Method for quickly detecting pork freshness based on electronic nose

Abstract

A method for quickly detecting pork freshness based on an electronic nose comprises the following steps: (1) a sample learning process is performed, pork samples with different freshness levels are selected and placed in a cavity, smell of the samples in the cavity is transmitted into an air chamber with an electronic nose system, sensors in the air chamber obtain detection freshness data, a recognition model is obtained according to pattern recognition, the detection data is input into the recognition model to obtain characteristic values so as to obtain a corresponding sequence of the characteristic values and the freshness levels of the fresh pork; (2) pork to be detected is placed in the cavity, smell of the samples in the cavity is transmitted into the air chamber with the electronic nose system, the sensors in the air chamber send the detection date to the recognition model to obtain another characteristic value, and based on the corresponding sequence, a freshness level of the pork to be detected can be obtained according to a current characteristic value. The method is excellent in accuracy, higher in sensitivity and strong in operability.

Description

technical field [0001] The invention relates to a method for detecting the freshness of pork. Background technique [0002] Meat is rich in protein and fat, carbohydrates, calcium, phosphorus, iron and other ingredients, and is a good material for nutritional supplements. However, due to the action of microorganisms, meat is easy to deteriorate, and once the deteriorated meat is eaten, it is likely to cause damage to human health. Deteriorated or contaminated meat and meat products contain a large amount of Bacillus cereus, which can easily cause food poisoning after people eat them. The manifestation of this poisoning is mainly acute gastroenteritis, with a high incidence in summer and autumn. The incubation period is generally 12-24 hours, as short as 1 to several hours, and as long as 2-3 days. The main symptoms are nausea, vomiting, diarrhea, abdominal pain, headache, malaise and fever. General fever 38 ℃ -40 ℃. Severe patients may experience chills, convulsions, co...

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the shortcomings of poor accuracy, low sensitivity and poor operability of the existing pork freshness detection technology, the present invention provides an accurate Good, highly sensitive and operable rapid pork freshness detection method based on electronic nose

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