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Updated: Jul 16, 2026

Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements
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追踪冷猪肉的营养和质量变化:12个月的研究使用7类肉类参数和VIS/NIR光谱学

Xi Tang1, Hui Xiao1, Ting Luo1

  • 1National Key Laboratory for Swine Genetic Improvement and Germplasm Innovation, Jiangxi Agricultural University, Nanchang 330045, China.

Food chemistry
|March 31, 2025
PubMed
概括

正确冷的猪肉可以保持1-2年质量. 视觉和近红外光谱 (VIS/NIRS) 与机器学习相结合,可以准确预测冷猪肉的储存时间,帮助食品安全和库存管理.

关键词:
食品安全 食品安全冷储存的冷储存方式机器学习是机器学习.肉的质量 肉的质量猪肉是什么意思?猪肉是什么意思在VIS/NIRS中使用.

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Principles of Food Preservation01:27

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Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
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Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...