Progress of rapid non-invasive meat quality analysis technology

  • WANG Xinyi ,
  • YANG Hongbo ,
  • ZHANG Yimin ,
  • DONG Pengcheng ,
  • LUO Xin ,
  • MAO Yanwei
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  • 1(College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,China)
    2(Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing 210095,China)

Received date: 2020-09-18

  Revised date: 2020-11-23

  Online published: 2021-07-16

Abstract

With the increasing demands of consumers for meat quality and safety,some technologies for rapid non-destructive testing of products emerged at the right moment,and the development of these technologies also greatly promoted the progress of the meat industry.In this paper,the techniques of meat grading and identification in recent years were summarized,and the research achievements of computer vision,near-infrared spectroscopy and Raman spectroscopy in meat quality were comparative analyzed.The paper is supposed to provide automatic classification techniques for future research and application in the meat industry.

Cite this article

WANG Xinyi , YANG Hongbo , ZHANG Yimin , DONG Pengcheng , LUO Xin , MAO Yanwei . Progress of rapid non-invasive meat quality analysis technology[J]. Food and Fermentation Industries, 2021 , 47(11) : 279 -286 . DOI: 10.13995/j.cnki.11-1802/ts.025687

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