A Review of Technologies for Freshness Detection of Meat and Meat Products
HOU Zhixuan, ZHANG Duoduo, YAO Pingbo, LIU Yongfeng
1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; 2. Animal Husbandry and Veterinary Workstation of Zhenba County, Hanzhong 723600, China
Abstract：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.
侯智轩，张朵朵，姚平波，刘永峰. 肉及肉制品新鲜度检测技术研究进展[J]. 肉类研究, 2025, 39(1): 64-71.
HOU Zhixuan, ZHANG Duoduo, YAO Pingbo, LIU Yongfeng. A Review of Technologies for Freshness Detection of Meat and Meat Products. Meat Research, 2025, 39(1): 64-71.
2025, Vol. 39 
