NON-DESTRUCTIVE TESTING OF THE FRESHNESS OF MEAT BY USING NEAR-INFRARED REFLECTANCE SPECTROSCOPY
Bo Cai, Huacai Chen
Abstract:
The value of PH and conductivity of meat were studied as two indicators of freshness, the relationship between PH and conductivity with freshness were obtained by adopting least squares fitting algorithm, and both these indicators can well characterize the relationship of freshness in the permissible error range. The models to predict the value of PH and conductivity based on near-infrared reflectance spectroscopy were established. The correlation coefficients R2 were 83.43% and 84.79%, RMSECV were 0.215 and 0.0703 for PH and conductivity of calibration model, respectively. Test the external prediction sample set by the optimization models, the prediction mean square error (RMSEP) were 0.271 and 0.0768, the regression coefficient of predicted value and actual value were 87.28% and 86.7% for these two indicators. Combine the relation formulas and the prediction values we can indicate the freshness of meat quickly and non -invasively.
