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Method for quickly measuring total quantity of livestock meat bacteria based on hyperspectral imaging technology

A technology of hyperspectral imaging and the total number of bacteria, which is applied in the direction of color/spectral characteristic measurement, etc., can solve the problems of model detection stability and detection range to be improved, so as to improve the level of intelligent detection management, simple and convenient operation, and maintenance of consumers Healthy effect

Inactive Publication Date: 2012-08-08
JIANGSU UNIV
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Problems solved by technology

From the retrieval results, the two inventions only use the spectral data of hyperspectral images to establish a prediction model for the total number of bacteria in meat products, and the detection stability and detection range of the models need to be improved

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  • Method for quickly measuring total quantity of livestock meat bacteria based on hyperspectral imaging technology
  • Method for quickly measuring total quantity of livestock meat bacteria based on hyperspectral imaging technology
  • Method for quickly measuring total quantity of livestock meat bacteria based on hyperspectral imaging technology

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Embodiment Construction

[0021] The present invention has versatility for rapid and non-destructive detection of the total number of bacteria in livestock meat, but because there are many types of livestock meat, the present invention only uses the detection of the total number of bacteria in pork meat as an implementation example. For livestock meat samples, a new prediction model for the total number of bacteria can be established, that is, the total number of bacteria in the unknown sample of livestock meat can be measured.

[0022] Example implementation steps are described in detail with reference to the accompanying drawings.

[0023] A batch of pork samples (generally not less than 50) were selected to build the model, and hyperspectral image data of pork samples were collected using a hyperspectral imaging system. The spectral resolution is 2.73nm, and the spectral sampling interval is 0.858nm. Images under 618 wavelengths are collected, and finally a hyperspectral image data block of 618×...

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Abstract

The invention relates to a method for quickly measuring the total quantity of livestock meat bacteria. A hyperspectral imaging technology is used for acquiring hyperspectral imaging data of a livestock sample, and the data can reflect the spectral information of internal features of livestock meat and the image information of the appearance features of livestock meat simultaneously. The method comprises the following steps of: performing black and white marking on original data, and extracting a spectral feature variable representing the internal information of livestock and a color and texture feature variable representing the external information of the livestock meat; fusing these feature variables; establishing a nonlinear predication model for the total quantity of livestock meat bacteria in combination with an international method; and predicting the total quantity of bacteria in a livestock meat sample by using the model. According to the method, rapid quantitative detection of the total quantity of livestock meat bacteria is realized on the premise of not damaging the livestock meat sample, and bases are laid for the raising the intelligent detection management level of livestock meat products in China and ensuring the quality safety of the livestock meat products.

Description

technical field [0001] The invention relates to a rapid determination method for the total number of bacteria in livestock meat, in particular to a rapid determination method for the total number of bacteria in pork based on hyperspectral imaging technology. Background technique [0002] China is a big pork production and consumption country, and the hygienic condition and quality safety of pork has always been the focus of attention. The total viable bacteria count (TVC) is an important index for the evaluation of pork hygienic quality, and it is a quantitative hygienic standard to measure the pork processing environment and its pollution degree. my country's national standard stipulates that the total number of bacteria in fresh (cold) pork shall not exceed 1×10 6 CFU / g. When the amount of bacteria in the meat exceeds the standard, the deterioration of the meat will directly endanger the eaters. Rapid and accurate detection of the total number of bacteria in pork has a...

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Application Information

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IPC IPC(8): G01N21/25
Inventor 陈全胜赵杰文黄林张燕华
Owner JIANGSU UNIV
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