Non-destructive inspection method of total amount of meat bacteria

Abstract

The invention discloses a non-destructive inspection method of total amount of meat bacteria, comprising the following steps: S1, obtaining an original reflection spectrum image Rs of a sample to be detected and storing the image; S2, detecting the TVC of the sample as standard reference data with a standard plate colony counting method according to National Standard; S3, obtaining a relative reflection spectrum image R of the sample according to the FORMULA that R=(Rs-Rd) / (Rr-Rd), wherein Rd is a black image when an image obtaining system works with dark current, and Rr is a reflection spectrum image of a standard reference whiteboard; S4, correcting the image with an SNV method; S5, choosing a second-order differential spectrum for the image R after being corrected, and selecting the best wavelength representing the TVC of the sample to be detected with a step-by-step regression method; S6, extracting the data and TVC detection result of the second-order differential spectrum relative to the best wavelength, and dividing the data and TVC detection result into two sets respectively as correction set data and validation set data; S7, establishing an LS-SVM data model, and detecting the value of the TVC of the sample to be detected. The method is human-oriented and advanced with quick and pollution-free detection process so that our country is in line with developed countries in the field of food quality and safety.

Description

technical field [0001] The invention belongs to the field of quality and safety detection of agricultural and livestock products, and relates to a non-destructive and rapid detection method for the total number of bacteria in livestock meat, and more specifically, to a spectroscopic non-destructive rapid detection method for the total number of bacteria in pork. Background technique [0002] my country's pork production accounts for half of the world's total pork production, but the hygienic situation of my country's pork production is not optimistic. Total Viable Bacteria Count (TVC) is an important indicator to measure the hygienic status of pork. When the number of bacteria in meat exceeds the standard, it will endanger the public. Therefore, the microbial safety of meat has attracted widespread attention. [0003] For the detection of fresh pork TVC, the traditional detection methods are mostly based on microscopy, bacterial isolation, immunology and nucleic acid analysi...

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Problems solved by technology

[0003] For the detection of fresh pork TVC, the traditional detection methods are mostly based on microscopy, bacterial isolation, immunology and nucleic acid analysis. It is destructive to the sample. More importantly, these methods are difficult to realize automation and computerization. They are not suitable for online detection and cannot fully meet the needs of domestic consumption and export trade.

[0004] Other research methods include using Fourier Transform Infrared Spectroscopy (FTIR) to detect the degree of spoilage of beef; Duboisa et al. used near-infrared chemical imaging to detect self-contained microorganisms in food. Bacteria can be identified by light absorption / reflection difference. However, when using these methods, the meat must be ground and processed before proceeding. Non-destructive detection of meat cannot be achieved, and there are still insurmountable obstacles to online detection on the production line.

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