Food and Fermentation Industries >

2021 , Vol. 47 >Issue 11: 227 - 235

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025489

Study of meat identification based on terahertz spectroscopy

  • YANG Shaozhuang ,
  • LI Can ,
  • LI Chen ,
  • WANG Zhiqi ,
  • HUANG Luelue
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  • 1(BGI Life Science Research Institution,Shenzhen 518083,China)
    2(Shenzhen Institute of Terahertz Technology and Innovation,Shenzhen 518102,China)
    3(Medcaptain Medical Technology Co.,Ltd,Shenzhen 518055,China)
    4(School of Applied Chemistry and Biological Technology,Shenzhen Polytechnic,Shenzhen 518055,China)

Received date: 2020-08-26

  Revised date: 2020-11-29

  Online published: 2021-07-16

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Abstract

In this study, terahertz time-domain spectroscopy was used to analyze the spectrum of different kinds of samples, including fresh tissues (fat, skin and lean meat) and freeze-dried meats (different varieties: fish, chicken, beef; different brands: Pin-de-xian pig, Mao-feng pig, Yi-hao-tu pig), so as to identify different biological tissues. The results showed that: (1) fresh tissues with large differences in water content can be quickly discriminated directly by the strength of the terahertz time-domain and frequency-domain signal; (2) different meats with similar water content can be freeze-dried to remove moisture, and be effectively distinguished by analyzing qualitatively multi-dimensional spectral parameters such as absorption coefficient, refractive index, imaginary part of dielectric constant, and dielectric loss tangent value at 0.6-1.4 THz, combined with principal component analysis and support vector machine(PCA-SVM for short) methods. The results demonstrated that the feasibility of terahertz spectroscopy in the identification of different tissues, different varieties and different brands of meat, which provides the theoretical foundation and experiment basis for the practical application scenarios such as the fight against meat adulteration.

Key words： meat identification; terahertz spectroscopy; PCA-SVM; spectral analysis; absorption coefficient; refractive index

Cite this article

YANG Shaozhuang , LI Can , LI Chen , WANG Zhiqi , HUANG Luelue . Study of meat identification based on terahertz spectroscopy[J]. Food and Fermentation Industries, 2021 , 47(11) : 227 -235 . DOI: 10.13995/j.cnki.11-1802/ts.025489

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