http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113567359-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02P90-30 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G06F18-2134 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N21-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G06F30-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N21-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G06V10-77 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G06K9-62 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G06V10-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G06F30-20 |
| filingDate | 2021-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113567359-B |
| titleOfInvention | Identification method of original cut meat and its high imitation meat based on the gradient characteristics of component linear array |
| abstract | The invention relates to the technical field of meat adulteration identification, in particular to a method for identifying original cut meat and its high imitation meat based on linear gradient characteristics of components. The present invention utilizes the sensitivity of visible/near-infrared spectral signals to changes in meat components, and the advantage that spectral scanning technology can continuously obtain optical signals of samples in the spatial dimension, so as to characterize the variation law of the internal characteristic components of the meat from the spatial dimension, and Further, based on the spectral differences of the components in the region of interest in the hyperspectral image, combined with the derivation to characterize the change rate of the characteristic components, an identification model was constructed, which can be based on the natural gradual change of the original cut meat and the artificially reconstituted high imitation meat. The difference of characteristics can be effectively distinguished to realize the identification of the original cut meat and its high imitation meat. |
| priorityDate | 2021-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID457586576 |
Total number of triples: 18.