Identification method for cold fresh beef and unfrozen beef based on ultrasonic imaging technology

Abstract

The invention belongs to the technical field of quality detection of meat products and in particular relates to an identification method for cold fresh beef and unfrozen beef based on an ultrasonic imaging technology. The identification method for the cold fresh beef and the unfrozen beef specifically comprises the following steps: preparing beef samples and encoding; carrying out ultrasonic reflection image acquisition on the beef samples by applying an ultrasonic imaging technology; extracting textural feature values of beef ultrasonic reflection images; carrying out dimension reduction treatment on data by utilizing main component analysis; establishing a rapid identification model of the imported cold fresh beef and the unfrozen beef by adopting a stoichiometry method; carrying out ultrasonic reflection image acquisition on unknown beef samples to be detected, and identifying classes of the unknown beef samples to be detected by utilizing the established identification model. According to the identification method provided by the invention, the samples do not need to be pre-treated so that the detection cost is low and the environment is not polluted; the identification methodis simple to operate and accurate in result. When the cold fresh beef and the unfrozen beef are identified, identification of a training set and a testing test reaches 100 percent when the number of the principal components is 5; rapid identification can be realized.

Description

technical field [0001] The invention belongs to the technical field of meat product quality detection, and in particular relates to a method for identifying chilled fresh beef and thawed beef based on ultrasonic imaging technology. Background technique [0002] Beef is a meat product with high nutritional value. It has the characteristics of high protein, low fat and low cholesterol, and is very popular among consumers. The two main preservation methods of beef are cold preservation and frozen preservation. Due to the growth of ice crystals in frozen preserved beef, the cells and tissue structure are mechanically squeezed and destroyed, a large amount of protein is denatured, and the colloidal properties of the meat are destroyed; during the thawing process, a large amount of juice in the meat is lost, resulting in meat Food quality has declined. The cold fresh beef is always under the control of the cold chain from processing to sales, the activity of enzymes and the grow...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the defects in the prior art, such as: the enzymatic method requires tedious chemical treatment that will destroy the sample, and has limitations; the DNA method is complicated to operate and easily affected; the biological imaging method also has limitations; sensory evaluation The method is limited by the training quality of inspectors and is highly subjective. The present invention provides a method for identifying chilled fresh beef and thawed beef based on ultrasonic imaging technology.

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