Abstract：Freezing is one of the important methods for meat storage, which can effectively ensure the quality and safety of meat products. In the actual production and sale process, large quantities of long-term frozen raw meat are often passed off as fresh meat, which affects consumers’ choice and purchase intention. Most importantly, long-term freezing will cause a series of quality deteriorations in meat products. However, traditional detection methods are time-consuming and laborious and struggle to detect the decline in meat quality in a timely manner, and they also cause damage to the samples, adversely affecting the edibility and resale value of meat products. Therefore, rapid and non-destructive detection technologies have received increasing attention, among which spectroscopic techniques such as Raman spectroscopy, Fourier transform infrared spectroscopy, hyperspectral imaging are the main representatives, showing great advantages in this field. Relatively few studies have focused on the detection of frozen raw meat. This paper briefly summarizes the impact of freezing on meat quality, introduces a variety of existing non-destructive detection technologies, and reviews recent progress in the application of spectroscopic techniques in the detection of frozen meat, aiming to provide an in-depth research basis for rapid and non-destructive detection in the food industry.
侯昱璇，李永强，曲笑飞，徐肖晗，聂修正，李 明，鞠云龙，董龙龙，毛衍伟，董鹏程，张一敏，刘昀阁. 原料肉冷冻贮藏中的品质变化及光谱技术对其快速无损检测的研究进展[J]. 肉类研究, 2026, 40(10): 104-112 https://doi.org/10.7506/rlyj1001-8123-20260331-090
HOU Yuxuan, LI Yongqiang, QU Xiaofei, XU Xiaohan, NIE Xiuzheng, LI Ming, JU Yunlong, DONG Longlong, MAO Yanwei, DONG Pengcheng, ZHANG Yimin, LIU Yunge. Research Progress on Quality Alterations of Raw Meat during Frozen Storage and Their Rapid Non-destructive Detection Using Spectroscopic Techniques. Meat Research, 2026, 40(10): 104-112 https://doi.org/10.7506/rlyj1001-8123-20260331-090
2026, Vol. 40 
