Rapid Non-Destructive Detection Technology in the Field of Meat Tenderness: A Review
- PMID: 38790812
- PMCID: PMC11120403
- DOI: 10.3390/foods13101512
Rapid Non-Destructive Detection Technology in the Field of Meat Tenderness: A Review
Abstract
Traditionally, tenderness has been assessed through shear force testing, which is inherently destructive, the accuracy is easily affected, and it results in considerable sample wastage. Although this technology has some drawbacks, it is still the most effective detection method currently available. In light of these drawbacks, non-destructive testing techniques have emerged as a preferred alternative, promising greater accuracy, efficiency, and convenience without compromising the integrity of the samples. This paper delves into applying five advanced non-destructive testing technologies in the realm of meat tenderness assessment. These include near-infrared spectroscopy, hyperspectral imaging, Raman spectroscopy, airflow optical fusion detection, and nuclear magnetic resonance detection. Each technology is scrutinized for its respective strengths and limitations, providing a comprehensive overview of their current utility and potential for future development. Moreover, the integration of these techniques with the latest advancements in artificial intelligence (AI) technology is explored. The fusion of AI with non-destructive testing offers a promising avenue for the development of more sophisticated, rapid, and intelligent systems for meat tenderness evaluation. This integration is anticipated to significantly enhance the efficiency and accuracy of the quality assessment in the meat industry, ensuring a higher standard of safety and nutritional value for consumers. The paper concludes with a set of technical recommendations to guide the future direction of non-destructive, AI-enhanced meat tenderness detection.
Keywords: meat; non-destructive testing; tenderness.
Conflict of interest statement
The authors declare no conflicts of interest.
Figures
References
-
- Yang T.Y., Zhou X.Y., Luo F., Yang L., Li K.Y., Qin M., Ge Q.F., Yu H., Wu M.G., Liu R. Research advances in effect of cooking on meat quality and nutrition properties. J. Res. Diet. Sci. Cult. 2022;39:44–52.
-
- Han C., He Z.F. Research progress in meat detection technology. Meat Res. 2006;20
-
- Determination of Meat Tenderness. Determination of Shear Force. Ministry of Agriculture; Beijing, China: 2006.
-
- Wang H.F., Qu G.J., Qin G.X. The factor of affect meat tenderness and tenderization technology. Jilin Anim. Husb. Vet. Med. 2010;31:13–16.
Publication types
Grants and funding
- 32102055/National Natural Science Foundation of China
- KM202310853002/the Science and Technology General Project of Beijing Municipal Education Commission
- BGY2022KY-03QT/the Young Teachers Research Ability Enhancement Program
- TDNG2023107/Open Project of the Key Laboratory of Modern Agricultural Engineering in Ordinary Higher Ed-ucation Institutions of the Education Department of the Autonomous Region
LinkOut - more resources
Full Text Sources
Other Literature Sources
