基于光谱技术的肉类新鲜度无损检测模型构建

中图分类号：TS251.55 文献标志码：A 文章编号：1674-0270（2025）35-0141-03

Construction of a Non-destructive Detection Model for Meat Freshness Based on Spectral Techniques

ZUO Guoqiang1， GAO Yang1，LU Lihua ² （1. Inner Mongolia Institute of Food Quality Safety Inspection and Testing Sciences， Hohhot O1o07O， China; 2. Inner Mongolia Autonomous Region Product Quality Inspection and Research Institute， Hohhot Oloo70， China）

Abstract： Meat freshness is an important indicator for evaluating the quality and safety of meat products and is directly related to consumer health and the efectiveness of market supervision. Traditional freshness evaluation methods mainly rely on physicochemical analysis and sensory assessment， which are often characterized by sample destruction，long detection cycles，and strong subjectivity. Non-destructive detection methods based on spectral techniques can obtain the optical response information of meat at diferent wavelengths，enabling rapid reflection of changes in its internal physicochemical properties and providing an objective basis for freshness identification.

Key Words： spectral techniques; meat freshness; non-destructive detection; feature extraction; prediction model

新鲜度是反映肉类储藏状态和可食用性的关键指标，在生产流通与市场监管环节具有重要意义。（剩余3870字）