Tenderness detection method and system based on steady-state spatially resolved spectroscopy

Abstract

An embodiment of the invention relates to a tenderness detection method and a system based on steady-state spatially resolved spectroscopy. The tenderness detection method includes steps that a multi-channel detection circuit receives light diffused from the surface of a meat sample after a light source projects to the surface of the meat sample and enters the inside of the meat sample, the multi-channel detection circuit acquires spectral data with depth information according to the light diffused from the surface of the meat sample, a computation processing device solves a steady-state diffusion equation on a uniform semi-infinite boundary condition according to the spectral data so as to acquire a reduced scattering coefficient, and finally the computation processing device predicates tenderness according to the reduced scattering coefficient. As spectral data with depth information is acquired by the multi-channel detection circuit according to light, detection of depth information of the inside of the meat sample is realized. As the tenderness is predicated according to the reduced scattering coefficient, fast and nondestructive detection to the meat sample is realized.

Description

technical field [0001] The embodiments of the present invention relate to the technical field of food detection, in particular to a tenderness detection method and system based on steady-state space-resolved spectroscopy. Background technique [0002] The tenderness of livestock and poultry muscles is the mechanical and physical properties of muscle fibers matured with connective tissue under the action of meat enzymes, reflecting the tenderness of the taste when it is eaten, and it is one of the main sensory and eating qualities of muscles. It is a common indicator for consumers to judge meat quality. Muscle tenderness is determined by factors such as the distribution, quantity, and physical and chemical properties of muscle tissue, connective tissue, and adipose tissue. At present, there are mainly two methods of evaluating muscle tenderness, subjective evaluation and objective evaluation. Among them, subjective evaluation depends on trained and experienced professional j...

AI Technical Summary

Problems solved by technology

[0004] In the tenderness detection method of meat samples in the prior art, since the spectral information contained in the near-infrared range is at a wavelength of 1100nm to 2500nm, it is necessary to model all the spectral information in this range, so the amount of data is huge, and the model maintenance is extremely Difficult, in use, it is necessary to continuously verify whether the model is available by measuring samples, and the samples used for verification need to be tested routinely, so that the purpose of rapid detection and practical application cannot be achieved

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