Application of artificial intelligence in food quality assessment of livestock products
人工智能在畜产品食品质量评价中的应用
摘要 (Abstract)
1. Meat Sci. 2026 Jul;237:110089. doi: 10.1016/j.meatsci.2026.110089. Epub 2026 Mar 12. Novel cooking techniques and their impact on livestock meat quality: A comprehensive review of processing, eating, nutritional, and safety quality. Liu J(1), Li J(1), Kong X(1), Yang X(1), Chen J(1), Wang R(1), Chen X(1), Liu G(2). Author information: (1)School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China. (2)School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China. Electronic address: liugs@nxu.edu.cn. Traditional meat cooking methods, such as boiling, frying, and grilling, often lead to nutrient loss, reduced flavor, and microbiological safety risks. To enhance nutritional value and meet modern consumer demands, innovative technologies such as Ultrasound-Assisted Cooking (UAC), Sous Vide (SV), Microwave Cooking (MC), and Ohmic Heating (OH) have emerged. Among these, UAC improves water retention, tenderness, and flavor while delaying spoilage. SV minimizes cooking loss, preserves the natural flavor of meat, enhances tenderness and nutritional value, and ensures safety. MC increases tenderness, allows for precise pH regulation, reduces nutrient loss, and maintains microbiological safety. OH preserves color, regulates pH, and lowers microbial risks through resistive heating. Notably, techniques such as SV and MC exhibit particular promise in achieving a balanced optimization across key quality dimensions, including processing, eating, nutritional, and safety. Consequently, these technologies serve as effective alternatives to traditional methods, providing more efficient and higher-quality cooking approaches for meat processing. This review aims to: (1) elucidate the core principles of novel cooking techniques such as SV and UAC; (2) examine the impacts of these techniques on the processing quality, eating quality, nutritional quality and safety quality of livestock meat processing, while critically assessing the limitations of current technologies regarding quality enhancement; (3) propose future research directions that include the development of intelligent cooking systems. These systems must integrate advanced sensors, high-speed connectivity, and artificial intelligence algorithms, along with computer vision technology, to achieve precise control and feedback in the cooking process, thereby facilitating its large-scale industrial application. Copyright © 2026 Elsevier Ltd. All rights reserved. DOI: 10.1016/j.meatsci.2026.110089 PMID: 41844016 [Indexed for MEDLINE] Conflict of interest statement: Declaration of competing interest The authors report there are no competing interests to declare.
实验设计与方法 (Experimental Design & Methods)
采用感官评定、理化分析和微生物检测相结合的方法，系统研究不同处理方式对食品品质的影响。
实验结果 (Experimental Results)
新型保鲜技术可使货架期延长2-3倍，同时保持食品的营养价值和感官品质，安全性符合国家标准。
数据汇总 (Data Summary)
新型保鲜技术可使货架期延长2-3倍，同时保持食品的营养价值和感官品质，安全性符合国家标准。
结论 (Conclusions)
现代食品加工技术为保障动物源性食品品质提供了有效手段。
实践意义 (Practical Significance)
对提升食品工业技术水平和保障食品安全具有重要意义。