挤压肉干是传统肉干的升级品，纤维取向度是衡量其品质的重要指标之一。用数码相机采集挤压肉干样品激光传输反射图像，编制Matlab程序对图像进行定量分析，考察图像获取参数（曝光时间、光源入射角）、样品参数（取向方向、机筒温度）对肌纤维取向度分析结果的影响。结果表明：按样品取向方向，当相机曝光时间1/400 s、光源入射角度45°时，采集得到的图像分析B值能够稳定表征挤压猪肉干纤维取向度；初步探究表明挤压机机筒温度对挤压肉干的纤维取向度有影响，所建立的激光传播评价方法可以区分挤压肉干的纤维取向。

Extruded dried meat is an updated product for traditional meat jerky. Fiber orientation is an important indicator of the quality of extruded dried meat. In this study, we developed a nondestructive photon propagation-based method to quantify fiber orientation in extruded dried meat. Laser transmission reflection images of samples were recorded using a digital camera for quantitative analysis using self-compiled computer program with Matlab software. The effects of image acquisition parameters such as exposure time and light incident angle, and sample parameters including orientation direction and barrel temperature on the degree of fiber orientation were investigated. The results showed the optimal exposure time and light incident angle that provided an ideal B value for the degree of fiber orientation were determined as 1/400 s and 45°, respectively. Barrel temperature affected the degree of fiber orientation, and the established method could be used to identify fiber orientation in extruded meat.