基于瞬时弹性成像的生物组织弹性测量的研究进展-食品安全质量检测.PDF

7 9 Vol. 7 No. 9 2016 9 Journal of Food Safety and Quality Sep. , 2016 李岩磊, 赵兴华, 彭彦昆, 李永玉, 汤修映* (, 100083) 摘 要: , 1/4, , , , (transient elastography, TE) , , , , , 关键词: ; ; ; ; Recent progress of biological tissue elasticity measurement based on transient elastography technology * LI Yan-Lei, ZHAO Xing-Hua, PENG Yan-Kun, LI Yong-Yu, TANG Xiu-Ying (College of Engineering, China Agricultural University, Beijing 100083, China) ABSTRACT: Meat consumption in China is huge, which accounts for a quarter of global meat consumption. Meat quality security problem has become a hot attention of the consumers. Therefore, it is of great significance to develop more methods for testing the quality of the meat. In recent years, the mechanical properties of soft tissue have become a hot spot. Different studies have reported on the mechanism of vibration propagation within biological tissue. Transient elastography technology b