Research Progress on the Application of Spectroscopy in Meat Spoilage Detection

被引：0
作者：
Liu Q. [1 ]
Luo X. [1 ]
Dong P. [1 ]
Hao J. [2 ]
Mao Y. [1 ]
Cheng H. [3 ]
Zhang Y. [1 ]
机构：
[1] College of Food Science and Engineering, Shandong Agricultural University, Tai’an
[2] National Beef Cattle Industrial Technology System, Wulagai Station, Wulagai
[3] Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, Jinan
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 15期
关键词：
infrared spectroscopy; Raman spectroscopy; rapid detection; spectral imaging; spoilage microorganisms;
D O I：
10.7506/spkx1002-6630-20220704-025
中图分类号：
学科分类号：
摘要：
The growth and metabolism of microorganisms is the main cause of meat spoilage. The rapid and nondestructive techniques for detecting microorganisms in meat have attracted more and more attentions. Spectroscopic techniques such as Raman spectroscopy, infrared spectroscopy and spectral imaging show great advantages in rapid and non-destructive detection, but their application in meat spoilage detection has not been timely summarized. Based on an overview of the dominant spoilage organisms and microbial metabolism in meat under different storage conditions, this paper briefly describes the material basis for spectroscopic prediction of meat spoilage. Then, the application of Raman spectroscopy, infrared spectroscopy and spectral imaging technology in predicting the shelf life of meat is summarized. The efficiency of predictive modeling of meat shelf life based on total bacterial count or total volatile basic nitrogen (TVB-N) content and problems existing in this field are highlighted. We anticipate that this review will provide new ideas and theoretical guidance for the development and application of rapid and nondestructive techniques for meat spoilage identification. © 2023 Chinese Chamber of Commerce. All rights reserved.
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页码：351 / 359
页数：8
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