Method for detecting freshness of meat based on intelligent mobile phone

A smart phone and detection method technology, which is applied in the field of food safety detection, can solve the problems of complex operation, inconvenient fast detection of meat freshness, long detection time, etc.

Inactive Publication Date: 2016-10-26
NANCHANG UNIV
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Problems solved by technology

Most of these methods are complicated to operate, require high equipment, and take a long time to detect, which is not convenient for rapid detection of the freshness of meat substances.

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  • Method for detecting freshness of meat based on intelligent mobile phone

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Embodiment Construction

[0013] In order to make the objectives, technical solutions and advantages of the present invention clearer, the present invention will be described in further detail below with reference to the embodiments and the accompanying drawings. It is not intended to limit the present invention.

[0014] figure 1 It is the workflow of the meat freshness detection function. First, start the APP detection software on the smartphone terminal. The functions are divided into functional modules such as image acquisition, analysis and calculation, and result display. The image acquisition function module will call the high-definition camera of the mobile phone (which can support settings such as sensitivity, white balance, exposure, etc.) to collect color information pictures of the effective range of the meat section, which can be collected multiple times. Then the analysis and calculation module can read the basic data of the picture color information GRB from the detection module, and th...

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Abstract

The invention discloses a method for detecting the freshness of meat based on an intelligent mobile phone. The method comprises the following steps: (1) calling a camera function of the intelligent mobile phone through an APP of the intelligent mobile phone, and selectively acquiring a certain area of full-color picture information of the section of a meat substance for multiple times; (2) reading values such as R, G and B of pixels in color pictures through the APP, culling the pixels where R+G+B is greater than or equal to 715 and R+G+B is less than or equal to 50 so as to remove black dots and high-white reflective pixel points from the pictures, and then statistically calculating a mean value of R, G and B of the rest of pixels in the pictures; (3) converting the values of R, G and B into an LAB color mode according to a formula of RGB-XYZ-LAB; (4) evaluating the quality of the meat according to values of L*, a* and b* of an LAB color space. According to the method disclosed by the invention, the freshness of the meat can be directly evaluated based on the APP technology of the intelligent mobile phone, and a result can be directly displayed in a display screen of the mobile phone; the method is quick, effective, simple and feasible.

Description

technical field [0001] The invention belongs to the field of food safety detection, and relates to the rapid detection of the freshness of meat substances based on a smart phone APP. Background technique [0002] China is the world's largest meat exporter and consumer. Generally, livestock have strict procedures and testing requirements from breeding and slaughtering, to circulation, slaughter, and finally to terminal sales. As slaughtered raw meat enters the circulation of food and non-staple food, slaughtering and processing companies pay more attention to the quality control of meat. Through the identification of the color of the slaughtered meat material by different meat colors, a clearer guideline for the selection of raw materials for meat products can be obtained. From the past to rely on human eyes to identify meat color, to relying on high-tech measurement results to identify, the control and research on meat quality is an important topic in the field of animal hu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/84G01N33/12
CPCG01N21/84G01N33/12
Inventor 游达
Owner NANCHANG UNIV
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