Food Technology Department, Meat and Meat Products Research Institute, University of Extremadura, Av. Ciencias S/N, ES-10003 Cáceres, Spain.
Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Mangiagalli 25, IT-20133 Milano, Italy.
Meat Sci. 2021 Feb;172:108340. doi: 10.1016/j.meatsci.2020.108340. Epub 2020 Oct 15.
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.
本研究综述了基于高光谱成像（HSI）、核磁共振（NMR）和磁共振成像（MRI）技术的无损方法的发展，以确定鲜肉的质量特性。研究主要集中在过去十年发表的研究上，并特别关注每种技术的仪器设备、数据采集和主要应用，发现了各种系统和方法的可能性，并证明了准确和有前途的结果。分析的大多数样本是猪肉和牛肉，其次是羊肉和鸡肉，只有少数研究涉及兔肉和鸭肉的鲜肉。总体评价是，这项工作主要是以实验的方式进行的，但在肉类行业中通常仍然缺乏实际应用。在这方面，这些无损技术应该得到改进，特别是在速度、价格和外部因素的影响方面。
