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首页> 外文期刊>Journal of near infrared spectroscopy >A review of near infrared spectroscopy in muscle food analysis: 2005-2010
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A review of near infrared spectroscopy in muscle food analysis: 2005-2010

机译：肌肉食品分析中的近红外光谱技术综述：2005-2010年

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Muscle foods (meat and fish) are very important from the perspective of human nutrition and economic activity, both nationally and internationally. At a research and development level, major efforts continue to be focussed on improving the quantity and quality of raw and processed muscle food types available on the market and also to monitor their compliance with compositional, safety and, increasingly, provenance issues. Publications dealing with the development of near infrared (NIR) applications for the analysis of muscle foods (meat and fish) over the period 2005-2010 have been assembled and reviewed. Well-described advantages of NIR spectroscopy suit the food processing industry in terms of operating speed and possible implementation of in-line, on-line or at-line process monitoring; it also has the ability to meet consumer expectations in terms of product quality and safety assurance. These advantages allow food processors to easily monitor and manipulate processing conditions to avoid the production and release of defective products, thereby guaranteeing product quality and enhancing the possibility of repeat purchasing by customers. For public regulatory organisations which have responsibilities to both food producers and consumers, NIR technology may be able to contribute efficiently to these aims. Interrogation of NIR datasets by increasingly powerful and sophisticated chemometric techniques continues to improve calibration robustness and accuracy while the appearance of extensive suites of algorithms in commercially-available software packages helps in their deployment. The aim of this review is to provide an update on work in these areas which has been published in the period from 2005 to 2010. While targeted chiefly at researchers active in the field, it should also be of relevance to technical personnel in the meat and fish industries and to regulatory personnel.
机译：从人类营养和经济活动的角度来看，肌肉食品（肉和鱼）在国内和国际上都非常重要。在研究和开发方面，主要的工作仍集中在提高市场上可买到的生的和加工的肌肉食品类型的数量和质量上，并监视它们对成分，安全性以及越来越多的来源问题的依从性。汇编并审查了有关近红外（NIR）应用程序开发的出版物，这些出版物在2005年至2010年期间用于分析肌肉食品（肉和鱼）。近红外光谱的优点在操作速度和可能实施在线，在线或在线过程监控方面适合食品加工业。它还具有在产品质量和安全保证方面满足消费者期望的能力。这些优点使食品加工者可以轻松地监视和操纵加工条件，避免产生和释放有缺陷的产品，从而保证了产品质量，并增加了客户重复购买的可能性。对于对食品生产者和消费者都有责任的公共监管组织，NIR技术可能能够有效地实现这些目标。通过功能日益强大和复杂的化学计量技术对NIR数据集进行的查询继续提高了校准的鲁棒性和准确性，而商用软件包中大量算法的出现有助于它们的部署。这次审查的目的是提供有关这些领域工作的最新信息，该工作已于2005年至2010年期间发布。尽管主要针对活跃于该领域的研究人员，但它也应与肉类和肉类技术人员相关。渔业和监管人员。

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