可视化智能标签监测冷却肉新鲜度研究进展

打开文本图片集

Research Progress on Visual IntelligentLabels for Monitoring the Freshness of Chilled Meat

LIANG Weiwei12， BIAN Chun1，PAN Nan'， XIA Xiufang2* （1. College of Food Engineering，Harbin University，Harbin 150086， China; 2.CollegeofFoodScience，NortheastAgricultural University，Harbin 150030，China）

Abstract： Withtheincreasingconsumerdemandforchiledmeat，theassssmentandreal-time monitoringof its freshness have becomeone ofthe current research hotspots.Since traditional freshness detection methods have several drawbacks such as time-consumingrocsss，lositiityndomplexrationeveloingvenenttuitie，andotie freshness detection technologies is of utmost importance.As atypical representativeof intelligent packaging，visual intelligent labelscanconvertthe interaction between indicatorscontained withinthemand spoilage metabolitesinmeat into visualsignals，enablingreal-timemonitoringofchilledmeatfreshnes.Thispaperoutlines thespoilagepathwaysand characteristic metabolitesofchilled meat during storageanddistributionand explains thecolordevelopmentmechanism of visualintellgentlabelsatthe molecularlevel.Besides，itreviews theclassificationofvisual intelligentlabelsand their application in monitoring chilledmeat freshnessanddiscusss thechallnges and solutions forthecommercialapplication of visual intelligent labels，iming toprovide theoretical supportfortheinnovative developmentofchilledmeat quality monitoring technologies.

Keywords： chilled meat; spoilage; visual intelligent labels; color development mechanism

DOI：10.7506/rlyj1001-8123-20250423-124

中图分类号：TS206.4；TS251.1 文献标志码：A 文章编号：1001-8123（2026）03-0091-13

引文格式：

梁薇薇，潘男，卞春，等.可视化智能标签监测冷却肉新鲜度研究进展[J].肉类研究，2026，40（3）：91-103.DOI：10.7506/

rlyj1001-8123-20250423-124. http：//www.rlyj.net.cn

LIANG Weiwei，PANNan，BIANChun，etal.Research progressonvisualintellgentlabels for monitoring thefreshess

of chilledmeat[J].MeatResearch，2026，40（3）：91-103.（inChinesewith Englishabstract）DOI：10.7506/rlyj101-8123-

20250423-124.http：//www.rlyj.net.cn

冷却肉是指在良好操作规范和卫生条件下，经严格检疫和冷却处理，使胴体中心温度在24h内降至0～4°C ，并在后续加工、流通和零售环节中维持该温度条件的生鲜肉[]。（剩余36397字）