Beef quality multi-parameter simultaneous detection method by multichannel near-infrared spectroscopy

A near-infrared spectroscopy and detection method technology is applied in the field of simultaneous detection of beef quality and multi-parameters with multi-channel near-infrared spectroscopy, achieving the effects of consistent distance, rich information and improved detection accuracy.

Active Publication Date: 2012-06-27
CHINA AGRI UNIV
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Problems solved by technology

[0007] With the improvement of people's consumption awareness, the current grading standards that reflect the benefits of meat production and the appearance of meat products are increasingly difficult to meet the consumer demand of the market. Many foreign countries

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  • Beef quality multi-parameter simultaneous detection method by multichannel near-infrared spectroscopy
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  • Beef quality multi-parameter simultaneous detection method by multichannel near-infrared spectroscopy

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Example Embodiment

[0051] Implementation example:

[0052] The specific method of the present invention will be further described below through the embodiment of beef tenderness detection and in conjunction with the accompanying drawings.

[0053] In August 2011, 14-day post-slaughter-matured tenderloin pieces from different cattle were purchased from a supermarket in Haidian District, Beijing, and shipped to the Nondestructive Testing Laboratory of Agricultural and Livestock Products of China Agricultural University. Work, the meat samples were evenly divided into 3cm thick meat pieces, and a total of 40 samples were obtained after removing the irregular meat pieces.

[0054] Immediately after numbering the samples, use the described detection system (e.g. figure 1 According to the method of the present invention, the reflection spectrum images of all samples (such as figure 2 shown).

[0055] After acquiring the spectral images of all samples, the tenderness was measured according to the i...

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Abstract

The invention discloses a beef quality multi-parameter simultaneous detection method by multichannel near-infrared spectroscopy, belonging to the rapid nondestructive detection range of beef quality. The method comprises the following steps: first, arranging a spectral detection system comprising an 8-channel fiber multiplexer, two spectrometers with different wavelength ranges and probe units ina movable control cabinet, wherein the 8-channel fiber multiplexer is respectively connected with the spectrometers and the probe units; embedding in a production line technology to carry out on-linedetection to obtain optimum spectra data, wherein the quality detection of carcass and cut meat can be simultaneously satisfied; establishing a calibration prediction model, evaluating model effects by using relative analytical errors, carrying out model analysis on a large number of sample experimental data, respectively establishing prediction models of tenderness and water content to obtain a predicted value of each index, and then plugging the obtained predicted values into a beef multi-parameter comprehensive quality evaluation model which is established based on the detected indexes to obtain a final meat grade. According to the invention, the spectral information in the visible near-infrared band is collected, the information is abundant, the detection indexes have extensibility, and the method can be suitable for the requirement of production line detection.

Description

technical field [0001] The invention belongs to the scope of rapid and non-destructive detection of beef quality, in particular to a multi-channel near-infrared spectrum multi-parameter simultaneous detection method of beef quality. Background technique [0002] Beef grading refers to dividing beef products into different grades according to the market's recognition of beef quality, so as to realize the benefit distribution of high quality and high price. The widespread promotion of beef grading plays an important role in the healthy development of the beef industry. It can guide beef producers to conduct qualitative breeding, scientific feeding, and standardized slaughtering and segmentation, so that they can produce beef products with high quality and high price; Regulate the beef market to form a benign and healthy market competition; it can also guide consumers to consume correctly and ensure the fairness of transactions. [0003] The current grading of beef by producti...

Claims

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Application Information

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IPC IPC(8): G01N21/35G01N21/31G01N21/359
Inventor 彭彦昆欧阳文石力安江发潮郭辉
Owner CHINA AGRI UNIV
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