肉类品质无损检测技术的应用及研究现状  

Application of Meat Quality Nondestructive Testing Technology and Research

作　　者：刘洋[1] LTU Yang(College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《农产品加工（下）》2018年第2期75-76,共2页Farm Products Processing

摘　　要：目前,无损检测技术手段已被国内外学者广泛应用于肉类制品的品质评定中,简介不同种类无损检测技术在肉类制品品质检测方法的基本原理及优缺点,同时介绍近红外检测、超声波检测、计算机视觉检测、电子鼻检测等技术在肉类制品品质评定方面的研究现状及发展趋势。At present, the non-destructive testing techniques have been widely used by domestic and foreign scholars for the quality evaluation of meat products. This paper introduced the basic principle, advantages and disadvantages of different kinds of non-destructive testing methods for quality inspection of meat products, Infrared detection, ultrasonic testing, computer vision testing, electronic nose detection and other technology in the quality evaluation of meat products research status and trends.

关 键 词：肉类 品质 无损检测 发展趋势 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]