Abstract：When the quality of red meat is detected by traditional methods, the sample will be contaminated, affecting the measurement of physicochemical indexes. They are also destructive when used to measure certain scalar indexes. Therefore, accurate, non-destructive and rapid detection or evaluation of meat products is of great significance to the development of meat product industries. The application of hyperspectral imaging technology in the detection and evaluation of meat product quality has become a research hotspot in recent years. This technology has been widely used in food safety detection and quality evaluation of agricultural products with good results. This article reviews the application of hyperspectral imaging technology in the detection of red meat quality with respect to sensory and intrinsic quality parameters in recent years. Finally, an overview of some drawbacks and future prospects of hyperspectral imaging technology in the detection of meat products is presented.
李东泽，吴桂芳，刘汉涛，杨 明，邢 凯. 基于高光谱成像技术的红肉品质评定研究进展[J]. 肉类研究, 2018, 32(7): 59-63.
LI Dongze, WU Guifang, LIU Hantao, YANG Ming, XING Kai. Recent Progress in Evaluation of Red Meat Quality Using Hyperspectral Imaging Technology. Meat Research, 2018, 32(7): 59-63.
2018, Vol. 32 
