Evaluation of fresh meat quality by Hyperspectral Imaging (HSI), Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI): A review

被引：69

作者：

Antequera, Teresa ^{[1
]}

Caballero, Daniel ^{[1
]}

Grassi, Silvia ^{[2
]}

Uttaro, Bethany ^{[3
]}

Perez-Palacios, Trinidad ^{[1
]}

机构：

[1] Univ Extremadura, Food Technol Dept, Meat & Meat Prod Res Inst, Av Ciencias S-N, ES-10003 Caceres, Spain

[2] Univ Milan, Dept Food Environm & Nutrit Sci, Via Mangiagalli 25, IT-20133 Milan, Italy

[3] Agr & Agri Food Canada, Lacombe Res & Dev Ctr, 6000 C & E Trail, Lacombe, AB T4L 1W1, Canada

来源：

MEAT SCIENCE | 2021年 / 172卷

关键词：

Hyperspectral imaging; Nuclear magnetic resonance; Magnetic resonance imaging; Fresh meat; Non-destructive analysis;

D O I：

10.1016/j.meatsci.2020.108340

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The development of non-destructive methodologies based on Hyperspectral Imaging (HSI), Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI) techniques to determine quality characteristics of fresh meat has been reviewed in this study. It has been focused primarily on research published in the last decade, and has placed particular attention on the instrumentation, data acquisition and main applications of each technique, finding a wide variety of possibilities for systems and methodologies as well as evidence of accurate and promising results. Most samples analysed were pork and beef, followed by lamb and chicken, with few studies on fresh meat from rabbit and duck. The overall evaluation is that work has been performed primarily in an experimental way but generally still lacks real application in the meat industry. In that respect, these non-destructive techniques should be improved, especially regarding speed, price and influence of external factors.

引用

页数：12

共 83 条

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