无损检测技术在畜禽肉质评价体系中的应用研究进展

Application of Non-Destructive Testing Technology in Meat Quality Evaluation of Livestock and Poultry

摘要:

随着人们生活水平的不断提高，消费者对高质量生活的追求逐渐增强，对畜禽产品的品质要求及消费观念也在发生改变。越来越多的人开始从最初的满足温饱问题转向追求高品质的营养摄入。为了适应现代肉类快速生产和营养检测的需求，开发准确、高效的畜禽肉质无损检测技术成为了当前的研究热点。无损检测技术能够在不破坏肉品结构的前提下，快速检测肉质水平及相关营养评价指标。作者综述了近红外光谱（near-infrared spectroscopy，NIR）、高光谱成像（hyperspectral imaging，HSI）、计算机断层扫描（computed tomography，CT）和计算机视觉（computer vision，CV）这4种肉质无损检测技术的工作原理、应用现状、存在问题及解决办法，并探讨了部分检测方法的未来发展趋势，旨在为推动各项技术的应用和建立肉质无损检测体系提供参考。

Abstract:

As living standards continue to rise, consumers' pursuit of a high-quality life is steadily increasing, and their expectations and consumption concepts regarding livestock and poultry products are changing. More and more people are shifting their consumption focus from merely satisfying basic dietary needs to pursuing high-quality nutritional intake. To meet the demands of modern rapid meat production and nutritional analysis, the development of accurate and efficient non-destructive testing methods for evaluating livestock and poultry meat quality has become a major focus of current research. Non-destructive testing technologies allow for the rapid evaluation of meat quality and nutritional indicators without damaging the structure of the meat. The author reviews the principles, current applications, existing challenges, a major focus of current research, and future trends of four non-destructive meat quality testing methods: near-infrared spectroscopy (NIR), hyperspectral imaging (HSI), computed tomography (CT), and computer vision (CV). It aims to provide a reference for promoting the application of these technologies and for establishing a non-destructive meat quality evaluation system.