食品与发酵工业2026，Vol.52Issue(11)：404-415,12.DOI:10.13995/j.cnki.11-1802/ts.044173
基于光谱和成像技术的肉类品质无损检测研究进展
Recent advances in nondestructive detection of meat quality based on spectroscopy and imaging techniques
摘要
Abstract
With the enhancement of consumers' awareness of food quality and safety,nondestructive testing of meat quality has be-come an inevitable demand for the development of the modern meat industry.Spectroscopy and imaging technologies can rapidly and accu-rately assess the sensory characteristics,physicochemical properties,and hygiene and safety indicators of meat.This paper reviews the ap-plication of spectroscopy and imaging technologies in meat quality inspection,mainly introducing the theoretical basis,development sta-tus,current applications,advantages,and disadvantages of these technologies,and looks forward to the future development trends.Al-though these technologies have achieved remarkable results in laboratory environments,they still face challenges,including high costs,numerous interference factors in complex environments,and complex data analysis processes in industrial applications.In the future,mul-tiple low-cost techniques can be integrated and combined with deep learning algorithms to improve the comprehensiveness and accuracy of detection,promoting their practical application in the meat industry.关键词
肉类品质/无损检测/光谱技术/成像技术Key words
meat quality/nondestructive testing/spectroscopic technology/imaging technology引用本文复制引用
王大臣,王子杰,姜雨珊,蒋雪松,姜洪喆,周宏平,王英力..基于光谱和成像技术的肉类品质无损检测研究进展[J].食品与发酵工业,2026,52(11):404-415,12.基金项目
江苏省普通高校自然科学研究资助项目(24KJB210014) （24KJB210014）
江苏省自然科学基金项目(BK20240682) （BK20240682）
中央高校基本科研业务费专项资金资助项目(2662023GXQD001) （2662023GXQD001）
