首页> 外文OA文献 >Use of hyperspectral imaging technologies for prediction of beef meat quality
【2h】

Use of hyperspectral imaging technologies for prediction of beef meat quality

机译:利用高光谱成像技术预测牛肉的质量

代理获取
本网站仅为用户提供外文OA文献查询和代理获取服务,本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文,但由于OA文献来源多样且变更频繁,仍可能出现获取不到、文献不完整或与标题不符等情况,如果获取不到我们将提供退款服务。请知悉。

摘要

As an emerging technology, hyperspectral imaging (HSI) providesa unique non-destructive way of analysing food quality. In the current application HSI is applied to meat quality analysis, based on an image cube captured at different wavelengths, which usually covers from visible (VIS) to near infrared (NIR) bands. Many researchers have found that there is a relationship between eating quality of beef and corresponding sensory properties such as tenderness and flavour. The tenderness can be assessed by measuring the slice shear force (SSF) and the ultimate pH value is an important shelf-life and colour parameter. In this project, HSI has been employed to predict the SSF measurement and pH value of captured beef samples at 7 days and 14 days post mortem and the results are compared with the existing NIR reflectance spectroscopy. Principal component analysis (PCA) is employed for feature extraction and selection with support vector machine (SVM) used for the prediction.>600 beef M. longissimusthoracissamples at 48 hours post mortemhave been scanned in three abattoirs (200 per abattoir over two consecutive days), using both hyperspectral imaging system and NIR reflectance spectroscopy. SSF and pH measures of steaks were collected by QMS. Preliminary results show that both HSI and NIR predict pH value more successfully than SSF. For SSF prediction, HSI (visible bands only)shows great potential as it yields higher coefficient of determination R2 than NIR. For the pH value prediction, the coefficient of determination (R2 ) of HSI is also higher than that of NIR. This indicates that HSI techniques can be more favourablethan NIR reflectance spectroscopy for accurate prediction of beef SSF and ultimate pH.
机译:作为一种新兴技术,高光谱成像(HSI)提供了一种独特的无损分析食品质量的方法。在当前的应用中,基于在不同波长下捕获的图像立方体,将HSI应用于肉类质量分析,通常覆盖可见(VIS)到近红外(NIR)波段。许多研究人员发现,牛肉的进食质量与相应的感官特性(如嫩度和风味)之间存在关联。可以通过测量切片剪切力(SSF)来评估嫩度,最终的pH值是重要的保质期和颜色参数。在该项目中,使用HSI来预测在宰后7天和14天捕获的牛肉样品的SSF测量和pH值,并将结果与​​现有的NIR反射光谱法进行比较。使用主成分分析(PCA)进行特征提取和选择,并使用支持向量机(SVM)进行预测。在三个屠宰场中,对尸体在48小时后进行的600多个长牛分枝杆菌样品进行了扫描(连续两天每个屠场200个) ,同时使用高光谱成像系统和NIR反射光谱。通过QMS收集牛排的SSF和pH值。初步结果表明,HSI和NIR都比SSF更成功地预测pH值。对于SSF预测,HSI(仅可见带)显示出很大的潜力,因为它产生的测定系数R2比NIR高。对于pH值预测,HSI的确定系数(R2)也高于NIR。这表明,HSI技术比NIR反射光谱法更有利于准确预测牛肉的SSF和最终pH。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号