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| Formation of Biogenic Amines during Meat Storage and Their Application in Assessment of Meat Freshness |
| YANG Chunting, ZHAO Xiaojuan*, BAI Weidong |
| College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China |
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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.
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