文档介绍：The Intellectual Detection and Classification
Based on work for Freshness of Pork
Guo peiyuan Chen tianhua,Xu guannan,Liu xing
College puter and Information Engineering College puter and Information Engineering
Beijing Technology and Business University Beijing Technology and Business University
Beijing 100037 Beijing 100037
ggppyy@ ggbbgg2009@
Abstract: In this paper, CCD photoelectric detection quality of meat and destroyed the nutritional value of meat.
techniques that can be characterized by a number of The corruption of the meat is usually microbial contamination
characteristics of fresh pork in the amount of testing, using from outside, starting from the surface of the meat to the deep
digital image processing techniques to detect the spread along the connective tissue. Collagenase secreted by
characteristics of the amount of processing, the final study of biological make collagen of connective tissue hydrolyze into
using work technology micro-parameters of mucus, while producing gas, finally break down into amino
non-coherent multi-data fusion detection methods, in order to acids, water, carbon dioxide and ammonia, forming a
achieve the freshness of the meat inspection classification foul-smelling odor. Meat spoilage process is shown in
identification. Figure 1.
Key words: plaque area; digital image processing; neural
network; f