Abstract：In this study, computer vision technology and gas chromatography-mass spectrometry were used to detect the fat to lean meat ratio of raw pork and the volatile flavor compounds of pickled sauced meat with low and high proportions of fat meat, respectively. Computer vision technology could rapidly and non-destructively determine the fat to lean meat in raw pork. A total of 18 esters (23.05%) and 14 aldehydes (10.03%) were detected in the high-fat sample, and 12 esters (16.46%) and 10 aldehydes (8.64%) in the low-fat sample. The high-fat sample contained more types and high relative contents of major volatile compounds and had stronger and more complicated aroma.
杨 凯，李迎楠，李 享，贾晓云，付浩华，孙 琦，成晓瑜. 基于计算机视觉技术分析猪肉对清酱肉挥发性风味成分的影响[J]. 肉类研究, 2018, 32(4): 39-43.
YANG Kai, LI Yingnan, LI Xiang, JIA Xiaoyun, FU Haohua, SUN Qi, CHENG Xiaoyu. Analysis of Fat Proportion in Raw by Computer Vision Technology and Its Effect on Volatile Flavor Components of Pickled Sauced Meat. Meat Research, 2018, 32(4): 39-43.
2018, Vol. 32 
