Rapid lossless fresh pork shelf life evaluation method and detecting system

Abstract

The invention discloses a rapid lossless fresh pork shelf life evaluation method and a detecting system adopting the evaluation method. The detecting system is composed of a computer and a light spectrum information acquisition device, wherein a detection control analysis software system is mounted in the computer; a light spectrum data preprocessing algorithm routine, a total bacterial count light spectrum prediction model and an anti regression equation model of total bacterial count and shelf life are prestored in the detection control analysis software system; the detection control analysis software system can automatically preprocess the gathered light spectrum data, inputs the gathered light spectrum data as input variable into the total bacterial count light spectrum prediction model, predicts the total bacterial count in a pork sample, inputs the predicted value of the predicted total bacterial count in the anti regression equation model of the shelf life as the input variable, and automatically predicts the shelf life of the pork sample. Lossless detection can be realized, the detection speed and the efficiency are high, the cost is reduced, and the detecting system can be applicable to various occasions such as portable detection, online detection and the like.

Description

technical field [0001] The invention belongs to the technical field of non-destructive testing of food, and in particular relates to a method and a detection system for rapid and non-destructive evaluation of the shelf life of fresh pork by using visible-near-infrared spectroscopy technology. Background technique [0002] Pork is the source of the main meat food for most residents in our country. It is deeply loved by consumers because of its soft fiber and tender meat. Pork is rich in nutritional value and can provide high-quality protein and essential fatty acids for humans. It is currently one of the most popular animal foods on people's tables. From a global perspective, my country's pork output accounts for more than 65% of the world's total output, and it is the world's largest pork producer and consumer. Over the past 60 years, my country's per capita meat consumption has increased by more than 10 times. In recent years, as the proportion of fresh pork in the meat i...

AI Technical Summary

Problems solved by technology

This method needs to carry out bacterial physical and chemical experiments on meat samples every time. According to the physical and chemical methods for testing the total number of meat bacteria stipulated by the current national standards, it is necessary to grind the meat and culture it in an incubator for 48 hours before testing. The destruction of meat samples still has the disadvantages of long cycle, low efficiency and high cost, which cannot meet the current high-efficiency detection requirements

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