Hyperspectral detection method of color and texture changes in preserved meat salting process

A detection method, hyperspectral technology, applied in the direction of optical testing flaws/defects, etc., to achieve the effect of improving data processing speed, reducing the amount of raw data and calculation

Inactive Publication Date: 2017-03-22
JIANGSU UNIV
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Problems solved by technology

At present, the market lacks an effective method and system for quickly detecting the quality and safety of meat products during processing. Therefore, a rapid, non-destructive method for simultaneously detecting the color and texture of bacon during cur

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  • Hyperspectral detection method of color and texture changes in preserved meat salting process
  • Hyperspectral detection method of color and texture changes in preserved meat salting process
  • Hyperspectral detection method of color and texture changes in preserved meat salting process

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Embodiment Construction

[0060] The specific implementation manners of the present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0061] figure 1 It is a flow chart of the hyperspectral detection method for color and texture changes in the cured meat process of the present invention. like figure 1 As shown, the method for detecting the color and texture of bacon in the pickling process using a hyperspectral imaging system includes the following steps:

[0062] 1) A total of 67 pork samples with different curing degrees were collected as calibration set samples. The cured meat samples were taken from the hind legs of pigs, the superficial fascia was removed, and cut into small pieces of 4cm×3cm×2cm with a sterile knife, and the thickness of the samples was kept as uniform as possible; the pickling ...

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Abstract

The invention discloses a hyperspectral detection method of color and texture changes in preserved meat salting process, and relates to the technical field of quality detection during animal products processing. The method comprises the following steps: scanning to obtain three-dimensional data block information of preserved meat in different salting processing stages through a hyperspectral imaging system; calculating an average spectrum of a Region of Interest (ROI) of a preserved meat sample, and screening a characteristic wavelength; establishing a partial least squares regression model of color and texture of the salted preserved meat based on a characteristic reflection spectrum and image texture characteristics of the sample; and drawing a color and texture distribution map of the preserved meat in different processing stages in the salting process by forecasting color values L *,a *and b * corresponding to each pixel point and texture indexes (hardness and a viscoelasticity value) in the spectral image. Therefore, intelligent monitoring of the quality in the salted preserved meat processing is realized, and the quality safety of meat products can be precisely controlled.

Description

technical field [0001] The invention relates to the technical field of quality detection in the processing of livestock products, in particular to a hyperspectral detection method for color and texture changes in the curing process of bacon. Background technique [0002] Bacon, also known as cured bacon, is an ancient anti-corrosion preservation method. It is mainly a raw meat product processed from raw meat through processes such as pickling, sauce, drying and baking. The curing process is an important link in the processing of cured meat products. It can not only improve the storage resistance of meat products, but also improve the texture and color of meat products and form a unique flavor. There are many varieties of cured meat products, and the processing technology is restricted by region, culture and local economy. The development level of different regions is quite different. In addition, traditional cured meat in my country is mostly processed in family workshops. I...

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Application Information

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IPC IPC(8): G01N21/95
CPCG01N21/95
Inventor 田潇瑜黄星奕吕日琴孙兆燕潘思慧白竣文
Owner JIANGSU UNIV
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