1、 第9期 文 星等：基于穩態空間分辨光譜的豬肉新鮮度檢測方法 339 Transactions of the CSAE, 2007, 23(5: 15. (in Chinese with English abstract 10 徐志龍農產品生物組織的光學參數檢測研究D北京： 中國農業大學，2006 Xu Zhilong. Investigation of Measurement Methods for Determining the Optical Properties in Agricultural Products TissueD. Beijing: China Agricultural

2、University, 2006. (in Chinese with English abstract 11 劉志存，王忠義，黃嵐，等用穩態空間分辨光譜技術檢 測農產品光學參數的研究及應用J 農業工程學報， 2008， 24(9：115120 Liu Zhicun, Wang Zhongyi, Huang Lan, et al. Measurement of the optical properties in agricultural products by using steady spatially resolved spectroscopy and applicationsJ. Tran

3、sactions of the CSAE, 2008, 24(9: 115 120. (in Chinese with English abstract 12 Susumu S, Sumio T, Takeo O, et al. A tissue oxygenation monitor using NIR Spatially resolved spectroscopyJ. Proc SPIE. 1999, 3597: 582592. 13 沈杭城，潘建根，馮華君，等多通道快速光譜儀的波長 定標J光學儀器，2006，28(2：5155 Shen Hangcheng, Pan Jiangen, F

4、eng Huajun, et al. Calibration of the fast scan multichannel spectrometerJ. Optical instruments, 2006, 28(2: 5155. (in Chinese with English abstract 14 趙軍，丁海曙，趙忠耀，等生物組織光學參數的校準模 型及測量J電子·激光，2005，16(4：496500 Zhao Jun, Ding Haishu, Zhao Zhongyao. Phantoms with tissue-like optical properties for use

5、 in near-infrared spectroscopy and imagingJ. Journal of optoelectronics· laser, 2005, 16(4: 496500. (in Chinese with English abstract 15 GB/T 4789.172003，食品衛生微生物學肉與肉制品檢驗 S 16 王菊香，申剛，邢志娜近紅外光譜快速測定混胺組分含 量J分析化學，2004，32(4：459463 Wang Juxiang, Shen Gang, Xing Zhina. Determination of triethylamine and

6、 xylidine in mixed amine by near-infrared spectroscopyJ. Chinese Journal of Analytical Chemistry, 2004, 32(4: 459463. (in Chinese with English abstract 17 趙小紅死后時間推斷的新研究D武漢：華中科技大 學，2006 Zhao Xiaohong. New Study on Estimation of Postmortem IntervalD. Wuhan: Hua-zhong University of Science and Technolo

7、gy, 2006. (in Chinese with English abstract 18 宿忠民主編 主要貿易國家和地區食品中微生物限量標準 M北京：中國標準出版社，2009 19 DB11/6152009 速凍肉制品衛生要求S北京地方標 準北京：中國標準出版社，2009 Measurement of pork freshness by steady spatially-resolved spectroscopy Wen Xing1, Liang Zhihong2, Zhang Genwei1, Huang Lan1, Wang Zhongyi1 (1. College of Inform

8、ation and Electrical Engineering, China Agricultural University, Beijing 100083, China; 2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China Abstract: The objective of this work was to investigate the relationship between optical parameter of p

9、ork meat and meat freshness, and establish a fast non-invasive method to evaluate freshness. Based on principles of bio-photonics and steady spatially-resolved short wavelength near infrared spectroscopy, a multiple channel visible and near infrared spectrometer for determination of optical paramete

10、r was established, which could measure (or obtain spectrum of effective attenuation coefficient during changes in pork meat freshness. In this work, the relationships between effective attenuation coefficient and traditional indexes, i.e. total volatile basic nitrogen (TVB-N as an indicator of fresh

11、ness, total plate count of bacteria and sensory indicators, were also investigated. The results showed that the variations in tissue structure influenced on scattering due to spoilage resulting in cells membrane damage and rupture; and effective attenuation coefficient of sample was significantly correlated to TVB-N value at 940 nm and 960 nm. The conclusion showed that the relationship between near infrared spectrometer and TVB-N value can be found to e