Abstract：The formation of biogenic amines is closely related to the spoilage process during meat storage. Biogenic amines
are often used as a chemical parameter for meat freshness evaluation. This article outlines the current knowledge about the
formation of biogenic amines and its relationship with meat spoilage during storage and reviews the biogenic amine indices
and the current methods to evaluate the freshness of four common meats including fish, pork, beef and chicken. In the end,
we conclude this review by summarizing and discussing the current status and future research focus of biogenic amine
indices for meat freshness evaluation.
杨春婷，赵晓娟，白卫东. 肉类中的生物胺形成及其在肉类新鲜度评价中的应用研究进展[J]. 肉类研究, 2017, 31(1): 55-59.
YANG Chunting, ZHAO Xiaojuan, BAI Weidong. Formation of Biogenic Amines during Meat Storage and Their Application in Assessment of Meat Freshness. Meat Research, 2017, 31(1): 55-59.
