Chilled fresh meat quality non-destructive testing method based on hyperspectral imaging technology

Abstract

The invention discloses a chilled fresh meat quality non-destructive testing method based on a hyperspectral imaging technology. The method includes the steps of: 1) collecting and preparing a large number of chilled fresh meat samples, and collecting hyperspectral data of the chilled fresh meat samples by means of a hyperspectral imaging system; 2) according to national standard demand, testing physical and chemical reference values of to-be-tested quality indices of the chilled fresh meat samples by means of physical and chemical methods; and 3) with the acquired hyperspectral data and the physical and chemical reference values of the chilled fresh meat samples, establishing a hyperspectral prediction module of the to-be-tested quality indices of the chilled fresh meat by means of data processing methods such as machine learning, chemometrics and the like. When the method is applied to detection of content of TVB-N in beef, abnormal samples of chilled fresh beef are rejected through a MCS method, and then chilled fresh beef sample sets are divided through a CG algorithm; a CARS algorithm is employed to establish a PLSR model by optimally selecting a characteristic wave band of the content of TVB-N in the beef. The model has excellent prediction function.

Description

Technical field [0001] The invention belongs to the technical field of cold meat quality detection, and in particular relates to a method for non-destructive detection of cold meat quality based on hyperspectral imaging technology. Background technique [0002] For a long time, cold fresh meat has occupied an important position in the dietary consumption structure of Chinese residents because it contains nutrients such as fat, protein, and vitamins required by the human body. Therefore, the quality and safety of chilled meat is a major issue related to the national economy and people's livelihood, and a good quality inspection of chilled meat is of great significance for ensuring the safety of residents' meat. However, the current quality inspection of chilled meat mainly stays at the sensory evaluation and physical and chemical analysis stages, and the results of sensory evaluation are highly subjective and easily interfered by factors such as personal experience, gender, mental...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a non-destructive detection method for chilled meat quality based on hyperspectral imaging tec...

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