[1] Food and Agriculture Organization of the United Nations. SAVE FOOD: Global initiative on food loss and waste reduction[R/OL]. (2012)[2019]. http://www.fao.org/save-food/resources/keyfindings/infographics/meat/en.
[2] 李雪,贺稚非,李洪军.可食性膜在肉及肉制品保鲜贮藏中的应用研究进展[J].食品与发酵工业, 2019, 45(2): 233-239.
[3] 李墨琳,罗欣,刘国星,等.活性包装对肉制品品质及货架期的影响研究进展[J].食品科学,2019, 40(11):313-320.
[4] YOUSEFI H, SU H M, IMANI S M, et al. Intelligent food packaging: A review of smart sensing technologies for monitoring food quality[J]. ACS Sensors, 2019, 4(4): 808-821.
[5] POYATOS-RACIONERO E, ROS-LIS J V, VIVANCOS J L, et al. Recent advances on intelligent packaging as tools to reduce food waste[J]. Journal of Cleaner Production, 2018, 172: 3 398-3 409.
[6] MÜLLER P, SCHMID M. Intelligent packaging in the food sector: A brief overview[J]. Foods (Basel, Switzerland), 2019, 8(1): 16.
[7] SALIU F, DELLA PERGOLA R. Carbon dioxide colorimetric indicators for food packaging application: Applicability of anthocyanin and poly-lysine mixtures[J]. Sensors and Actuators B: Chemical, 2018, 258: 1 117-1 124.
[8] LYU J S, CHOI I, HWANG K S, et al. Development of a BTB-/TBA+ ion-paired dye-based CO2 indicator and its application in a multilayered intelligent packaging system[J]. Sensors and Actuators B: Chemical, 2019, 282: 359-365.
[9] TIRTASHI F E, MORADI M, TAJIK H, et al. Cellulose/chitosan pH-responsive indicator incorporated with carrot anthocyanins for intelligent food packaging[J]. International Journal of Biological Macromolecules, 2019, 136: 920-926.
[10] ZHAI X, LI Z, SHI J, et al. A colorimetric hydrogen sulfide sensor based on gellan gum-silver nanoparticles bionanocomposite for monitoring of meat spoilage in intelligent packaging[J]. Food Chemistry, 2019, 290: 135-143.
[11] European Food Safety Authority (EFSA). Guidelines on submission of a dossier for safety evaluation by the EFSA of active or intelligent substances present in active and intelligent materials and articles intended to come into contact with food[J]. EFSA Journal, 2009, 7(8): 1 208.
[12] HEISING J K, DEKKER M, BARTELS P V, et al. Monitoring the quality of perishable foods: opportunities for intelligent packaging[J]. Critical Reviews in Food Science and Nutrition, 2014, 54(5): 645-654.
[13] SOHAIL M, SUN D W, ZHU Z. Recent developments in intelligent packaging for enhancing food quality and safety[J]. Critical Reviews in Food Science and Nutrition, 2018, 58(15): 2 650-2 662.
[14] 骆双灵,张萍,高德.肉类食品保鲜包装材料与技术的研究进展[J].食品与发酵工业,2019,45(4):220-228.
[15] GHAANI M, COZZOLINO C A, CASTELLI G, et al. An overview of the intelligent packaging technologies in the food sector[J]. Trends in Food Science & Technology, 2016, 51: 1-11.
[16] COSTA C, ANTONUCCI F, PALLOTTINO F, et al. A review on agri-food supply chain traceability by means of RFID technology[J]. Food and Bioprocess Technology, 2013, 6(2): 353-366.
[17] ALFIAN G, RHEE J, AHN H, et al. Integration of RFID, wireless sensor networks, and data mining in an e-pedigree food traceability system[J]. Journal of Food Engineering, 2017, 212: 65-75.
[18] EOM K H, HYUN K H, LIN S, et al. The meat freshness monitoring system using the smart RFID tag[J]. International Journal of Distributed Sensor Networks, 2014, 10(7): 591 812.
[19] DOBRUCKA R, CIERPISZEWSKI R. Active and intelligent packaging food-research and development-a review[J]. Polish Journal of Food and Nutrition Sciences, 2014, 64(1): 7-15.
[20] ZHANG Y, LIM L T. Colorimetric array indicator for NH3 and CO2 detection[J]. Sensors and Actuators B: Chemical, 2018, 255: 3 216-3 226.
[21] WON K, JANG N Y, JEON J. A natural component-based oxygen indicator with in-pack activation for intelligent food packaging[J]. Journal of Agricultural and Food Chemistry, 2016, 64(51): 9 675-9 679.
[22] 胡云峰,陈君然,贺业鑫,等.食品用CO2敏感型指示卡研究[J].中国粮油学报, 2015, 30(4):125-129.
[23] REALINI C E, MARCOS B. Active and intelligent packaging systems for a modern society[J]. Meat Science, 2014, 98(3):404-419.
[24] CHOI I, LEE J Y, LACROIX M, et al. Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato[J]. Food Chemistry, 2017, 218:122-128.
[25] ZHAI X, SHI J, ZOU X, et al. Novel colorimetric films based on starch/polyvinyl alcohol incorporated with roselle anthocyanins for fish freshness monitoring[J]. Food Hydrocolloids, 2017, 69:308-317.
[26] WANG S, LIU X, YANG M, et al. Review of time temperature indicators as quality monitors in food packaging[J]. Packaging Technology and Science, 2015, 28(10): 839-867.
[27] LEE H S, BAE D H. Changes in the shelf life of frozen pork patties containing 10 and 15 percent fat according to different storage temperatures[J]. British Food Journal, 2018, 120(1): 224-239.
[28] WAN X, KNOLL M. A new type of TTI based on an electrochemical pseudo transistor[J]. Journal of Food Engineering, 2016, 168: 79-83.
[29] 王琳,孟晶晶,李园锦,等.固定化糖化酶型时间-温度指示器在酸奶质量检测上的应用[J].包装学报, 2018, 10(1): 46-53.
[30] LLOBET E. Gas sensors using carbon nanomaterials: A review[J]. Sensors & Actuators B Chemical, 2013, 179:32-45.
[31] AHMED I, LIN H, ZOU L, et al. An overview of smart packaging technologies for monitoring safety and quality of meat and meat products[J]. Packaging Technology and Science, 2018, 31(7): 449-471.
[32] MA Q, DU L, WANG L. Tara gum/polyvinyl alcohol-based colorimetric NH3 indicator films incorporating curcumin for intelligent packaging[J]. Sensors and Actuators B: Chemical, 2017, 244: 759-766.
[33] HUANG X W, ZOU X B, SHI J Y, et al. Determination of pork spoilage by colorimetric gas sensor array based on natural pigments[J]. Food Chemistry, 2014, 145:549-554.
[34] SCHUMANN B, SCHMID M. Packaging concepts for fresh and processed meat-recent progresses[J]. Innovative Food Science & Emerging Technologies, 2018, 47: 88-100.
[35] KOSKELA J, SARFRAZ J, IHALAINEN P, et al. Monitoring the quality of raw poultry by detecting hydrogen sulfide with printed sensors[J]. Sensors and Actuators B: Chemical, 2015, 218: 89-96.
[36] LEE S Y, LEE S J, CHOI D S, et al. Current topics in active and intelligent food packaging for preservation of fresh foods[J]. Journal of the Science of Food and Agriculture, 2015, 95(14):2 799-2 810.
[37] PARK Y W, KIM S M, LEE J Y, et al. Application of biosensors in smart packaging[J]. Molecular and Cellular Toxicology, 2015, 11(3):277-285.
[38] BIJI K B, RAVISHANKAR C N, MOHAN C O, et al. Smart packaging systems for food applications: a review[J]. Journal of Food Science and Technology, 2015, 52(10): 6 125-6 135.
[39] KERRY J, BUTLER P. Smart packaging technologies for fast moving consumer goods[M]. New York: John Wiley & Sons, 2008: 111-127.
[40] MOHEBI E, MARQUEZ L. Intelligent packaging in meat industry: An overview of existing solutions[J]. Journal of Food Science and Technology, 2015, 52(7): 3 947-3 964.
[41] SHUKLA V, KANDEEPAN G, VISHNURAJ M R. Development of on-package indicator sensor for real-time monitoring of buffalo meat quality during refrigeration storage[J]. Food Analytical Methods, 2015, 8(6):1 591-1 597.
[42] KUSWANDI B, NURFAWAIDI A. On-package dual sensors label based on pH indicators for real-time monitoring of beef freshness[J]. Food Control, 2017, 82:91-100.
[43] 郭素娟,卢士玲,李开雄,等.基于TTI的冷鲜羊肉新鲜度研究[J].食品工业科技,2014,35(13):112-116.
[44] PATEIRO M, BARBA F J, DOMÍNGUEZ R, et al. Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review[J]. Food Research International, 2018, 113: 156-166.
[45] HOLMAN B W B, KERRY J P, HOPKINS D L. Meat packaging solutions to current industry challenges: A review[J]. Meat Science, 2018,144:159-168.
[46] RUKCHON C, NOPWINYUWONG A, TREVANICH S, et al. Development of a food spoilage indicator for monitoring freshness of skinless chicken breast[J]. Talanta, 2014, 130:547-554.
[47] WANG Y, ALOCILJA E C. Gold nanoparticle-labeled biosensor for rapid and sensitive detection of bacterial pathogens[J]. Journal of Biological Engineering, 2015, 9(1):16.
[48] KIM E, CHOI D Y, KIM H C, et al. Calibrations between the variables of microbial TTI response and ground pork qualities[J]. Meat Science, 2013, 95(2): 362-367.
[49] LUND M N, HEINONEN M, BARON C P, et al. Protein oxidation in muscle foods: A review[J]. Molecular Nutrition & Food Research, 2011, 55(1): 83-95.
[50] AMARAL A B, SILVA M V, LANNES S C S. Lipid oxidation in meat: mechanisms and protective factors-a review[J]. Food Science and Technology, 2018, 38: 1-15.
[51] SUMAN S P, JOSEPH P. Myoglobin chemistry and meat color[J]. Annual Review of Food Science and Technology, 2013, 4: 79-99.
[52] SAARINEN J J, REMONEN T, TOBJÖRK D, et al. Large-scale roll-to-roll patterned oxygen indicators for modified atmosphere packages[J]. Packaging Technology and Science, 2017, 30(5): 219-227.
[53] KHANKAEW S, MILLS A, YUSUFU D, et al. Multifunctional anthraquinone-based sensors: UV, O2 and time[J]. Sensors and Actuators B Chemical, 2016, 238:76-82.
[54] VANDERROOST M, RAGAERT P, DEVLIEGHERE F, et al. Intelligent food packaging: The next generation[J]. Trends in Food Science & Technology, 2014, 39(1): 47-62.
[55] MOHAMMED A, WANG Q. Multi-criteria optimization for a cost-effective design of an RFID-based meat supply chain[J]. British Food Journal, 2017, 119(3):676-689.
[56] FOO K L, HASHIM U, VOON C H, et al. Au decorated ZnO thin film: application to DNA sensing[J]. Microsystem Technologies, 2016, 22(4):903-910.
[57] Craemer. Storage And Transport Containers [P/OL]. (2014)[2019]. https://www.craemer.com/en/market-sectors/fish/
[58] PABLOS J L, VALLEJOS S, MUÑOZ A, et al. Solid polymer substrates and coated fibers containing 2, 4, 6-trinitrobenzene motifs as smart labels for the visual detection of biogenic amine vapors[J]. Chemistry-A European Journal, 2015, 21(24): 8 733-8 736.
[59] WU D, HOU S, CHEN J, et al. Development and characterization of an enzymatic time-temperature indicator (TTI) based on Aspergillus niger lipase[J]. LWT-Food Science and Technology, 2015, 60(2):1 100-1 104.