黏弹性作为牛肉一项重要物性与牛肉品质密切相关，利用黏弹性可以精确定量检测牛肉品质。本项目以冷却牛肉为对象，研究融合气流和激光检测技术的冷却牛肉黏弹性蠕变变化规律及其对品质的影响。项目研究气流冲击作用下作用于冷却牛肉的气流压力变化规律，以获得气流恒压确保冷却牛肉蠕变试验的实现；研究构建高阶广义开尔文模型以准确描述冷却牛肉的黏弹蠕变特性；综合运用多种求解算法来准确解析冷却牛肉的黏弹性蠕变特征参数值(E、η)；结合理化检验，研究揭示黏弹性蠕变特征参数与TVB-N、嫩度、系水力等冷却牛肉品质指标间的内在联系；比较分析多种回归建模算法，研究建立基于黏弹性特征参数的冷却牛肉TVB-N、嫩度、系水力非破坏定量精确检测模型；并据此研发基于黏弹性蠕变特征参数的冷却牛肉品质非破坏定量快检原型系统。本项目成果为肉类食品的物性分析及其品质的无损定量快速检测提供了一种新方法和新手段，有原创性，具有很大的应用潜力。

As an important physical property of chilled beef, viscoelastic properties are closely related to beef quality. Beef viscoelasticity can be used to accurately determine the beef quality. This project has taken the chilled beef as the research object, studied the creep rules of the chilled beef viscoelasticity and the influence on the chilled beef quality based on fusion of airflow impact and laser displacement detection technology. This project studies the change rules of the air pressure on the surface of the chilled beef under the air impact to get the constant air pressure value and ensure the realization of the chilled beef creep rule experiments, and studied to structure the high order multi elements generalized Kelvin creep model to describe the creep rules of the chilled beef viscoelasticity. A variety of algorithms are used to solve the creep characteristic parameters’ values of the beef viscoelasticity(modulus of elasticity, viscosities). Combined with the experiments, the internal connection is been revealed between the creep characteristic parameter value of the beef viscoelasticity and beef quality value such as TVB-N, tenderness, water holding capacity (WHC) and so on. Through comparison and analysis of many regression modeling algorithms, the rapid and nondestructive detection models of qualities of chilled beef such as TVB-N, tenderness, water holding capacity (WHC) are been established based on the chilled beef viscoelasticity characteristic parameter values. Based on the above research results, the prototype system of nondestructive, fast and quantitative detection for the qualities of chilled beef based on viscoelastic rheology properties is developed. This project provides a new method and new mean for the physical analysis of meat and nondestructive and rapid detection of the meat quality. It is original and innovative，and it has a great application potential.