title: Applications of emerging imaging techniques for meat quality and safety detection and evaluation: A review.
abstract: With improvement in people's living standards, many people nowadays pay more attention to quality and safety of meat. However, traditional methods for meat quality and safety detection and evaluation, such as manual inspection, mechanical methods, and chemical methods, are tedious, time-consuming, and destructive, which cannot meet the requirements of modern meat industry. Therefore, seeking out rapid, non-destructive, and accurate inspection techniques is important for the meat industry. In recent years, a number of novel and noninvasive imaging techniques, such as optical imaging, ultrasound imaging, tomographic imaging, thermal imaging, and odor imaging, have emerged and shown great potential in quality and safety assessment. In this paper, a detailed overview of advanced applications of these emerging imaging techniques for quality and safety assessment of different types of meat (pork, beef, lamb, chicken, and fish) is presented. In addition, advantages and disadvantages of each imaging technique are also summarized. Finally, future trends for these emerging imaging techniques are discussed, including integration of multiple imaging techniques, cost reduction, and developing powerful image-processing algorithms.
authors.affiliation: a School of Food Science and Engineering , South China University of Technology , Guangzhou , China.|b Academy of Contemporary Food Engineering, South China University of Technology , Guangzhou Higher Education Mega Center , Guangzhou , China.
authors.forename: Zhenjie
authors.initials: Z
authors.lastname: Xiong
authors.affiliation: a School of Food Science and Engineering , South China University of Technology , Guangzhou , China.|b Academy of Contemporary Food Engineering, South China University of Technology , Guangzhou Higher Education Mega Center , Guangzhou , China.|c Food Refrigeration and Computerised Food Technology , Agriculture and Food Science Centre, University College Dublin, National University of Ireland , Belfield , Dublin , Ireland.
authors.forename: Da-Wen
authors.initials: DW
authors.lastname: Sun
authors.affiliation: a School of Food Science and Engineering , South China University of Technology , Guangzhou , China.|b Academy of Contemporary Food Engineering, South China University of Technology , Guangzhou Higher Education Mega Center , Guangzhou , China.
authors.forename: Hongbin
authors.initials: H
authors.lastname: Pu
authors.affiliation: a School of Food Science and Engineering , South China University of Technology , Guangzhou , China.|b Academy of Contemporary Food Engineering, South China University of Technology , Guangzhou Higher Education Mega Center , Guangzhou , China.
authors.forename: Wenhong
authors.initials: W
authors.lastname: Gao
authors.affiliation: a School of Food Science and Engineering , South China University of Technology , Guangzhou , China.|b Academy of Contemporary Food Engineering, South China University of Technology , Guangzhou Higher Education Mega Center , Guangzhou , China.
authors.forename: Qiong
authors.initials: Q
authors.lastname: Dai
mesh_terms: D000818:Animals; D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination / Q000032:analysis*; D059022:Food Safety; D008460:Meat / Q000592:standards*; D011786:Quality Control
keywords: Pork; beef; chicken; fish; lamb; non-destructive; optical imaging; thermal imaging; tomographic imaging; ultrasound imaging