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| Recent Progress in Evaluation of Red Meat Quality Using Hyperspectral Imaging Technology |
| LI Dongze1, WU Guifang1,*, LIU Hantao2, YANG Ming1, XING Kai1 |
| 1.College of Mechanical and Electrical Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; 2.College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China |
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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.
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2018, Vol. 32 
