Meat species identification accuracy improvement using sample set portioning based on joint x-y distance and laser-induced breakdown spectroscopy.

Laser-induced breakdown spectroscopy (LIBS) was suitable for the identification of meat species due to fast and less sample preparation. However, the problem of low accuracy rate of the recognition model caused by improper selection of training set samples by random split has severely restricted the development of LIBS in meat detection. Sample set portioning based on the joint x–y distance (SPXY) method was applied for dividing the meat spectra into a training set and a test set. Then, the five kinds of meat samples (shrimp, chicken, beef, scallop, and pig liver) were classified by the support vector machine (SVM). With the random split method, Kennard–Stone method, and SPXY method, the recognition accuracies of the SVM model were 90.44%, 91.95%, and 94.35%, respectively. The multidimensional scaling method was used to visualize the results of the sample split for the interpretation of the classification. The results showed that the identification performance of the SPXY method combined with the SVM model was best, and the accuracy rates of shrimp, chicken, beef, scallop, and pig liver were 100.00%, 100.00%, 100.00%, 78.57%, and 92.00%, respectively. Moreover, to verify the broad adaptability of the SPXY method, the linear discriminant analysis model, the K-nearest neighbor model, and the ensemble learning model were applied as the meat species identification model. The results demonstrated that the accuracy rate of the classification model can be improved with the SPXY method. In light of the findings, the proposed sample portioning method can improve the accuracy rate of the recognition model using LIBS.