CAJ | 학술논문

通过对实时图像捕捉装置的设计，将牛肉图像信息与挥发性盐基氮（total volatile basic nitrogen，TVB-N）值相关度进行拟合，构建牛肉新鲜度与颜色色度值之间的关系模型。图像实时捕捉装置由电荷耦合元件摄像机、镜头、发光二极管漫反射光源和暗箱组成，运用基于C++语言编写的软件程序对获得的图像进行颜色特征信息的提取，运用SPSS软件将颜色特征信息与TVB-N值进行逐步回归分析，获取了颜色特征信息与TVB-N值之间关系的模型，TVB-N含量/（mg/100?g）=103.2059－100.3004aveS－0.2832 varB，参照拟合方程及GB 2707—2005《鲜（冻）畜肉卫生标准》，实现对牛肉新鲜度的快速检测。
통과대실시도상포착장치적설계，장우육도상신식여휘발성염기담（total volatile basic nitrogen，TVB-N）치상관도진행의합，구건우육신선도여안색색도치지간적관계모형。도상실시포착장치유전하우합원건섭상궤、경두、발광이겁관만반사광원화암상조성，운용기우C++어언편사적연건정서대획득적도상진행안색특정신식적제취，운용SPSS연건장안색특정신식여TVB-N치진행축보회귀분석，획취료안색특정신식여TVB-N치지간관계적모형，TVB-N함량/（mg/100?g）=103.2059－100.3004aveS－0.2832 varB，삼조의합방정급GB 2707—2005《선（동）축육위생표준》，실현대우육신선도적쾌속검측。
We conducted this study to establish a predictive model of beef freshness as a function of color features. Images of beef striploin from Luxi yellow cattle were acquired using a real-time image capture apparatus made up of charge-coupled device (CCD) camera, lens, light emitting diode (LED) and camera obscura. Color features were extracted from the images using a software design using the C++ programming language and the relationship with total volatile basic nitrogen (TVB-N) values was fitted as follows: TVB-N (mg/100 g) = 103.205 9? 100.300 4 aveS? 0.283 2 varB by stepwise regression analysis using SPSS software. The fitted model enabled rapid detection of beef freshness according to the Chinese National Standard GB 2707—2005 (Hygienic Standard for Fresh(Frozen) Meat of Livestock).