Advances in the application of odour fingerprinting techniques in meat products

This paper mainly reviews the concept and characteristics of odour fingerprinting technology, the main steps of constructing fingerprint profiles, and the application of odour fingerprinting technology in the fields of meat product traceability and variety identification, process control, storage pe...

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Bibliographic Details
Published inShipin Yu Jixie Vol. 38; no. 5; pp. 210 - 215,225
Main Authors LI Yue-ming, HAN Bing, WANG Jun-ru, PAN Lei, XU Yi-meng, ZHANG Gen-sheng
Format Journal Article
LanguageEnglish
Published The Editorial Office of Food and Machinery 01.06.2022
Subjects
meat products
odour fingerprinting
process control
quality control
storage period
traceability and species identification
volatile substances
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Summary:This paper mainly reviews the concept and characteristics of odour fingerprinting technology, the main steps of constructing fingerprint profiles, and the application of odour fingerprinting technology in the fields of meat product traceability and variety identification, process control, storage period and quality control, and provides an outlook on the research directions and development prospects of odour fingerprinting technology in the application of meat products.
ISSN:1003-5788
DOI:10.13652/j.spjx.1003.5788.2022.60009