Research Progress of Non-destructive Testing Technology in Beef Quality

被引：0
|
作者：
Yang X. [1 ]
Liu H. [2 ]
Liu N. [2 ]
Sun L. [2 ]
Li Y. [1 ]
Qie M. [1 ]
Zhao S. [1 ]
Bai L. [1 ]
Zhao Y. [1 ]
机构：
[1] Institute of Quality Standard & Testing Technology for Agro-products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing
[2] TongLiao Agricultural and Livestock Product Quality and Safety Center, Tongliao
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 11期
关键词：
beef; E-nose; E-tongue; hyperspectral imaging; near-infrared spectroscopy; non-destructive testing; quality; Raman spectroscopy;
D O I：
10.13386/j.issn1002-0306.2023070265
中图分类号：
学科分类号：
摘要：
Beef is rich in nutrients and is one of the favored meats among consumers. Market price, consumer willingness to buy and satisfaction are affected by the quality of beef, so it is important to test the quality of beef. At present, traditional beef quality testing methods have the problems of time-consuming, sample damage and complex operation. Recently, nondestructive testing technology has been widely used in beef quality testing because of its advantages of rapidity, high efficiency, non-destructive and environment-friendly. This paper summarises the progress of non-destructive testing technology in beef quality analysis (sensory quality, nutritional quality and other quality), and systematically describes the principles of non-destructive testing techniques such as near-infrared spectroscopy, Raman spectroscopy, hyperspectral imaging, E-tongue and E-nose. The progress of non-destructive testing techniques in beef quality analysis within the last five years is discussed in detail. The existing problems of non-destructive testing technology in beef quality analysis are put forward, and the future application prospect is prospected. It hopes to provide a reference for the research and application of non-destructive testing technology for beef quality. © The Author(s) 2024.
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页码：37 / 46
页数：9
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