肉类新鲜度检测方法研究进展

Research progress on detection methods of meat freshness

中文关键词:  肉类  新鲜度  传统检测方法  现代检测方法

英文关键词:meat  freshness  traditional detection methods  modern detection methods

中文摘要:

      肉类是人类主要食物之一,深受消费者的喜爱。而新鲜度则是评价肉类品质的重要指标。近年来,肉类食品安全问题层出不穷,食用不新鲜的肉类导致的食源性疾病对人民的身体健康和生命安全构成了严重威胁。因此,有必要对肉类进行新鲜度检测,以保障公众的健康。本文对国内外肉类新鲜度检测方法进行了综述,主要包括传统检测方法：感官评价、理化检测、微生物检测方法,以及现代检测方法：高光谱图像技术、近红外光谱技术、电子鼻、电子舌、计算机视觉技术、生物阻抗技术,对比了各类方法的优缺点,并阐述了其相关应用；最后对目前肉类新鲜度检测方法进行了总结与展望,为未来的技术研究提供参考。

英文摘要:

      Meat is one of the primary foods for humans and is greatly favored by consumers. Freshness is a crucial indicator for evaluating meat quality. In recent years, the issue of meat food safety has been continuously emerging. Consuming non-fresh meat has led to foodborne illnesses, posing significant threats to people"s health and safety. Therefore, it is necessary to conduct freshness detection on meat to ensure public health. This paper provides a review of meat freshness detection methods both domestically and internationally, which covers traditional detection methods: sensory evaluation, physicochemical detection, and microbiological detection methods, as well as modern detection methods: near-infrared spectroscopy, hyperspectral imaging technology, electronic nose, electronic tongue, computer vision technology, and bioimpedance technology. The advantages and disadvantages of these various methods have been compared, and their related applications have been described. Finally, a summary and outlook on the current methods of meat freshness detection have been provided, offering a reference for future technological research.