Method for identifying raw meat and high-quality fake meat based on gradual linear array change of component

Patent metadata

Field	Value
Publication number	US-11940435-B2
Application number	US-202117606053-A
Country	US
Kind code	B2
Filing date	Aug 24, 2021
Priority date	Aug 10, 2021
Publication date	Mar 26, 2024
Grant date	Mar 26, 2024

Abstract

The present invention relates to the technical field of identification on adulterated meat, and in particular, to a method for identifying raw meat and high-quality fake meat based on a gradual linear array change of a component. The present invention spatially characterizes changing rules of featured components in the meat with the utilization of sensitivities of the visible/near-infrared spectral signals to changes of the components in the meat and the advantage that spectral scanning can acquire optical signals of the samples spatially and consecutively, further constructs the identification model according to differences in components and spectra of a region of interest in the hyperspectral image by taking a derivative for characterizing rates of change of the featured components.

First claim

What is claimed is:

1. A method for identifying raw meat and high-quality fake meat based on a gradual linear array change of a component, specifically comprising the following steps:
step 1: construction of an identification model based on a gradual linear array change of a sectional component, which comprises the following substeps:
S1: cutting meat longitudinally or transversely to obtain a longitudinal or transverse section of the meat, the meat comprising raw meat and high-quality fake meat; and specifically providing b raw meat samples and c high-quality fake meat samples, and randomly separating the samples into a calibration set and a prediction set according to a ratio of d:1, b, c and d each are a positive integer;
S2: imaging, by using a visible or/and near-infrared hyperspectral imaging system, the section of the meat processed in S1 to obtain an M*N*W three-dimensional hyperspectral image, wherein M and N each represent a number of rows and a number of columns for image pixels at a single wavelength, and W represents a number of wavelengths of the hyperspectral image;
S3: performing independent component analysis on the 3D hyperspectral image obtained in S2 and corresponding to the section of the meat to obtain first n independent component images, IC- 1 , IC- 2 , ..., IC-(n- 1 ) and IC-n, corresponding to the hyperspectral image for the section of the meat, wherein n is a positive integer smaller than or equal to the W;
S4: defining, with a central position of an independent component image IC-i (i∈[ 1 , n]) obtained in S3 as a center O-i having a coordinate of (Int(M/ 2 ), Int(N/ 2 )), a circular region having a radius of r pixels as a feature extraction region R-i; defining, in the feature extraction region R-i, a polar coordinate system with the O-i as a polar point, a horizontal ray as a polar axis Ox, a pixel as a unit length and a counterclockwise direction as a positive direction, and determining, with the polar coordinate system on the independent component image IC-i, q feature extraction segment endpoints Q-i-j having a coordinate of (r, 360*(j- 1 )/q), wherein j∈[ 1 , q]; Int(M/ 2 ) represents rounding on M/ 2 , and Int(N/ 2 ) represents rounding on N/ 2 ; q is an integer greater than 1; and r is a positive integer not greater than min(Int(M/ 2 ), Int(N/ 2 ));
S5: respectively connecting, with the polar point O-i in the independent component image IC-i in S4 as a start point, the feature extraction segment endpoints Q-i-j by using a line having a width of one pixel to obtain q feature extraction segments OQ-i-j in the independent component image IC-i;
S6: respectively converting an image covered by the q feature extraction segments OQ-i-j in the independent component image IC-i in S5 into a row vector AOQ-i-j; and taking a derivative of the row vector by viewing a pixel intensity in the row vector AOQ-i-j as a function varying with a pixel point to obtain a first-order derivative vector AOQ′-i-j and a second-order derivative vector AOQ″-i-j corresponding to the AOQ-i-j;
S7: counting a gradual linear array change B-i corresponding to the independent component image IC-i with a value a as a determination threshold, wherein B-i is a number of elements each having an absolute value greater than or equal to the threshold a in the q derivative vectors AOQ′-i-j corresponding to the independent component image IC-i and AOQ″-i-j=0, namely, |AOQ′-i-j ≥a and AOQ″-i-j=0 are met at the same time; and
the determination threshold a=|AOQ′-i-j| max *η, 0<η<1, and |AOQ′-i-j| max is a maximum value in absolute values of elements in the first-order derivative vectors AOQ′-i-j of the q feature extraction segments corresponding to the independent component image IC-i;
S8: establishing a 1*n matrix C for storing gradual linear array changes B-i (i∈[1, n]) corresponding to the n independent component images, wherein a gradual linear array change B-i corresponding to an ith independent component image is stored in C( 1 , i) for construction of the identification model; and a gradual linear array change dataset corresponding to a calibration set in the n independent component images is labeled as C_cal and a gradual linear array change dataset corresponding to a prediction set is labeled as C_pre; and
S9: onstructing the identification model: constructing, with a reference value 1 as raw meat and a reference value 0 as high-quality fake meat, a reference value dataset Y_cal corresponding to the calibration set and a reference value dataset Y_pre corresponding to the prediction set; constructing the identification model for the raw meat and the high-quality fake meat in combination with the feature dataset C_cal of the calibration set and the feature dataset C_pre of the prediction set in S8; and taking a correct identification rate R of the prediction set as an indicator for measuring performance of the identification model, and labeling a corresponding identification model as Yin response to R≥60%, wherein Y=F(n,a)(X) , X is gradual linear array change datasets corresponding to all independent component images of each sample, n is a positive integer smaller than or equal to W, and a is the determination threshold; and
step 2: identification of a meat sample to be tested, which comprises the following sub steps:
S1: acquiring a hyperspectral image corresponding to the meat sample to be tested, and extracting, according to substeps S1 to S8 in step 1, a gradual linear array change dataset C_uk corresponding to the meat sample to be tested; and
S2: substituting the C_uk into the identification model Y=F(n,a)(X) in S9 of step 1 to calculate a reference value corresponding to the sample to be tested, wherein when the reference value predicted by the model is 1, the sample to be tested is the raw meat; and when the reference value predicted by the model is 0, the sample to be tested is the high-quality fake meat, thereby implementing the identification on the meat sample to be tested.

2. The method for identifying the raw meat and the high-quality fake meat based on the gradual linear array change of the component according to claim 1 , wherein the calibration set in S1 comprises Int[b*d/(d+1)] raw meat samples and Int[c*d/(d+1)] high-quality fake meat samples in total; and the prediction set comprises b-Int[b*d/(d+1)] raw meat samples and c-Int[c*d/(d+1)] high-quality fake meat samples in total, wherein Int[b*d/(d+1)] and Int[c*d/(d+1)] each represent rounding on b*d/(d+1) and c*d/(d+1).

3. The method for identifying the raw meat and the high-quality fake meat based on the gradual linear array change of the component according to claim 1 , wherein b and c in S1 each are a positive integer greater than 30; and d ranges from 1 to 5.

4. The method for identifying the raw meat and the high-quality fake meat based on the gradual linear array change of the component according to claim 1 , wherein an optimization range for the number n of independent component images in S3 and a step size Δn thereof are determined by setting a maximum value for the number n of independent component images as n max =Int(W*p), p∈[0.5%, 20%], and Int(W*p) representing rounding on W*p; setting a minimum value for the number n of independent component images as n min =1, such that the optimization range of the n is n min -n max ; and labeling the step size Δn as f, f is a positive integer.

5. The method for identifying the raw meat and the high-quality fake meat based on the gradual linear array change of the component according to claim 4 , wherein the step size Δn in S3 is 1.

6. The method for identifying the raw meat and the high-quality fake meat based on the gradual linear array change of the component according to claim 1 , wherein an optimization range for the determination threshold a in S7 and a step size Δa thereof are de

Assignees

• Univ Jiangsu

Inventors

• Shi Jiyong
• Zou Xiaobo
• Wang Yueying
• Huang Xiaowei
• Li Zhihua
• Zhang Xinai
• Zhang Di

Classifications

• G01N33/12 Primary

  Meat; Fish · CPC title

• G06T7/0006

  using a design-rule based approach · CPC title

• G01J3/2823

  Imaging spectrometer · CPC title

• G01N2001/2893

  Preparing calibration standards · CPC title

• G01N21/359

  using near infrared light · CPC title