Method for improving meat source authenticity identification accuracy based on hyperspectral image processing

Abstract

The invention discloses a method for improving meat source authenticity identification accuracy based on hyperspectral image processing. The method includes: constructing a background mask image basedon the waveband ratio image, then extracting a second principal component image of the hyperspectral image by using a principal component analysis method, performing background segmentation on the second principal component image, and further constructing a fat mask image to realize elimination of the background and fat in the hyperspectral image; and then extracting the spectral characteristicsof the target object, performing dimension reduction of the spectral characteristics by using a principal component analysis method, and inputting the result into the model for training detection so that the accuracy of meat source authenticity identification can be enhanced. According to the invention, the hyperspectral image processing technology is utilized to eliminate background and intermuscular fat, and the accuracy of true and false identification of the meat source is improved.

Description

technical field [0001] The present invention relates to a hyperspectral image processing-based method for improving the accuracy of authenticity identification of meat sources, in particular to a method for removing intermuscular fat based on hyperspectral image processing technology to improve the accuracy of identification of meat origins. Background technique [0002] Meat is one of the most important food sources in the human diet and has rich nutritional value. Due to differences in religious beliefs, lifestyles and economic values, the authenticity of different types of meat is gaining more and more attention. Under the dual effects of demand-driven and economic-driven, it is particularly important to identify the authenticity of meat sources. Spectral detection technology has been widely used to identify the authenticity of meat by analyzing the combined frequency and double frequency information of the hydrogen-containing group vibrations of different types of meat....

AI Technical Summary

Problems solved by technology

[0004] Intermuscular fat (IMF), as a kind of fat deposited between muscles, has rarely been reported in detail in the existing literature. During sample preparation, only obvious marginal fat and connective tissue are removed, and the existence of intermuscular fat is often ignored. It has a certain impact on the accuracy of authenticity identification of meat sources

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