Near infrared spectrum and microscopic bacterial plaque area data fusion-based pork freshness non-destructive testing technology

Abstract

The invention relates to a meat quality detection system. The system comprises an image acquisition module, an image processing module, a characteristic value extraction module, a spectral analysis module and a data fusion processing module, wherein the image acquisition module is used for acquiring an adipose tissue image of a meat sample; the image processing module is used for extracting a culture medium from the adipose tissue image; the characteristic value extraction module is used for acquiring a ratio of the total area of bacterial plaques in the culture medium to the area of the culture medium; the spectral analysis module is used for analyzing a near infrared spectrum of the sample so as to acquire structure composition data of the meat sample; and the data fusion processing module is used for carrying out fusion processing on the ratio acquired by the characteristic value extraction module and the structure composition data of the meat sample so as to obtain an actual output value. The culture medium is a fixed region which is detected in the adipose tissue image and is only provided with adipose tissues of the meat sample. The actual output value represents the quality of the meat sample. The invention also provides a meat quality detection method. The meat quality detection system and the meat quality detection method can rapidly and accurately detect the meat quality and have the advantages of simple structure and detection process.

Description

technical field [0001] The invention relates to a detection system, in particular to a meat quality detection system and method. Background technique [0002] In recent years, public health emergencies have seriously threatened national health. Therefore, health inspection, especially the quality inspection of pork, mutton, beef and other meats, has attracted great attention. At present, the detection technologies of meat quality include sensory detection, microbial detection and physical and chemical detection. Sensory testing relies on the senses of the inspectors to judge the freshness of the meat. Therefore, the ability of the inspectors is relatively high. Only those who have undergone systematic training and long-term practice can be competent, and are more affected by subjective factors. The difference directly affects the accuracy of the test results. Microbiological testing and physical and chemical testing need to rely on a series of chemical devices to complete,...

AI Technical Summary

Problems solved by technology

Sensory testing relies on the senses of the inspectors to judge the freshness of the meat. Therefore, the ability of the inspectors is relatively high. Only those who have undergone systematic training and long-term practice can be competent, and are more affected by subjective factors. Differences directly affect the accuracy of test results

Microbiological detection and physical and chemical detection need to rely on a series of chemical devices to complete, the process is complicated, the detection time is long, and the equipment is expensive, so it cannot be quickly carried out on-site real-time detection

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