Nondestructive detection method of total number of bacteria in livestock meat

Abstract

The invention discloses a nondestructive detection method of the total number of bacteria in livestock meat, which comprises the following steps: using a high spectral imaging system to obtain a high spectral scattering image of a livestock meat sample to be detected; using the Lorentz function to fit the scattering features to obtain Lorentz parameters, and using the arithmetic product of the parameters as spectral data; using a stepwise regression method for selecting the optimum wavelength combination; and using the Lorentz parameters at the optimum wavelength part to establish a multivariant linear predict model which can be used for judging the total number of bacteria in the livestock meat. The invention has the advantages of high speed and nondestructive effect, light within the visible-near infrared spectral wavelength range (400 to 1100 nm) is used as a light source for irradiating the livestock meat sample, the scattering spectral information on the surface of the livestock meat sample is analyzed, and the method can be used as the nondestructive detection method of the total number of the bacteria in the livestock meat. After necessary modification, the method of the invention can also be used as a novel method to be applied to the nondestructive detection fields of internal components such as moisture content, protein content, fat content and the like in the livestock meat.

Description

technical field [0001] The invention belongs to the field of non-destructive detection of agricultural and livestock products, and relates to a method for non-destructive detection of the total number of bacteria in livestock meat, more specifically, a method for non-destructive detection of the total number of bacteria in beef. Background technique [0002] Beef is one of the main meat products. It has the characteristics of high protein, low fat, rich in vitamins and minerals, and contains all the essential amino acids that people need. It is a health-care meat with high nutritional value. favored by the domestic market. With the continuous change of people's dietary structure and the increasing attention to health, the quality and safety of beef has received unprecedented attention, and the supply of high-quality and high-grade beef is in short supply. Food hygiene is closely related to human health. Microorganisms in food are one of the root causes of many human diseas...

AI Technical Summary

Problems solved by technology

Qiao Jun and others successfully predicted the marbling, drip loss rate, color and other indicators of beef by using hyperspectral imaging technology. However, the nondestructive testing research on the internal quality and safety of edible meat based on hyperspectral imaging has not yet been carried out in my country.

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