近红外光谱无损分析肉类品质的研究进展OA北大核心CSTPCD

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.