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| Progress in Non-Destructive Analysis of Meat Quality by Near-Infrared Spectroscopy |
| WANG Dong, LUAN Yunxia, WANG Xinran, JIA Wenshen |
| Institute of Quality Standard and Testing Technology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China |
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Abstract In recent years, near-infrared spectroscopy, being non-destructive, fast, efficient, and environmentally friendly, has been widely applied in the non-destructive and rapid analysis of meat quality. However, the complex matrix and high moisture content of meat often interfere with near-infrared spectroscopy, which will affect the accuracy of analytical results. In order to gain insights into the latest progress in the application of near-infrared spectroscopy in non-destructive analysis of meat quality, this review deals with the recent applications of near-infrared spectroscopy in non-destructive quality analysis of common meats such as beef, mutton, pork, chicken as well as aquatic products from 4 aspects: quality testing, species identification, authentication, and safety evaluation. Moreover, an outlook on future prospects in this field is given. This paper will provide reference and inspiration for the application of near-infrared spectroscopy in non-destructive quality testing, species identification, authentication and safety evaluation of meat.
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2024, Vol. 38 
