基于支持向量机的牛肉嫩度等级评价模型研究-食品安全质量检测学报.PDF

3 6 Vol. 3 No. 6 2012 12 Journal of Food Safety and Quality Dec. , 2012 * 田潇瑜, 徐 杨 , 彭彦昆, 马世榜, 唐 鸣, 牛力钊 (, 100083) 摘 要: 目的 VIS/NIR 方法 , 58 , 400~1700 nm , , (SVM)结果 SVM , SVM, 95%, 83.3%结论 SVM , , 关键词: ; ; ; Research on support vector machine evaluation model of beef tenderness * TIAN Xiao-Yu, XU Yang , PENG Yan-Kun, MA Shi-Bang, TANG Ming, NIU Li-Zhao (College of Engineering, China Agricultural University, Beijing 100083, China) ABSTRACT: Objective To establish a support vector machine evaluation model of beef tenderness using VIS/NIR reflectance spectroscopy. Method A total of 58 strip loins samples were collected from longissimus of beef. The reflectance spectra range of 400~1700 nm were extrcted from fresh cut of beef, and then War- ner-Bratzlar shear force (WBSF) values were measured. Evaluation model of beef tenderness was established using support vector machine (SVM) model. Results Application of SVM model showed good result for beef tenderness grade evaluation. Especially, using principal component analysis (PCA) after dimension reduc- tion pretreatment, combined with radial basis function (RBF) of SVM, the accuracy researched 95% in training set, and 83.3% in calibration set. Conclusion The SVM model with PCA pretreatment demonstrated great