光谱技术预测牛肉嫩度研究进展

Research Progress in Spectroscopic Predication of Beef Tenderness

肉的嫩度是肉品品质的首要指标。多年来,牛肉嫩度一直是肉品学者关注的焦点,而牛肉嫩度的检测是近年来研究的热点之一。本文从光谱谱信息和牛肉内部成分的关系及光谱成像和牛肉外部特征的关系两方面,简要阐述牛肉嫩度检测的光谱技术特点。主要介绍国内外近十年来在牛肉嫩度检测方面所采用的近红外(NIR)、高光谱、多光谱、荧光光谱和可见光谱技术研究进展,讨论现有技术的局限性,并指出未来牛肉嫩度检测技术的发展方向。

As one of the key indexes of meat quality, beef tenderness is the focus of meat science for many years. The detection of beef tenderness is becoming one of the hottest research topics in recent years. In this paper, the technical characteristics of the spectra during the beef tenderness detection were based on the relationship between spectral information and beef internal compositions as well as beef external characteristics. Beef tenderness detection using NIR, Hyper-spectrum, multi-spectrum, visible spectrum and fluorescence spectrum at home and abroad over the past ten years was introduced. Their research progress, limits and potential applications were also discussed.