Critical review and recent advances of emerging real-time and non-destructive strategies for meat spoilage monitoring

• Published in: Food chemistry 2024-07, Vol.445, p.138755-138755, Article 138755
• Main Authors: Chen, Jiaci, Zhang, Juan, Wang, Nan, Xiao, Bin, Sun, Xiaoyun, Li, Jiapeng, Zhong, Ke, Yang, Longrui, Pang, Xiangyi, Huang, Fengchun, Chen, Ailiang
• Format: Article
• Language: English
• Subjects: Food Quality; Humans; Meat - analysis; Meat freshness evaluation; Meat quality monitoring; Meat safety; Meat spoilage; Meat spoilage detection
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2024.138755

[Display omitted] •The main factors and indicators of meat spoilage are described.•Highlighting the limitations of classic methods and the need for better solutions for current use.•Potential savings, reduction in time of the techniques discussed to make them attractiveness.•Major barrier for the use of these tools in meat industry is cost constraints and criterions.•Developing low-cost, non-destructive device for meat evaluation will be an observed trend. Monitoring and evaluating food quality, especially meat quality, has received a growing interest to ensure human health and decrease waste of raw materials. Standard analytical approaches used for meat spoilage assessment suffer from time consumption, being labor-intensive, operation complexity, and destructiveness. To overcome shortfalls of these traditional methods and monitor spoilage microorganisms or related metabolites of meat products across the supply chain, emerging analysis devices/systems with higher sensitivity, better portability, on-line/in-line, non-destructive and cost-effective property are urgently needed. Herein, we first overview the basic concepts, causes, and critical monitoring indicators associated with meat spoilage. Then, the conventional detection methods for meat spoilage are outlined objectively in their strengths and weaknesses. In addition, we place the focus on the recent research advances of emerging non-destructive devices and systems for assessing meat spoilage. These novel strategies demonstrate their powerful potential in the real-time evaluation of meat spoilage.