Rapid Identification of Meat of Different Animal Origins Based on Near Infrared Spectroscopy

doi:10.7506/spkx1002-6630-201406033

FOOD SCIENCE ›› 2014, Vol. 35 ›› Issue (6): 156-158.doi: 10.7506/spkx1002-6630-201406033

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Rapid Identification of Meat of Different Animal Origins Based on Near Infrared Spectroscopy

MENG Yi1, ZHANG Yu-hua1,2,*, WANG Jia-min1,2, BI Ran1,2, WANG Guo-li1,2

1. Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products, Shandong Institute of Commerce and
Technology, Jinan 250103, China; 2. National Engineering Research Center for Agricultural Products Logistics,
Jinan 250103, China

Received:2013-06-03 Revised:2014-02-02 Online:2014-03-25 Published:2014-04-04
Contact: ZHANG Yu-hua E-mail:z11f@163.com

Abstract

Abstract:

A qualitative identification model for pork, beef and mutton was established by Fourier transform near-infrared
spectroscopy (NIR). The raw data were compressed to 10 principal components using principal component analysis. The
spectral data were preprocessed by additional scattering correction combined with Savitzky-Golayfilter method in the range
of 9 881.46–4 119.20 cm-1. The model was established using discriminant analysis. Identification accuracy rate of the model
for training set was 100%. Identification accuracy rates of pork, beef and mutton for prediction set were 99.28%, 97.42% and
100%, respectively. These results showed that pork, beef and mutton could be rapidly and non-destructively identified by
near-infrared spectroscopy combined with pattern recognition method.

Key words: near-infrared spectroscopy, pattern recognition method, identification of meat

CLC Number:

TS207.3

MENG Yi1, ZHANG Yu-hua1,2,*, WANG Jia-min1,2, BI Ran1,2, WANG Guo-li1,2. Rapid Identification of Meat of Different Animal Origins Based on Near Infrared Spectroscopy[J]. FOOD SCIENCE, 2014, 35(6): 156-158.

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Rapid Identification of Meat of Different Animal Origins Based on Near Infrared Spectroscopy

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