|
|
|
| Progress on Spectroscopic Freshness Evaluation of Chilled Meat |
| ZHANG Kaihua, ZANG Mingwu*, WANG Shouwei, LI Dan, ZHANG Zheqi, QIAO Xiaoling |
| Beijing Academy of Food Sciences, China Meat Research Center, Beijing 100068, China |
|
|
|
|
Abstract This paper summarizes recent progress in the application of non-destructive detection techniques such as infraredspectroscopy, hyperspectral imaging, fluorescence spectroscopy and Raman spectroscopy to evaluate the freshness of chilledmeat. The advantages and disadvantages of these techniques are analyzed, aiming to provide references for future studies inthis field.
|
|
|
|
|
|
|
|
|
|
|
