A Review of Application of Hyperspectral Imaging Technology in Quality Detection of Red Meat
CUI Yingying1,2, YANG Mingduo1,2,*, FANG Weijia1, MENG Ning1, MIAO Rongxin1, PENG Zining1
1.School of Tourism and Cuisine, Harbin University of Commerce, Harbin 150076, China; 2.Post-Doctoral Research Base, Center for Chinese Fast Food Research and Development, Harbin University of Commerce, Harbin 150076, China
Abstract：Hyperspectral imaging is a nondestructive testing technology that integrates spectroscopy and computer vision technology. This technology enables us to quickly, comprehensively and nondestructively obtain both internal and external information of meat products, and it has been widely used in the detection of red meat products. Beginning with a brief description of the principle of hyperspectral imaging, this paper presents a detailed review of the application of high spectral imaging technology in detecting the quality of red meat products. The existing problems and future prospects of this technology are summarized in order to provide valuable information for research on nondestructive testing of red meat.
崔莹莹，杨铭铎，方伟佳，孟 宁，苗榕芯，彭子宁. 高光谱成像技术在红肉食用品质检测中的应用研究进展[J]. 肉类研究, 2019, 33(6): 70-76.
CUI Yingying, YANG Mingduo, FANG Weijia, MENG Ning, MIAO Rongxin, PENG Zining. A Review of Application of Hyperspectral Imaging Technology in Quality Detection of Red Meat. Meat Research, 2019, 33(6): 70-76.
2019, Vol. 33 
