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| Progress in Methods for Moisture Detection in Meat Products |
| YUAN Yiping, LI Jing |
| 1.Comprehensive Affairs Department, Yibin Campus of Chengdu Technological University, Chengdu 611730, China; 2.Sichuan Kelun Botai Biomedical Co. Ltd., Chengdu 611138, China |
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Abstract The moisture content of meat is more than 70%. Therefore, during the storage and processing of meat, changes in the moisture content have a significant impact on the quality and processing characteristics of meat. The currently available methods to detect and research moisture mainly include conventional analysis, spectral analysis and thermal analysis. Green, fast, non-destructive, and accurate quantitative moisture analysis technologies such as nuclear magnetic resonance (NMR) and near-infrared (NIR) spectroscopy are being developed and popularized. This paper reviews changes in the moisture status and distribution during the storage and processing of meat products and their detection methods, focusing on their principle, application, advantages and disadvantages. It also discusses future directions. We hope that this review can provide a reference for the research and determination of moisture in meat products.
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2022, Vol. 36 
