Research on Rapid Detection Technology for Meat Food Safety Based on Near-Infrared Spectroscopy

Near-infrared spectroscopy (NIRS)has shown significant potential and advantages in the field of rapid detection of meat food safety. This paper reviews the technical principles, key technological strategies, and application cases of NIRS in the detection of meat food safety, aiming to provide a new perspective and reference direction. By analyzing the absorption characteristics of samples to nearinfrared light, NIRS can achieve rapid, non-destructive detection of chemical components in meat products, assessing their freshness, authenticity, and drug residues. The article details key technological strategies such as sample preparation and processing, instrument selection and performance parameter optimization, data collection and signal processing, and modeling and quantitative analysis. It also verifies the practical application effects of NIRS in the detection of meat freshness, adulteration identification, and drug residue detection through three independent case studies. Despite challenges such as cost, complexity of data processing, and operational skill requirements, NIRS is expected to provide more accurate and efficient detection solutions for meat food safety through technological innovation and interdisciplinary cooperation, thereby better safeguarding consumer health and improving food safety management levels.