A method based on hyperspectral image processing to improve the accuracy of authenticity identification of meat sources

Abstract

The invention discloses a method for improving the correct rate of authenticity identification of meat sources based on hyperspectral image processing. The background mask image is constructed based on the band ratio image, and then the second principal component image of the hyperspectral image is extracted by principal component analysis method, and the background of the second principal component image is segmented, and then the fat mask image is constructed to realize the detection of the background in the hyperspectral image. and fat removal; then extract the spectral characteristics of the target object, and use the principal component analysis method to reduce the dimensionality of the spectral characteristics, and input the model for training and detection, which can improve the accuracy of the identification of the authenticity of the meat source. The invention uses hyperspectral image processing technology to remove the background and intermuscular fat, and improves the correct rate of identifying the authenticity of the meat source.

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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