李莹，张伟敏，黄海珠，胡晓苹，*

（1.海南大学食品学院，海南海口570228；2.海南罗牛山肉类食品有限公司，海南海口571133）

国内外猪肉质量快速无损检测技术的研究进展

李莹1，张伟敏1，黄海珠2，胡晓苹1，*

（1.海南大学食品学院，海南海口570228；2.海南罗牛山肉类食品有限公司，海南海口571133）

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。

猪肉；胴体分级；感官品质；营养品质；安全品质；加工品质；快速无损检测技术

Abstract：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 indicators 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，infrared 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 hyperspectral imaging technique have been used to evaluate the safety quality of pork；nuclear magnetic resonance，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 technology for pork quality in China is prospected on the basis of the domestic and foreign research statuses.

Key words：pork；carcass grading；sensory quality；nutrition quality；safety quality；processing quality；rapid nondestructive testing technology

在我国，猪肉是产量和消费量都最大的肉类，2015年其产量高达5487万吨，占当年全球总产量49.2%[1]，对其品质进行监测、管理是肉品行业的重要工作。并且，随着人们生活水平的不断提高以及饮食结构的逐步调整，消费者对猪肉质量有了更高的要求。……