猪肉质量包含猪胴体分级及猪肉品质两方面,猪肉品质包括其感官品质、营养品质、安全品质及加工品质.概述猪胴体瘦肉率及猪肉品质的快速无损检测方法的研究现状.猪肉胴体分级的无损检测方法主要有超声波技术和近红外光谱技术;猪肉感官品质的无损检测多采用高光谱成像技术、红外光谱技术、拉曼光谱技术及核磁共振技术;猪肉营养品质的无损检测多采用红外光谱技术、超声波技术及核磁共振技术;猪肉安全品质的无损检测多采用电子鼻、电子舌、生物电学技术、计算机视觉技术及高光谱成像技术;猪肉加工品质的无损检测多采用核磁共振技术、红外光谱技术、拉曼光谱技术及高光谱成像技术等.结合国内外研究现状,对未来我国猪肉品质无损检测技术的研究与发展作出展望.%Pork quality includes carcass grading and quality including sensory quality, nutrition quality, safety quality and processing quality. The research status of rapid nondestructive testing methods for the relevant indi-cators of lean meat rate of pork carcass and pork quality was discussed. Ultrasonic technique and near infrared spectroscopy have mainly been used for the classification of pork carcass;hyperspectral imaging technique, in-frared spectroscopy, Raman spectroscopy and nuclear magnetic resonance have usually been used to evaluate sensory quality of pork;infrared spectroscopy, ultrasonic technique and nuclear magnetic resonance have been used to evaluate nutrition quality of pork;electronic nose, bio-impedance technique, computer vision and hy-perspectral imaging technique have been used to evaluate the safety quality of pork; nuclear magnetic reso-nance, infrared spectroscopy, Raman spectroscopy and hyperspectral imaging techniques have been used for the detection of processing quality. The future investigation and development of nondestructive testing technolo-gy for pork quality in China is prospected on the basis of the domestic and foreign research statuses.
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