Abstract：Biogenic amines which form during meat storage closely relate to the
process of meat spoilage, which are often used as chemical indicator to evaluate meat
freshness. In this paper, the formation of biogenic amines in meat and its relationship
with meat spoilage were introduced; the methods for evaluating the freshness of fish
meat, pork, beef and chicken were reviewed. In the end, the research status and the
future research emphasis of biogenic amines fresh index in meat were summarized
and discussed.
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[J]. 肉类研究, 2017, 31(2): 0-.
YANG Chunting，ZHAO Xiaojuan，BAI Weidong. Biogenic Amines in Meats Storage and Their Application in Assessment of Meats Freshness. Meat Research, 2017, 31(2): 0-.
