Dixit Y, Casado-Gavalda Maria P, Cama-Moncunill R, Cama-Moncunill X, Markiewicz-Keszycka Maria, Cullen P J, Sullivan Carl
School of Food Science and Environmental Health, Dublin Inst. of Technology, Dublin 1, Ireland.
Dept. of Chemical and Environmental Engineering, Univ. of Nottingham, UK.
Compr Rev Food Sci Food Saf. 2017 Nov;16(6):1172-1187. doi: 10.1111/1541-4337.12295. Epub 2017 Sep 11.
Meat and meat products are popular foods due to their balanced nutritional nature and their availability in a variety of forms. In recent years, due to an increase in the consumer awareness regarding product quality and authenticity of food, rapid and effective quality control systems have been sought by meat industries. Near-Infrared (NIR) spectroscopy has been identified as a fast and cost-effective tool for estimating various meat quality parameters as well as detecting adulteration. This review focusses on the on/inline application of single and multiprobe NIR spectroscopy for the analysis of meat and meat products starting from the year 1996 to 2017. The article gives a brief description about the theory of NIR spectroscopy followed by its application for meat and meat products analysis. A detailed discussion is provided on the various studies regarding applications of NIR spectroscopy and specifically for on/inline monitoring along with their advantages and disadvantages. Additionally, a brief description has been given about the various chemometric techniques utilized in the mentioned studies. Finally, it discusses challenges encountered and future prospects of the technology. It is concluded that, advancements in the fields of NIR spectroscopy and chemometrics have immensely increased the potential of the technology as a reliable on/inline monitoring tool for the meat industry.
肉类和肉制品因其营养均衡且形式多样而广受欢迎。近年来，由于消费者对食品质量和真实性的意识增强，肉类行业一直在寻求快速有效的质量控制系统。近红外（NIR）光谱已被确认为一种快速且经济高效的工具，可用于估算各种肉类质量参数以及检测掺假情况。本综述聚焦于1996年至2017年间单探头和多探头近红外光谱在肉类和肉制品分析中的在线/在线应用。文章简要介绍了近红外光谱的理论，随后阐述了其在肉类和肉制品分析中的应用。针对近红外光谱应用的各类研究，特别是在线/在线监测的研究，进行了详细讨论，并分析了其优缺点。此外，还简要介绍了上述研究中使用的各种化学计量技术。最后，讨论了该技术面临的挑战和未来前景。得出的结论是，近红外光谱和化学计量学领域的进展极大地提升了该技术作为肉类行业可靠的在线/在线监测工具的潜力。
