肉及肉制品新鲜度检测技术研究进展  

A Review of Technologies for Freshness Detection of Meat and Meat Products

作　　者：侯智轩 张朵朵 姚平波 刘永峰[1] HOU Zhixuan;ZHANG Duoduo;YAO Pingbo;LIU Yongfeng(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710119,China;Animal Husbandry and Veterinary Workstation of Zhenba County,Hanzhong 723600,China)

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119 [2]镇巴县畜牧兽医工作站,陕西汉中723600

出　　处：《肉类研究》2025年第1期64-71,共8页Meat Research

基　　金：陕西省科技计划项目(2024GH-ZDXM-08,2024NC-YBXM-164);西安市科技计划项目(24NYGG0017);榆林市科技计划项目(2023-CXY-179)。

摘　　要：肉及肉制品在贮藏运输过程中极易发生变质,产生对人体健康有害的物质,因此监测其新鲜度对保证肉制品质量安全尤为关键。传统评估肉类新鲜度的方法主要包括感官分析、理化指标检测和微生物检测等。随着食品质量检测技术的不断发展进步,多种新颖的肉品新鲜度检测技术应运而生。新型的检测方法包括感官仿生技术、光谱技术等。本文综述肉及肉制品新鲜度检测技术的研究进展,并探讨各种检测技术的优缺点,展望未来研究发展的趋势,为未来的研究发展提供可靠的理论依据。Meat and meat products are prone to deterioration during storage and transportation,resulting in the formation of substances harmful to human health,so monitoring their freshness is particularly critical to ensure the quality and safety of meat products.Traditional methods used to evaluate meat freshness mainly include sensory,physicochemical and microbial analyses.With the continuous development of food quality detection technology,a variety of novel technologies for meat freshness detection have emerged,such as sensory bionic technology and spectroscopy.This paper reviews the technologies for freshness detection of meat and meat products,and discusses their advantages and disadvantages.Furthermore,it provides an outlook on future research and developments.This review provides a reliable theoretical basis for future research and development.

关 键 词：肉及肉制品 新鲜度 检测技术 进展 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]