| 肉类品质无损检测技术研究现状与发展趋势 |
| |
| 引用本文： | 张玉华,孟一.肉类品质无损检测技术研究现状与发展趋势[J].食品工业科技,2012,33(12):392-395,400. |
| |
| 作者姓名： | 张玉华 孟一 |
| |
| 作者单位： | 1. 山东商业职业技术学院,山东省农产品贮运保鲜技术重点实验室,山东济南250103
2. 国家农产品现代物流工程技术研究中心,山东济南,250103 |
| |
| 基金项目： | 国家“863”计划项目(2011AA100702);山东省科技发展计划(2012GNC11009);济南市高校院所自主创新计划(201202060) |
| |
| 摘 要： | 介绍了近年来国内外肉类品质无损检测技术,主要包括近红外光谱技术、计算机视觉技术和电子鼻技术,可实现对肉品水分、蛋白质、脂肪、pH、新鲜度、剪切力等多个指标的检测。但单一技术无法实现肉品品质的综合评价,多源感知信息融合技术和高光谱图像技术将多种信息融合,可以更好地反映肉品的综合性状,在肉品内外部品质检测方面具有独特的优势,是肉品品质检测的发展趋势。
|
| 关 键 词： | 肉类 无损检测技术 品质检测 |
Research and progress of non-destructive testing technology of meat quality |
| |
| ZHANG Yu-hua,MENG Yi.Research and progress of non-destructive testing technology of meat quality[J].Science and Technology of Food Industry,2012,33(12):392-395,400. |
| |
| Authors: | ZHANG Yu-hua MENG Yi |
| |
| Affiliation: | 1. Shandong Institute of Commerce and Technology Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products,Jinan 250103,China;2. National Engineering Research Center for Agricultural Products Logistics,Jinan 250103,China) |
| |
| Abstract: | Non-destructive testing technology of meat quality internationally in recent years was described,including near-infrared spectroscopy,computer vision technology and electronic nose technology.The contents of moisture,protein,fat,pH,freshness,shear force and other indicators of meat could be detected.However,comprehensive evaluation of meat quality could not be achieved by a single technology.Multi-sensor information fusion technology and high-spectral image technology could integrate multiple information,which might reflect the overall characteristics of meat better,and had a unique advantage in internal and external quality of meat inspection.So this was the trend of meat quality inspection. |
| |
| Keywords: | meat non-destructive testing technology quality inspection |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
