The Preliminary Study for Testing Freshness of Meat by Using Near-Infrared Reflectance Spectroscopy
HOU Rui-feng1, HUANG Lan1*, WANG Zhong-yi1,DING Hai-shu2, XU Zhi-long1
1. College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China 2. Department of Biomedical Engineering, Tsinghua University, Beijing 100084, China
Abstract：The value of the volatile basic nitrogen of meat is an important index to determine the freshness of meat. It is difficult to meet the demand of fast and non-destructive measurement by means of classical semimicro-quantitative nitrogent method. A model to predict the value of the volatile basic nitrogen based on near-infrared reflectance spectroscopy was established. Cluster analysis methods were applied to deal with the data of NIRS. If the content of TVB-N is more than 11.6 mg·(100 g)-1, the back pork may be rotten. The result shows that using NIRS could indicate the freshness of meat quickly and non-invasively.
侯瑞锋1,黄岚1*,王忠义1 ,丁海曙2,徐志龙1 . 用近红外漫反射光谱检测肉品新鲜度的初步研究[J]. 光谱学与光谱分析, 2006, 26(12): 2193-2196.
HOU Rui-feng1, HUANG Lan1*, WANG Zhong-yi1,DING Hai-shu2, XU Zhi-long1 . The Preliminary Study for Testing Freshness of Meat by Using Near-Infrared Reflectance Spectroscopy. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2006, 26(12): 2193-2196.
