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首页> 外文期刊>International Journal of Intelligent Enterprise >Beef and horse meat discrimination and storage time classification using a portable device based on DSP and PCA method
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Beef and horse meat discrimination and storage time classification using a portable device based on DSP and PCA method

机译：使用基于DSP和PCA方法的便携式设备的牛肉和马肉歧视和存储时间分类

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摘要

Food authenticity is an issue of major concern. The adulteration of meat products with horse meat drew attention to the development of robust techniques for meat species classification. This work presents an instrument and a method to discriminate among horse and beef meat and to classify their degree of spoilage based on meat colour. The proposed device employs charge-coupled device (CCD) imaging techniques, digital image processing, digital signal processor (DSP), processing techniques and liquid crystal display (LCD) screen. Samples were placed under cold storage at 4°C for two weeks. Two colour models are used to define beef and horse meat: red, green, and blue (RGB) and hue, saturation and intensity (HSI). Principal component analysis (PCA) was employed to optimise the data matrix. Results show that the device was able to distinguish between beef and horse meat and to classify them according to the number of days spent in cold storage.
机译：食品真实性是一个主要问题的问题。 马肉肉类产品的掺假提请注意肉类分类稳健技术的发展。 这项工作提供了一种仪器和一种歧视马和牛肉的方法，并根据肉颜色对其腐败程度进行分类。 所提出的装置采用电荷耦合器件（CCD）成像技术，数字图像处理，数字信号处理器（DSP），处理技术和液晶显示器（LCD）屏幕。 将样品在冷储存下在4℃下置于4℃下两周。 两种颜色模型用于定义牛肉和马肉：红色，绿色和蓝色（RGB）和色调，饱和度和强度（HSI）。 使用主成分分析（PCA）来优化数据矩阵。 结果表明，该设备能够区分牛肉和马肉，并根据冷藏中花费的天数对其进行分类。

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