CN101915815A - Method for detecting freshness of meat - Google Patents
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Abstract
The invention discloses a method for detecting the freshness of meat, which adopts a method of headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry, and belongs to the technical field of food analysis. The method comprises the following steps of: (1) weighing meat samples according to a principle of 0.1 to 20 g of each meat sample, and placing the weighed samples into a headspace bottle; (2) balancing the meat samples in the headspace bottle for 20 to 60 minutes at the temperature of between 30 to 80 DEG C at the revolution speed of 100 to 1,000 r/min, and extracting for 1 to 30 minutes by inserting a solid-phase micro-extraction fiber head; (3) desorbing the extracted samples at a chromatogram injection port and then analyzing the samples by using a gas chromatograph-mass spectrometer to obtain detection data; and (4) evaluating the freshness of the meat samples by analyzing the detection data. The method for detecting the freshness of the meat has the advantages of obviously improving the objectivity and accuracy of detecting the freshness of the meat by using only a few samples, along with simple and quick pretreatment and whole fully-automatic detection process.
Description
Technical field
The present invention relates to a kind of food detection method, relate in particular to a kind of detection method freshness of meat.
Background technology
Consumption of meat is an important component part of food consumption always.From the meat product consumption structure, by 2010, pork accounted for 64% of total amount in the domestic production of meat, secondly was that poultry accounts for 20%, and beef and mutton output account for 10% and 6% respectively, and this consumption structure is difficult to change in a short time.In recent years, the transformation of people's philosophy of life, health perception constantly strengthens, quality and health conditions requiring to meat product are more and more stricter, the control meat quality just becomes more and more important in our daily life, the freshness of meat has been reacted the quality of meat to a great extent, effect such as microbial degradation, lipid oxidation can make meat become stale, therefore, evaluation about the freshness of meat just seems most important, the check of freshness of meat more and more is subject to people's attention, and the method for inspection and means also improve constantly.
The method of check freshness of meat generally is divided into organoleptic examination, physical and chemical inspection and Micro biological Tests.The classical method that detects the meat freshness is the mensuration of total volatile basic nitrogen (TVBN), but this method complicated operation, length consuming time, the technical requirement height, glassware is difficult to be cleaned, and there is subjectivity in result's judgement, is not suitable for quick, easy, large batch of detection characteristics and requirement.The method that also has several fast measuring meat freshnesss, the method of inspection that comprises the pH value, simple and easy method, the sulfuretted hydrogen method of inspection, globulin precipitation test, globulin precipitation test method, electrical conductivity method, color colour difference meter rapid test method, TTC reduction rapid test method, the triketohydrindene hydrate color reaction method of detecting of ammonia.
By retrieval, relevant Chinese patent is arranged, application number 200610127321.3 " pork freshness intelligent detection device ", application number 200720109458.6 " multiple spectrum meat freshness artificial intelligence measuring system ", application number 200510059937.7 " method and the device of the harmless fast detecting of a kind of livestock and poultry meat freshness ", application number 200410083641.4 " standard color card of fast detecting freshness of meat ", application number 200710068733.9 " multiple spectrum meat freshness artificial intelligence measurement method and system ", application number 200910068052.1 " utilize the method for detection by electronic nose chicken freshness " and wait the freshness that detects meat.
Much scholars the method for the freshness of detection meat such as sensor method, electronic tongue, Electronic Nose, bio-impedance method electrochemical impedance spectroscopic methodology electrochemical impedance spectroscopy (EIS), reflection spectrometry, near infrared method (NIRS), ion mobility spectrometry method occurred making great efforts to find quick, accurate, the cheap method of analyzing the freshness of meat of a kind of energy in recent years.
The above listed various method of inspection that is used for the meat freshness, what have needs visual inspection, has very big subjectivity, degree of spoilage that can not accurate quantification meat; A series of equipment of the needs that have and device are finished, the process complexity, and detection time is long; Need specialized equipment and the professional that have finish, and the operation requirement is high, expense is bigger, and analytical approach is too complicated, the practical application inconvenience, be difficult to satisfy the current requirement that detects for the batch samples quick nondestructive, in practical application, also have certain difficulty, still be in conceptual phase.
Summary of the invention
At the problems referred to above, the objective of the invention is for provide a kind of objective, succinct, quick, accurate, good reproducibility, can the batch detection freshness of meat method.
For achieving the above object, the present invention takes following technical scheme:
A kind of method that detects freshness of meat adopts the method for headspace solid-phase microextraction and gas phase look-mass spectrometry, i.e. HS-SPME/GC-MS method may further comprise the steps:
(1) weight according to every part of 0.1g～20g takes by weighing the meat sample, and load weighted sample is respectively charged into the head space bottle;
(2) with the meat sample in the head space bottle at 30～80 ℃, balance 20～60min under 100～1000r/min condition inserts solid-phase micro-extraction fibre head extraction 1～30min;
(3) sample after will extracting enters gas chromatograph-mass spectrometer analysis then in the desorb of chromatogram injection port, obtains detecting data; Wherein chromatographic condition is: chromatographic column: capillary column, heating schedule: 30～50 ℃ of initial temperatures, 150～220 ℃ of finishing temperatures, carrier gas (He) flow velocity 0.5～2.0mL/min, injector temperature: 150～250 ℃, input mode: shunting or split sampling not, desorption time: 1～10min; The mass spectrum condition is: electron bombard (EI) ion gun, electron energy 70eV, filament current is 10～25 μ Amps, electron-multiplier voltage is 1000V～2000V, 200～250 ℃ of transmission line temperature, 150～200 ℃ of ion source temperatures, 150～200 ℃ of ion hydrazine temperature, MS part TIC pattern, mass scanning scope m/z 30～1000;
(4) carry out analyzing evaluation meat sample freshness to detecting data.
Preferably, step (2) be with the meat sample in the head space bottle at 50 ℃, balance 30min under the 500r/min condition, the extraction 5min, described fiber head is 50/30 μ m DVB/CAR/PDMS.Wherein, the extracting fiber head is aging: before using for the first time, temperature, time that the extracting fiber head provides according to producer wear out.The extraction time is 1min when wearing out fiber head.Need when using later in the down aging 10min of aging temperature, can adsorbable volatile ingredient to guarantee sloughing it.
Preferably, the sample in the step (3) after the extraction is at chromatogram injection port desorption time 5min, and input mode is split sampling not.
Preferably, the chromatographic condition in the step (3): capillary column is Agilent 19091R-316, and chromatographic column is VOC (60m * 0.32mm * 1.80 μ m).
Preferably, the heating schedule in the step (3): 35 ℃ keep 3min, rise to 85 ℃ with 10 ℃/min, rise to 160 ℃ with 2 ℃/min, rise to 200 ℃ with 20 ℃/min, keep 5min, carrier gas (He) flow velocity 1.0mL/min, injector temperature: 220 ℃.
Preferably, mass spectrum condition in the step (3) is electron bombard (EI) ion gun, electron energy 70eV, filament current is 25 μ Amps, and electron-multiplier voltage is 1750V, 230 ℃ of transmission line temperature, 170 ℃ of ion source temperatures, 180 ℃ of ion hydrazine temperature, MS part TIC pattern, mass scanning scope m/z 30～200.
Preferably, the detection data in the step (4) are handled by Varian MS workstation software systems, by unknown compound as calculated the machine examination rope be complementary with NIST and combine second order ms and carry out qualitatively, undertaken quantitatively by peak area.
Described meat is bird, domestic animals and aquatic product, wherein preferred pork, beef, mutton, chicken, duck, the flesh of fish and shellfish meat.
Detection principle of the present invention is: that gas chromatography mass spectrometry has is objective, detect the volatile matter and the characteristics of favorable reproducibility accurately and quickly; Solid-phase microextraction (SPME) has just shown its special advantages since 19th century were applied to analyzing volatile constituent, easy, quick, economic security, solvent-free, selectivity good and highly sensitive, can be directly and gas chromatography-mass spectrum (GC-MS) coupling, centralized procurement sample, extraction, concentrate, sample introduction is in one, accelerated the speed of analyzing and testing greatly.These characteristics make HS-SPME be widely used in analyzing flavor substance in the food.The present invention concentrates, extracts the volatile matter in the meat by the pre-treatment mode of using headspace solid-phase microextraction, separate through gas chromatography, enter mass detector and detect, the fragmention at the material peak that comes out according to Mass Spectrometer Method carries out the freshness of qualitative, quantitative meat.
By can accept edible meat to green meat, people, can not accept edible meat not, difference such as addle fully addles under the situation situation of change of volatile organic matter in the meat, research different phase fingerprint material proposes method and finger-print to the freshness classification.If judge the grade of freshness of meat sample, according to above-mentioned principle, before the freshness of judging the meat sample, at first, according to method of the present invention different meat samples is detected, obtain the total ion current figure of meat sample under the different situations, formulate the foundation of the total particle flow graph of standard of evaluation meat sample freshness as evaluation meat freshness.During detection, determine to compare total particle flow graph of detected sample with the total particle flow graph of known standard according to method of the present invention, thus the grade of freshness of evaluation meat sample.If relatively two different meat samples which when fresher, then can just can judge by total particle flow graph of two detected samples relatively, more than the peak kind and the big meat sample freshness of intensity low.
The beneficial effect that the present invention compared with prior art has is:
(1) detection method of the present invention is the detection technique of carrying out the meat freshness that proposes first at home, use the freshness of this technology for detection pork, can solve traditional organoleptic examination at present, the subjectivity that the methods such as freshness of physical and chemical inspection pork exist, complicacy, shortcomings such as inaccuracy, significantly improve the objectivity and the accuracy of detection of the freshness of meat, it is a kind of objective to develop, succinctly, fast, accurately detect the new technology of pork freshness, widen of the application of instrumental analysis means such as gas chromatography combined with mass spectrometry, for food security provides reliable analysis test method in the food inspection field.
(2) freshness of this method detection meat only need use small amount of sample to get final product, and is extremely low to sample consumption, and pre-treatment is simple, quick, whole testing process full automation.
(3) pre-treatment employing headspace solid-phase microextraction technology of the present invention extracts the volatile constituent in the meat, adopt the heated sample pre-service, can make the volatile ingredient of storing sample under the different condition be in same level, can investigate the freshness of meat under the different storage requirements.
(4) the present invention has good economic benefit.Traditional measurement means need expend great amount of manpower and material resources at aspects such as sampling, mensuration, data analyses, and weak effect.This measurement mechanism is full-automatic because of whole extraction process and analytic process, can measure the information of the volatile constituent in the meat quickly and accurately, analyzes the freshness that obtains meat, thereby realizes in real time, the Non-Destructive Testing freshness of meat.
(5) China is very big to the consumption demand amount of meat, and achievement in research of the present invention can be applicable to the detection of the freshness of various livestock and poultry, aquatic product, promote the food inspection analysis instrumentation, objectify, accuracy.
Description of drawings
Fig. 1 is total particle flow graph of fresh pork sample;
Fig. 2 is total particle flow graph of edible pork sample;
Fig. 3 is total particle flow graph that can not eat the pork sample;
Fig. 4 is total particle flow graph of complete corrupt pork sample.
Embodiment
Below in conjunction with specific embodiment the present invention is done further concrete detailed description the in detail, but embodiments of the present invention are not limited thereto, the technological parameter for not indicating especially can carry out with reference to routine techniques.
Select the meat sample of different freshnesss, its freshness evaluation carried out the detection of following steps for using headspace solid-phase microextraction gas chromatography combined with mass spectrometry technology:
(1) instrument
Three-in-one automatic sampler: U.S. CTC company product; Varian 4000GC/MS/MS system gas chromatograph-mass spectrometer: VARIAN Oncology Systems's product, be furnished with the EI ionization source; 50/30 μ mDVB/CAR/PDMS extracting head: Supelco product; Sample introduction dottle pin: Thermogreen
TMLB-2Septa, diam=11.0mm (7/16in.); Electronic balance: Beijing Sai Duolisi balance company limited product, BS110S, Max=110g, d=0.1mg; Headspace sampling bottle: Microliter Analytical Supplies, Inc, 22 * 75mm, 20mL; Chromatographic column: Agilent 19091R-316 capillary column, VOC (60m * 0.32mm * 1.80 μ m).
(2) sample
The meat sample of different freshnesss is blended with meat grinder respectively, after weighing, preserve after load weighted sample is respectively charged in the head space bottle sealing.
Embodiment 1
A kind of method that detects freshness of meat, its concrete steps are as follows:
(1) headspace solid-phase microextraction of sample
Wearing out of extracting fiber head: before using for the first time, temperature, time that the extracting fiber head provides according to producer wear out.The extraction time is 1min. when wearing out fiber head.Need when using later on prior to the down aging 30min of aging temperature, under the condition identical, do not add sample again and do blankly for several times, just can make sample up to the chromatographic peak of resolving blank extracting head is constant with making sample.
Add 1g pork sample in 20ml head space bottle, at 50 ℃, 500r/min balance 30min inserts 50/30 μ m DVB/CAR/PDMS fiber head then with the meat sample in the head space bottle, in 50 ℃ of extraction 5min.
(2) gaschromatographic mass spectrometry detects
Sample after the extraction enters gas chromatograph-mass spectrometer analysis then in the desorb of gas chromatography (GC) injection port, obtains detecting data.
Chromatographic condition is: Agilent 19091R-316 capillary column, VOC (60m * 0.32mm * 1.80 μ m) chromatographic column; Heating schedule: 35 ℃ keep 3min, rise to 85 ℃ with 10 ℃/min, rise to 160 ℃ with 2 ℃/min, rise to 200 ℃ with 20 ℃/min, keep 5min; Carrier gas (He) flow velocity 1.0mL/min, injector temperature: 220 ℃; Input mode: split sampling not; Desorption time: 5min.
The mass spectrum condition is: electron bombard (EI) ion gun; Electron energy 70eV; Filament current is 25 μ Amps; Electron-multiplier voltage is 1750V; 230 ℃ of transmission line temperature; 170 ℃ of ion source temperatures; 180 ℃ of ion hydrazine temperature.MS part TIC pattern, mass scanning scope m/z 30～200.
(3) precision and repeatability
The pork of choosing under the same condition of storage is analyzed 5 times, and the average relative standard deviation (RSD) of each chromatographic peak peak area and retention time is respectively 1.70% and 0.31%.This result shows that method has higher precision and reappearance.
(4) data result analysis
By Varian MS workstation software systems the result is handled: unknown compound is machine examination rope and NIST is complementary and undertaken qualitative by second order ms as calculated; Undertaken quantitatively by peak area.
With green meat, people can accept edible meat, can not accept edible meat not, the four kinds of differences that addle fully addle meat under the situation respectively by the said method check and analysis, obtain the total ion current figure of meat sample under the different situations, referring to Fig. 1,2,3,4, itself and the total particle flow graph of known standard are compared, thus the grade of freshness of evaluation meat sample.By the contrast between Fig. 1,2,3,4 as can be seen, Fig. 1 peak kind is less and intensity is little, thereby its freshness is the highest; In like manner, Fig. 2,3,4 freshness reduce successively.
Embodiment 2
A kind of method that detects freshness of meat, its concrete steps are as follows:
(1) headspace solid-phase microextraction of sample
Wearing out of extracting fiber head: before using for the first time, temperature, time that the extracting fiber head provides according to producer wear out.The extraction time is 1min. when wearing out fiber head.Need when using later on prior to the down aging 30min of aging temperature, under the condition identical, do not add sample again and do blankly for several times, just can make sample up to the chromatographic peak of resolving blank extracting head is constant with making sample.
Add the 0.1g chicken meat sample in 20ml head space bottle, at 80 ℃, 1000r/min balance 60min inserts 50/30 μ m DVB/CAR/PDMS fiber head then with the meat sample in the head space bottle, in 50 ℃ of extraction 30min.
(2) gaschromatographic mass spectrometry detects
Sample after the extraction enters gaschromatographic mass spectrometry logotype instrument then and analyzes in the desorb of gas chromatography (GC) injection port, obtains detecting data.
Chromatographic condition is: Agilent 19091R-316 capillary column, VOC (60m * 0.32mm * 1.80 μ m) chromatographic column; Heating schedule: 30 ℃ keep 3min, rise to 55 ℃ with 10 ℃/min, rise to 120 ℃ with 2 ℃/min, rise to 150 ℃ with 20 ℃/min, keep 5min; Carrier gas (He) flow velocity 0.5mL/min, injector temperature: 150 ℃; Input mode: split sampling not; Desorption time: 1min.
The mass spectrum condition is: electron bombard (EI) ion gun; Electron energy 70eV; Filament current is 20 μ Amps, and electron-multiplier voltage is 1000V; 200 ℃ of transmission line temperature; 150 ℃ of ion source temperatures; 150 ℃ of ion hydrazine temperature.MS part TIC pattern, mass scanning scope m/z 30～1000.
(3) precision and repeatability
The chicken of choosing under the same condition of storage is analyzed 5 times, and the average relative standard deviation (RSD) of each chromatographic peak peak area and retention time is respectively 1.80% and 0.33%.This result shows that method has higher precision and reappearance.
(4) data result analysis
By Varian MS workstation software systems the result is handled: unknown compound is machine examination rope and NIST is complementary and undertaken qualitative by second order ms as calculated; Undertaken quantitatively by peak area.
Can draw equally by total particle flow graph of said method to the chicken meat sample detection of different freshnesss, this method can be evaluated the grade of freshness of chicken meat sample, and the peak kind is many more and chicken freshness that the intensity peak is big more is low more.
Embodiment 3
A kind of method that detects freshness of meat, its concrete steps are as follows:
(1) headspace solid-phase microextraction of sample
Wearing out of extracting fiber head: before using for the first time, temperature, time that the extracting fiber head provides according to producer wear out.The extraction time is 1min. when wearing out fiber head.Need when using later on prior to the down aging 30min of aging temperature, under the condition identical, do not add sample again and do blankly for several times, just can make sample up to the chromatographic peak of resolving blank extracting head is constant with making sample.
Add 20g flesh of fish sample in 20ml head space bottle, at 30 ℃, 100r/min balance 20min inserts 50/30 μ m DVB/CAR/PDMS fiber head then with the meat sample in the head space bottle, in 50 ℃ of extraction 1min.
(2) gaschromatographic mass spectrometry detects
Sample after the extraction enters gaschromatographic mass spectrometry logotype instrument then and analyzes in the desorb of gas chromatography (GC) injection port, obtains detecting data.
Chromatographic condition is: Agilent 19091R-316 capillary column, VOC (60m * 0.32mm * 1.80 μ m) chromatographic column; Heating schedule: 50 ℃ keep 3min, rise to 90 ℃ with 10 ℃/min, rise to 180 ℃ with 2 ℃/min, rise to 250 ℃ with 20 ℃/min, keep 5min; Carrier gas (He) flow velocity 2.0mL/min, injector temperature: 250 ℃; Input mode: split sampling not; Desorption time: 10min.
The mass spectrum condition is: electron bombard (EI) ion gun; Electron energy 70eV; Filament current is 30 μ Amps, and electron-multiplier voltage is 2000V; 250 ℃ of transmission line temperature; 200 ℃ of ion source temperatures; 200 ℃ of ion hydrazine temperature.MS part TIC pattern, mass scanning scope m/z 30～500.
(3) precision and repeatability
The flesh of fish of choosing under the same condition of storage is analyzed 5 times, and the average relative standard deviation (RSD) of each chromatographic peak peak area and retention time is respectively 1.86% and 0.35%.This result shows that method has higher precision and reappearance.
(4) data result analysis
By Varian MS workstation software systems the result is handled: unknown compound is machine examination rope and NIST is complementary and undertaken qualitative by second order ms as calculated; Undertaken quantitatively by peak area.
Can draw equally by total particle flow graph of said method to the flesh of fish sample detection of different freshnesss, this method can be evaluated the grade of freshness of flesh of fish sample, and the peak kind is many more and flesh of fish freshness that the intensity peak is big more is low more.
The foregoing description is a preferred implementation of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under spirit of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (8)
1. a method that detects freshness of meat is characterized in that, adopts the method for headspace solid-phase microextraction and gas phase look-mass spectrometry, and concrete steps are as follows:
(1) weight according to every part of 0.1g～20g takes by weighing the meat sample, and load weighted sample is respectively charged into the head space bottle;
(2) with the meat sample in the head space bottle at 30～80 ℃, balance 20～60min under 100～1000r/min condition inserts solid-phase micro-extraction fibre head extraction 1～30min;
(3) sample after will extracting enters gas chromatograph-mass spectrometer analysis then in the desorb of chromatogram injection port, obtains detecting data; Wherein chromatographic condition is: chromatographic column: capillary column, heating schedule: 30～50 ℃ of initial temperatures, 150～220 ℃ of finishing temperatures, carrier gas (He) flow velocity 0.5～2.0mL/min, injector temperature: 150～250 ℃, input mode: shunting or split sampling not, desorption time: 1～10min; The mass spectrum condition is: electron impact ion source, electron energy 70eV, filament current is 20～30 μ Amps, electron-multiplier voltage is 1000V～2000V, 200～250 ℃ of transmission line temperature, 150～200 ℃ of ion source temperatures, 150～200 ℃ of ion hydrazine temperature, MS part TIC pattern, mass scanning scope m/z 30～1000;
(4) carry out analyzing evaluation meat sample freshness to detecting data.
2. the method for detection freshness of meat as claimed in claim 1 is characterized in that, step (2) be with the meat sample in the head space bottle at 50 ℃, balance 30min under the 500r/min condition, the extraction 5min, described fiber head is 50/30 μ m DVB/CAR/PDMS.
3. the method for detection freshness of meat as claimed in claim 1 is characterized in that, the sample in the step (3) after the extraction is 5min at chromatogram injection port desorption time, and input mode is split sampling not.
4. the method for detection freshness of meat as claimed in claim 3, it is characterized in that, heating schedule in the step (3) is: 35 ℃ keep 3min, rise to 85 ℃ with 10 ℃/min, rise to 160 ℃ with 2 ℃/min, rise to 200 ℃, keep 5min with 20 ℃/min, carrier gas (He) flow velocity 1.0mL/min, injector temperature: 220 ℃.
5. the method for detection freshness of meat as claimed in claim 4 is characterized in that, the capillary column in the step (3) is Agilent 19091R-316; Chromatographic column is VOC, model 60m * 0.32mm * 1.80 μ m.
6. as claim 1 or 3 or the method for 4 or 5 described detection freshness of meat, it is characterized in that 230 ℃ of the transmission line temperature in the mass spectrum condition of step (3), 170 ℃ of ion source temperatures, 180 ℃ of ion hydrazine temperature, mass scanning scope m/z 30～200.
7. the method for detection freshness of meat as claimed in claim 1, it is characterized in that, the detection data of step (4) are handled by Varian MS workstation software systems, by unknown compound as calculated the machine examination rope be complementary with NIST and combine second order ms and carry out qualitatively, undertaken quantitatively by peak area.
8. the method for detection freshness of meat as claimed in claim 1 is characterized in that, described meat comprises pork, beef, mutton, chicken, duck, the flesh of fish and shellfish meat.
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| CN105021743A (en) * | 2015-07-30 | 2015-11-04 | 浙江大学 | Method for determining volatile flavor substances in soft-shelled turtle meat with assistance of acid-alkali method |
| CN105067785A (en) * | 2015-08-07 | 2015-11-18 | 合肥美菱股份有限公司 | Device and method used for detecting mutton freshness |
| CN108387656A (en) * | 2018-02-26 | 2018-08-10 | 华南理工大学 | A kind of method that LC-MS detects Bis(hydroxymethyl)imidazolidinyl urea in cosmetics |
| CN109839409A (en) * | 2017-11-24 | 2019-06-04 | 江苏省农业科学院 | A method of smell in irradiation Duck Products bag is differentiated using electronic nose |
| CN109991324A (en) * | 2019-01-28 | 2019-07-09 | 新疆农业科学院农产品贮藏加工研究所 | A kind of method of the more unrestrained sheep mutton of identification |
| CN110646546A (en) * | 2019-10-10 | 2020-01-03 | 中国农业科学院农产品加工研究所 | Meat product flavor compound profile analysis method |
| CN111060660A (en) * | 2020-02-19 | 2020-04-24 | 广州分格食品科技有限公司 | A detection device for meat quality |
| CN111472092A (en) * | 2020-04-22 | 2020-07-31 | 内蒙古农业大学 | Double-indication intelligent label for identifying meat quality and manufacturing method and application thereof |
| CN112782289A (en) * | 2019-11-08 | 2021-05-11 | 中国科学院大连化学物理研究所 | Method for identifying mutton |
| TWI727659B (en) * | 2020-02-14 | 2021-05-11 | 統一企業股份有限公司 | Analysis method of pork freshness |
| CN113358806A (en) * | 2021-06-29 | 2021-09-07 | 江苏大学 | Method and system for rapidly screening and detecting meat product characteristic metabolic volatile matters |
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