Meat quality detection method

Abstract

The invention discloses a rapid and nondestructive meat quality detection method. The method comprises the following steps: acquiring reflection spectrums of various different microscopic structures of a meat sample to be detected by utilizing a microscopic spectrum system, and combining the spectroscopic data into a synthetic spectrum; selecting a characteristic wavelength combination which can reflect a predictive index in the synthetic spectrum by utilizing a stepwise regression method, establishing a multiple linear regression prediction model by using the characteristic wavelengths, and judging the meat quality index by using the prediction model. According to the method, the meat quality parameters can be rapidly and nondestructively detected, so that the detection means for quality of the meats in China is in line with that of the developed countries.

Description

Technical field [0001] The invention belongs to the field of quality detection of agricultural and livestock products and is used for the detection of meat quality. It relates to a microspectroscopic non-destructive rapid detection and detection method for meat quality. More specifically, it relates to the spectrum collection and spectrum of the surface microstructure of meat. Methods of synthesis, feature extraction and quality parameter detection. technical background [0002] my country is a major producer and consumer of various meat products, and its annual production and consumption are also increasing. However, various quality problems are also emerging in an endless stream. Clenbuterol, diseased meat, water-injected meat and other meat problems also plague consumers. The present invention proposes a fast meat quality detection method based on microspectroscopy technology. [0003] At present, the main evaluation methods of quality testing used in the meat industry are: 1)...

AI Technical Summary

Problems solved by technology

[0003] At present, the main evaluation methods for quality testing used in the meat industry are: 1) sensory evaluation method, in which professionally trained personnel grade and evaluate samples, and this method is easily affected by the subjective factors of the evaluators; 2) equipment evaluation methods, such as using a shearing instrument to measure the tenderness value of beef, and using infrared drying equipment to detect the moisture content of beef, these methods are time-consuming and destructive to samples, and are not suitable for online detection; 3) spectral detection technology, As an emerging technology, spectral detection technology has been widely used in various industries. Spectral detection technology includes hyperspectral, microscopic spectroscopy, fluorescence spectroscopy, multispectral, etc.

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