食品研究与开发:2025,46(22):199-203
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神经网络技术在肉品检测中的研究进展
张欣悦,张朵朵,刘永峰 *
(陕西师范大学 食品工程与营养科学学院,陕西 西安 710062)
Research Progress of Neural Network Technology in Meat Product Inspection
ZHANG Xinyue,ZHANG Duoduo,LIU Yongfeng *
(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi′an 710062,Shaanxi,China)
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投稿时间:2025-07-24    
中文摘要: 随着全球肉类消费的持续增长,肉品检测的重要性愈发凸显。传统检测方法在效率与精度上逐渐难以满足市场需求,而神经网络技术凭借其强大的数据分析与模式识别能力,为肉品检测领域带来革新性的解决方案。该文综述神经网络技术在肉品检测领域的最新研究进展,涵盖肉品微生物检测、掺假检测、新鲜度检测和品质等级评价4个方面。探讨神经网络技术在肉品检测领域面临的挑战与优势,并对未来发展趋势和应用前景进行展望,以期为神经网络技术在肉品检测方面的研究提供理论依据和实践指导。
Abstract:With the continuous growth of global meat consumption,the inspection of meat products has become increasingly important. Conventional inspection methods are gradually unable to meet market demands in terms of efficiency and accuracy,while neural network technology,with its powerful data analysis and pattern recognition capabilities,has brought revolutionary solutions to meat product inspection. The latest development of neural network technology in meat inspection,covering three aspects of meat safety,freshness,and quality evaluation,was introduced. The challenges and advantages of neural network technology in meat inspection were discussed,and the future development trends and application prospects were prospected to provide a theoretical basis and practical guidance for further research on meat inspection technology.
文章编号:202522025     中图分类号:    文献标志码:
基金项目:陕西省科技计划项目(2024GH-ZDXM-08、2024NC-YBXM-164);榆林市科技项目(2023-CXY-179)
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