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Research progress on the rapid detection technology for meat freshness
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Jia-Yin HOU1, Bing-Zi LI2, Yi-Heng DENG1, Ge-Ge SU1, Wen-Hao LUO1, Xue PAN1, Le-Yi LI1, Zong-Lin GUO1, *
Journal of Food Safety & Quality | 2025, 16(12) : 15 - 24
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Journal of Food Safety & Quality | 2025, 16(12): 15-24
• Highlight: “The 14th Five-Year Plan” National Key Research and Development Program of China—Key Technology Research and Standardized Application for Panoramic Analysis of Food Authenticity •
Research progress on the rapid detection technology for meat freshness
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Jia-Yin HOU1, Bing-Zi LI2, Yi-Heng DENG1, Ge-Ge SU1, Wen-Hao LUO1, Xue PAN1, Le-Yi LI1, Zong-Lin GUO1, *
Affiliations
  • 1 College of Food Science, South China Agricultural University, Guangzhou 510642, China
  • 2 Fuping County Inspection and Testing Center, Weinan 714000, China
Published: 2025-06-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241225003
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As the demand for meat products has risen sharply, ensuring the quality and freshness of meat has become a major challenge for the industry. It is known that meat spoilage is a complex biochemical process involving the action of microorganisms and the accumulation of various compounds, during which many characteristic substances are produced, such as biological amines, volatile basic nitrogen, hypoxanthine, hydrogen sulfide, etc. However, the traditional methods of freshness assessment are time-consuming and not precise enough to provide accurate detection results. Therefore, this review focused on introducing some emerging detection technologies, including biosensors, gas sensors, electronic noses, electronic tongues and spectroscopic techniques, covered their principles and applications. These technologies could not only rapidly and non-destructively assess the freshness of meat but also provided clear information on the overall safety and quality of meat products, reducing waste caused by spoilage. Finally, the review discussesed the trends of future meat freshness detection technologies, which were expected to become more advanced, intelligent and user-friendly providing more efficient and intelligent solutions for the food industry.

meat  /  freshness  /  detection  /  emerging technologies
Jia-Yin HOU, Bing-Zi LI, Yi-Heng DENG, Ge-Ge SU, Wen-Hao LUO, Xue PAN, Le-Yi LI, Zong-Lin GUO. Research progress on the rapid detection technology for meat freshness[J]. Journal of Food Safety & Quality, 2025 , 16 (12) : 15 -24 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241225003
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Year 2025 volume 16 Issue 12
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20241225003
  • Receive Date：2024-12-25
  • Online Date：2026-01-13
  • Published：2025-06-25
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  • Received：2024-12-25
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    1 College of Food Science, South China Agricultural University, Guangzhou 510642, China
    2 Fuping County Inspection and Testing Center, Weinan 714000, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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