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| Research Progress on Quality Alterations of Raw Meat during Frozen Storage and Their Rapid Non-destructive Detection Using Spectroscopic Techniques |
| HOU Yuxuan, LI Yongqiang, QU Xiaofei, XU Xiaohan, NIE Xiuzheng, LI Ming, JU Yunlong, DONG Longlong, MAO Yanwei, DONG Pengcheng, ZHANG Yimin, LIU Yunge |
| 1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 2. Shandong Provincial Key Laboratory of Quality Safety Monitoring for Animal Products and Veterinary Drug Innovation, Tai’an 271018, China; 3. Shandong Medicine Technician College, Tai’an 271000, China; 4. Linyi Jinluo Winray Food Co. Ltd., Linyi 276036, China |
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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.
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Published: 22 September 2026
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2026, Vol. 40 
