Visual detecting method for pork maturity condition

Abstract

The invention discloses a visual detecting method for a pork maturity condition. The visual detecting method comprises the following steps: (1) judging a maturity category of a pork sample according to physical and chemical indexes of the pork sample; (2) scanning the pork sample by using a near-infrared hyperspectral meter to obtain a three-dimensional hyperspectral image; (3) extracting spectral images of the pork sample under five characteristic wavelengths; (4) establishing a three-layer neural network; (5) scanning the to-be-detected pork sample by using the near-infrared hyperspectral meter, and obtaining the maturity category result of each pixel of the three-dimensional hyperspectral image of the to-be-detected pork sample by virtue of the three-layer neural network; (6) respectively representing three maturity categories with three colors to obtain a distribution diagram of the pork maturity condition of the to-be-detected pork, and judging the pork maturity condition. The visual detecting method for the pork maturity condition disclosed by the invention can be used for quickly judging the grade of maturity of livestock meat without damages, so that both physical and chemical indexes are not needed to be measured, and a professional training spectral model is also not needed.

Description

technical field [0001] The invention relates to a detection method for the maturity state of livestock meat, in particular to a visual detection method for the maturity state of pork. Background technique [0002] Meat is an indispensable ingredient on people's table every day. Many people think that the fresher the meat, the better the taste. However, the actual situation is that the cooked meat has the best quality after being stored for a period of time. Livestock is slaughtered, and after a period of time, it enters a state of rigor, the hardness of the meat increases, the water holding capacity is poor, it is difficult to cook when heated, the gravy loses a lot, lacks flavor, and the eating quality is poor. If the storage is continued, the softness and water holding capacity of the meat will gradually recover, and the flavor will increase. This process is called the maturation of the meat. At the same time, if the method of storing meat is improper, it will be infected...

AI Technical Summary

Problems solved by technology

However, it should be pointed out that the maturation of meat is a complicated process, and the sex, age, physique and storage conditions after slaughter of animals will affect the maturation rate and quality of meat after maturation

At the same time, the pH value, tenderness, color difference and many other indicators of the meat will change, and the tenderness alone cannot accurately judge which stage the meat is in in the continuous change of rigor, maturity, and spoilage

Images