience, and the objective measurement method is to characterize the cuttability of chicken breast meat samples through the shear force measured by the texture analyzer. As for the characterization of the cuttability of chicken breast meat samples during thawing, the sensory evaluation method is time-consuming and labor-intensive, and the shear force method has high requirements on the sample shape and is inconvenient to operate. At present, there is a lack of a system and method that can more quickly and conveniently determine the cuttability of chicken breast meat samples during thawing.

Video motion capture is a commonly used analytical method in physics, which can quantitatively freeze real phenomena. By shooting videos and analyzing them frame by frame, the motion trajectory of objects can be effectively captured in a short period of time, thus explaining a phenomenon more quickly, intuitively and scientifically.

Therefore, the present application proposes a method, device, medium and equipment for analyzing the cuttability of thawed chicken breast.

Summary of the invention

The purpose of the present invention is to overcome the deficiencies in the prior art and provide a method, device, medium and equipment for analyzing the cuttability of thawed chicken breast meat, which can determine the cuttability of the thawed chicken breast meat to be analyzed.

To achieve the above object, the present invention is implemented by adopting the following technical solutions:

In one aspect, the present invention provides a method for analyzing the cuttability of thawed chicken breast, comprising the following steps:

Obtain a cutting video of the thawed chicken breast to be analyzed;

Using cutting videos to determine the average cutting rate of thawed chicken breasts to be analyzed;

Based on a preset shear force-average meat cutting rate correlation curve, the shear force when cutting the thawed chicken breast to be analyzed is determined using the obtained average meat cutting rate;

Based on the determined shear force, the cuttability of the thawed chicken breast to be analyzed was determined.

Furthermore, the method for constructing the shear force-meat cutting average rate correlation curve includes:

Obtain the shear force of chicken breast at different thawing times;

Obtaining cutting videos of chicken breast meat at different thawing times, and using the cutting videos to determine the average cutting rate of the chicken breast meat at different thawing times;

The shear force and average cutting rate of chicken breast meat at different thawing times were subjected to Spearman correlation analysis to obtain the shear force-average cutting rate correlation curve.

The Spearman correlation coefficient of the shear force-average meat cutting rate correlation curve is greater than or equal to 0.94.

Further, determining the cuttability of the thawed chicken breast to be analyzed according to the determined shear force includes:

When the determined shear force is greater than or equal to the first threshold, the shearability is the worst;

When the determined shear force is greater than the second threshold value and less than the first threshold value, the shearability is medium;

When the determined shear force is less than or equal to the second threshold, the cuttability is optimal.

Furthermore, the different thawing times include fresh chicken breast of the same quality and the same part, and frozen chicken breast thawed at 4° C. for 2 hours, 4 hours, 6 hours, 8 hours and 10 hours.

Furthermore, the knife used to cut meat in the cutting video has a marking label;

The method for determining the average meat cutting rate includes: tracking the running track of the mark label on the knife in the cutting video, and determining the average meat cutting rate according to the running track of the mark label and the cutting time.

Furthermore, the method of obtaining the shear force of the chicken breast at different thawing times includes:

The texture analyzer was used to obtain the shear force of chicken breast at different thawing times;

The texture analyzer probe is a Wamer-Bratzler shear probe.

Further, the method of using the cutting video to determine the average cutting rate of the thawed chicken breast to be analyzed includes:

Import the cut video into Tracker video analysis software;

Change the video frame rate of the Tracker video analysis software to the actual shooting frame rate of the cut video;

Use Tracker video analysis software to establish the video coordinate system and create mass points that match the marker labels on the tool;

Determine the cutting time according to the starting frame and the ending frame of the cutting video;

Track the particle frame by frame with a step size of 5 frames to determine the running trajectory of the particle, that is, the running trajectory of the mark label on the tool in the cutting video;

Determine the average meat cutting rate based on the running track of the marking tag and the cutting time;

The resolution of the cut video is 1080p and the frame rate is 60fps.

In another aspect, the present invention provides a device for analyzing the cutting ease of thawed chicken breast, comprising:

An acquisition module, used to acquire a cutting video of thawed chicken breast to be analyzed;

A speed determination module, for determining an average cutting rate of the thawed chicken breast to be analyzed by using the cutting video;

A shear force analysis module, for determining the shear force when cutting the thawed chicken breast to be analyzed based on a preset shear force-average meat cutting rate correlation curve and using the obtained average meat cutting rate;

The cuttability determination module is used to determine the cuttability of the thawed chicken breast to be analyzed according to the determined shear force.

On the other hand, the present invention provides a computer-readable storage medium having a computer program stored thereon, characterized in that when the computer program is executed by a processor, the above-mentioned method for analyzing the cuttability of thawed chicken breast is implemented.

In another aspect, the present invention provides an apparatus comprising:

A memory for storing instructions;

The processor is used to execute the instructions so that the device performs operations to implement the above-mentioned method for analyzing the cuttability of thawed chicken breast.

Compared with the prior art, the present invention has the following beneficial effects:

The present invention can directly analyze the average meat cutting rate of a knife through cutting videos, and determine the cuttability of chicken breast meat according to the average meat cutting rate. The present invention does not require complicated pre-treatment of samples, does not rely on measuring instruments, and is easy to operate, fast to analyze, simple in steps, and highly operable.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG1 is a flow chart showing an embodiment of a method for analyzing the cuttability of thawed chicken breast meat according to the present invention;

FIG2 is a bar graph showing the average meat cutting rate of each group of samples in Example 4 of the present invention;

FIG3 is a bar graph showing the shear force of each group of samples in Example 4 of the present invention;

FIG. 4 is a scatter plot showing the correlation of each group of samples in Example 4 of the present invention.

Detailed ways

The present invention will be further described below in conjunction with the accompanying drawings. The following embodiments are only used to more clearly illustrate the technical solution of the present invention, and cannot be used to limit the protection scope of the present invention.

In the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside" and the like indicate positions or positional relationships based on the positions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the present invention. In addition, the terms "first", "second", etc. are only used for descriptive purposes, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, features defined as "first", "second", etc. may explicitly or implicitly include one or more of the features. In the description of the present invention, unless otherwise specified, "multiple" means two or more.

In the description of the present invention, it should be noted that, unless otherwise clearly specified and limited, the terms "installed", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be indirectly connected through an intermediate medium, or it can be the internal communication of two components. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood by specific circumstances.

Example 1

This embodiment introduces a method for analyzing the cuttability of thawed chicken breast.

A method for analyzing the cuttability of thawed chicken breast, characterized in that it comprises the following steps:

S1 obtains a cutting video of thawed chicken breast to be analyzed;

S2 determines the average cutting rate of the thawed chicken breast to be analyzed by using the cutting video;

S3 determines the shear force when cutting the thawed chicken breast meat to be analyzed based on a preset shear force-average meat cutting rate correlation curve and using the obtained average meat cutting rate;

S4 determines the cuttability of the thawed chicken breast to be analyzed according to the determined shear force.

The present invention can directly analyze the average meat cutting rate of a knife through cutting videos, and determine the cuttability of chicken breast meat according to the average meat cutting rate. The present invention does not require complicated pre-treatment of samples, does not rely on measuring instruments, and is easy to operate, fast to analyze, simple in steps, and highly operable.

Example 2

Based on Example 1, this example introduces in detail a method for analyzing the cuttability of frozen chicken breast.

The method for constructing the shear force-meat cutting average rate correlation curve of this embodiment, with reference to FIG1 , comprises the following steps:

S31 obtains the shear force of chicken breast at different thawing times.

The shear force of chicken breast at different thawing times was obtained using a texture analyzer, where the texture analyzer probe was a Wamer-Bratzler shear probe.

S32 obtains the cutting videos of the chicken breast meat at different thawing times, and uses the cutting videos to determine the average cutting rates of the chicken breast meat at different thawing times.

In the cutting video of this embodiment, the knife used to cut meat has a marking label.

The method for determining the average meat cutting rate in this embodiment includes: tracking the running trajectory of the mark label on the knife in the cutting video, and determining the average meat cutting rate according to the running trajectory of the mark label and the cutting time.

When applied, the cutting video is used to determine the average cutting rate of the thawed chicken breast to be analyzed, including:

S321 imports the cut video into Tracker video analysis software;

S322 modifies the video frame rate of the Tracker video analysis software to the actual shooting frame rate of the cut video;

S323 uses Tracker video analysis software to establish the video coordinate system and create mass points that match the marking labels on the tool;

S324 determines the cutting time according to the start frame and the end frame of the cut video;

S325 tracks the particle frame by frame with a step size of 5 frames to determine the running trajectory of the particle, that is, the running trajectory of the mark label on the tool in the cutting video;

S326 determines an average meat cutting rate according to the running track of the marking tag and the cutting time;

The resolution of the cut video is 1080p and the frame rate is 60fps.

In practical applications, since the actual physical length of the captured area cannot be determined in a cutting video, a ruler needs to be placed in advance when shooting to measure the distance on the image. In the process of using the cutting video to determine the average cutting rate of the thawed chicken breast to be analyzed, it is necessary to use the Tracker video analysis software to build a calibration rod, determine the rod head and rod tail of the calibration rod, and then set a scale of the actual physical length corresponding to the video image on the calibration rod body to determine the running distance of the marker tag according to the running trajectory of the marker tag.

S33 performed Spearman correlation analysis on the shear force and average meat cutting rate of chicken breast at different thawing times to obtain a shear force-average meat cutting rate correlation curve.

Among them, different thawing times include fresh chicken breast of the same part and the same quality, and frozen chicken breast thawed at 4°C for 2h, 4h, 6h, 8h and 10h.

When applied, the Spearman correlation coefficient of the shear force-average meat cutting rate correlation curve is greater than or equal to 0.94.

In practical application, the shear force-meat cutting average rate correlation curve includes the following formula:

y = 25.09*exp(-x/1.87)+10.1418;

Where: x is the average meat cutting rate, y is the shear force, and exp is an exponential function with the natural constant e as the base.

In this embodiment, according to the determined shear force, determining the cuttability of the thawed chicken breast to be analyzed includes:

S41: when the determined shear force is greater than or equal to the first threshold, the shearability is the worst;

S42: when the determined shear force is greater than the second threshold value and less than the first threshold value, the shearability is medium;

S43: When the determined shear force is less than or equal to the second threshold, the cuttability is optimal.

The present invention can directly analyze the average meat cutting rate of a knife through a shot cutting video, and judge the degree of cuttability of chicken breast meat at different thawing times according to the average meat cutting rate. The operation is simple, the analysis is fast, the steps are simple, and the operability is strong.

Example 3

Based on Example 1 or 2, this example introduces in detail a method for analyzing the cuttability of thawed chicken breast.

The fresh chicken breasts in this embodiment were all taken from white-feathered broiler breasts, i.e., pectoralis major, 24 hours after slaughter at a slaughterhouse in the industrial concentration zone of Weiqiao Township, Xuyi County, Huai'an City.

The chilled fresh chicken breasts were uniformly weighed to 200±5g and placed in ziplock bags with 20 samples in a group.

One group of samples was placed in a 4°C refrigerator as the chilled fresh chicken breast group.

An RC-4 temperature recorder was inserted into the center of the chicken breast of the other groups of samples, and the samples were frozen in a -25°C refrigerator for 48 hours, and then placed in a 4°C cold storage for thawing at different times of 2h, 4h, 6h, 8h, and 10h to obtain samples in the 2h thawing group, 4h thawing group, 6h thawing group, 8h thawing group, and 10h thawing group. Each group of samples included 20 samples.

In the muscle tissue area on the outside of the front side of the chicken breast near the keel, use a common knife to push and pull to cut the chicken breast. The knife has a marking label. At the same time, a smartphone is placed on a bracket next to it to record the entire process of cutting the chicken breast. The parameters for shooting the video are set to: resolution 1080P, frame rate 60fps.

Import the meat-cutting video into the Tracker video analysis software, modify the video frame rate of Tracker to the actual shooting frame rate, capture the start and end frames of the video, set the step size to 5 frames, establish and lock the video coordinate system, create black marking points that match the marking labels on the tool as particles, manually track the particles frame by frame, and obtain the trajectory of the particles, which is the trajectory of the marking labels on the tool when cutting meat. Export data for analysis of the average meat-cutting rate, refer to Figure 2, to determine the average meat-cutting rate of each group of samples.

When applying, it is necessary to use the Tracker video analysis software to build and use a calibration rod. The calibration rod includes a rod head, a rod body and a rod tail. The rod body is provided with a scale of the actual physical length corresponding to the video image.

In this embodiment, the chicken breast of each sample in each group was cut into several strips of 1 cm×1 cm×4 cm, and the Wamer-Bratzler shear probe of the texture analyzer was used. The texture analyzer parameters were: pre-measurement 2.00 mm/sec, test speed 2.00 mm/sec, post-measurement speed 10.00 mm/sec, trigger force 30 g, deformation distance 20 mm, and the shear force data of each sample was recorded. Referring to FIG3 , the shear force of each group of samples was determined.

Referring to FIG4 , a Spearman correlation analysis was performed on the shear force and the average meat cutting rate of each group of samples to obtain a correlation scatter plot.

When applied, the shear force-meat cutting average rate correlation curve includes the following formula:

y = 25.09*exp(-x/1.87)+10.1418;

Where: x is the average meat cutting rate, y is the shear force, and exp is an exponential function with the natural constant e as the base.

The Spearman correlation coefficient in this embodiment is R ² =0.9493, and the total sample size n=120.

Example 4

This embodiment introduces a device for analyzing the cuttability of thawed chicken breast.

The thawing chicken breast cuttability analysis device of this embodiment comprises:

An acquisition module, used to acquire a cutting video of thawed chicken breast to be analyzed;

A speed determination module, for determining an average cutting rate of the thawed chicken breast to be analyzed by using the cutting video;

A shear force analysis module, for determining the shear force when cutting the thawed chicken breast to be analyzed based on a preset shear force-average meat cutting rate correlation curve and using the obtained average meat cutting rate;

The cuttability determination module is used to determine the cuttability of the thawed chicken breast to be analyzed according to the determined shear force.

The specific functional implementation of each of the above modules can be found in the relevant contents of the method in Example 1 and will not be elaborated here.

Example 5

This embodiment introduces a computer-readable storage medium having a computer program stored thereon. When the computer program is executed by a processor, the method for analyzing the cuttability of thawed chicken breast as described in any one of Embodiments 1-3 is implemented.

Example 6

This embodiment introduces a device.

The equipment of this embodiment includes:

A memory for storing instructions;

A processor is used to execute the instructions so that the device performs operations to implement the method for analyzing the cuttability of thawed chicken breast as described in any one of Examples 1-3.

From the above embodiments, it can be seen that the present invention marks an easily identifiable mark label on the knife, shoots a video of a handheld knife cutting chicken breast, uses the video analysis software Tracker to perform frame-by-frame analysis, captures the motion trajectory of the tracking point mark label, and then analyzes to obtain the average rate of the knife cutting the meat, so as to characterize and compare the ease of cutting of chicken breast at different thawing times.

In addition, the present invention does not require complicated pre-processing of samples and does not need to rely on measuring instruments. It only needs to shoot a meat-cutting video and analyze it through software. The measurement time is short and the measurement efficiency is high.

Those skilled in the art will appreciate that the embodiments of the present application may be provided as methods, systems, or computer program products. Therefore, the present application may adopt the form of a complete hardware embodiment, a complete software embodiment, or an embodiment in combination with software and hardware. Moreover, the present application may adopt the form of a computer program product implemented in one or more computer-usable storage media (including but not limited to disk storage, CD-ROM, optical storage, etc.) that contain computer-usable program code.

The present application is described with reference to the flowchart and/or block diagram of the method, device (system) and computer program product according to the embodiment of the present application. It should be understood that each process and/or box in the flowchart and/or block diagram, and the combination of the process and/or box in the flowchart and/or block diagram can be realized by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, a special-purpose computer, an embedded processor or other programmable data processing device to produce a machine, so that the instructions executed by the processor of the computer or other programmable data processing device produce a device for realizing the function specified in one process or multiple processes in the flowchart and/or one box or multiple boxes in the block diagram.

These computer program instructions may also be stored in a computer-readable memory that can direct a computer or other programmable data processing device to work in a specific manner, so that the instructions stored in the computer-readable memory produce a manufactured product including an instruction device that implements the functions specified in one or more processes in the flowchart and/or one or more boxes in the block diagram.

These computer program instructions may also be loaded onto a computer or other programmable data processing device so that a series of operational steps are executed on the computer or other programmable device to produce a computer-implemented process, whereby the instructions executed on the computer or other programmable device provide steps for implementing the functions specified in one or more processes in the flowchart and/or one or more boxes in the block diagram.

The embodiments of the present invention are described above in conjunction with the accompanying drawings, but the present invention is not limited to the above-mentioned specific implementation methods. The above-mentioned specific implementation methods are merely illustrative and not restrictive. Under the enlightenment of the present invention, ordinary technicians in this field can also make many forms without departing from the scope of protection of the purpose of the present invention and the claims, which all fall within the protection of the present invention.

Claims (10)

1. The method for analyzing the slicing susceptibility of the thawed chicken breast is characterized by comprising the following steps of:

Obtaining a cutting video of the thawed chicken breast to be analyzed;

determining the average meat cutting rate of the thawed chicken breast meat to be analyzed by using the cutting video;

determining the shearing force when the chicken breast to be analyzed is thawed by utilizing the obtained average meat cutting rate based on a preset shearing force-average meat cutting rate correlation curve;

determining the slicing liability of the thawed chicken breast to be analyzed according to the determined shearing force;

the construction method of the shear force-meat average speed related curve comprises the following steps:

Obtaining shearing force of chicken breast meat under different thawing time;

acquiring cutting videos of chicken breast meat under different defrosting times, and determining average meat cutting speed of the chicken breast meat under different defrosting times by using the cutting videos;

and (5) carrying out spearman correlation analysis on the shearing force of chicken breast meat and the average meat cutting rate under different thawing time to obtain a shearing force-average meat cutting rate correlation curve.

2. The method for analyzing the cut-off property of the thawed chicken breast according to claim 1, wherein,

And the spearman correlation coefficient of the shear force-cut average rate correlation curve is more than or equal to 0.94.

3. The method of claim 1, wherein determining the susceptibility of the thawed chicken breast to be analyzed to cut according to the determined shear force comprises:

When the determined shear force is greater than or equal to a first threshold, the susceptibility to cutting is worst;

When the determined shearing force is greater than the second threshold value and less than the first threshold value, the cutting property is moderate;

And when the determined shearing force is less than or equal to a second threshold value, the cutting easiness is optimal.

4. The method of claim 2, wherein the different thawing times comprise the same quality of chilled fresh chicken breast at the same location and frozen chicken breasts thawed at 4 ℃ for 2h, 4h, 6h, 8h, and 10 h.

5. The method for analyzing the cut-off property of the thawed chicken breast according to claim 1, wherein,

A marking label is arranged on a cutter for cutting meat in the cutting video;

The method for determining the average meat cutting rate comprises the following steps: tracking the moving track of the mark labels on the cutter in the cutting video, and determining the average meat cutting speed according to the moving track of the mark labels and the cutting time.

6. The method of claim 2, wherein the step of obtaining shear forces of the chicken breast at different thawing times comprises:

the shearing force of chicken breast meat under different thawing time is obtained by a texture analyzer;

the texture analyzer probe is Wamer-Bratzler shearing probe.

7. The method of claim 1, wherein determining the average cut rate of the thawed chicken breast to be analyzed using the cut video comprises:

importing the cut video into Tracker video analysis software;

Modifying the video frame rate of the Tracker video analysis software into the actual shooting frame rate of the cut video;

Establishing a video coordinate system by utilizing Tracker video analysis software, and establishing particles matched with mark labels on a cutter;

Determining cutting time according to a start frame and an end frame of the cut video;

Tracking particles frame by frame at intervals of 5 frames to determine the running track of the particles, namely the running track of mark labels on a cutter in a cutting video;

determining the average meat cutting rate according to the running track and the cutting time of the mark labels;

wherein, the resolution of the cut video is 1080p and the frame rate is 60fps.

8. An apparatus for analyzing the cut-off property of a thawed chicken breast, comprising:

The acquisition module is used for acquiring a cutting video of the thawed chicken breast to be analyzed;

The speed determining module is used for determining the average meat cutting speed of the thawed chicken breast meat to be analyzed by using the cutting video;

The shear force analysis module is used for determining the shear force when the chicken breast is thawed by cutting to be analyzed by utilizing the obtained average meat cutting rate based on a preset shear force-average meat cutting rate correlation curve;

the slicing possibility determining module is used for determining slicing possibility of the thawed chicken breast to be analyzed according to the determined shearing force;

the construction method of the shear force-meat average speed related curve comprises the following steps:

Obtaining shearing force of chicken breast meat under different thawing time;

acquiring cutting videos of chicken breast meat under different defrosting times, and determining average meat cutting speed of the chicken breast meat under different defrosting times by using the cutting videos;

and (5) carrying out spearman correlation analysis on the shearing force of chicken breast meat and the average meat cutting rate under different thawing time to obtain a shearing force-average meat cutting rate correlation curve.

9. A computer-readable storage medium, on which a computer program is stored, characterized in that the computer program, when being executed by a processor, implements the method for analyzing the susceptibility of thawed chicken breasts according to any one of claims 1 to 7.

10. A thawed chicken breast meat cut-off analytical device, comprising:

A memory for storing instructions;

A processor for executing the instructions, causing the apparatus to perform operations implementing the thawed chicken breast meat susceptibility analysis method according to any one of claims 1-7.