肉类研究2024，Vol.38Issue(5)：61-70,10.DOI:10.7506/rlyj1001-8123-20240513-118
近红外光谱无损分析肉类品质的研究进展
Progress in Non-Destructive Analysis of Meat Quality by Near-Infrared Spectroscopy
摘要
Abstract
In recent years,near-infrared spectroscopy,being non-destructive,fast,efficient,and environmentally friendly,has been widely applied in the non-destructive and rapid analysis of meat quality.However,the complex matrix and high moisture content of meat often interfere with near-infrared spectroscopy,which will affect the accuracy of analytical results.In order to gain insights into the latest progress in the application of near-infrared spectroscopy in non-destructive analysis of meat quality,this review deals with the recent applications of near-infrared spectroscopy in non-destructive quality analysis of common meats such as beef,mutton,pork,chicken as well as aquatic products from 4 aspects:quality testing,species identification,authentication,and safety evaluation.Moreover,an outlook on future prospects in this field is given.This paper will provide reference and inspiration for the application of near-infrared spectroscopy in non-destructive quality testing,species identification,authentication and safety evaluation of meat.关键词
近红外光谱/肉/品质检测/分类研究/真伪鉴别/质量安全Key words
near-infrared spectroscopy/meat/quality testing/species identification/authentication/quality and safety分类
轻工纺织引用本文复制引用
王冬,栾云霞,王欣然,贾文珅..近红外光谱无损分析肉类品质的研究进展[J].肉类研究,2024,38(5):61-70,10.基金项目
北京市农林科学院科技创新能力建设专项(KJCX20240510 （）
KJCX20230438) （）
河北省重点研发计划项目(21375501D) （21375501D）
国家自然科学基金青年科学基金项目(31801634) （31801634）
