meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2025-10-3-226-236meat-491Research ArticleСтатьиPost-mortem identification of meat with abnormal autolysis by non-invasive methodsPost-mortem identification of meat with abnormal autolysis by non-invasive methodshttps://orcid.org/0000-0001-5889-9176KudryashovL. S.KudryashovL. S.

Leonid S. Kudryashov, Doctor of Technical Sciences, Professor, Chief Researcher

26, Talalikhin str., 109316, Moscow

Leonid S. Kudryashov, Doctor of Technical Sciences, Professor, Chief Researcher

26, Talalikhin str., 109316, Moscow

lskudryashov@yandex.ruhttps://orcid.org/0000-0002-6597-0492KudryashovaO. A.KudryashovaO. A.

Olga A. Kudryashova, Candidate of Technical Sciences, Leading Researcher, Scientific Laboratory of Normative and Technical Developments and Expertise

Rzhavki township, Moscow region, 142552

Olga A. Kudryashova, Candidate of Technical Sciences, Leading Researcher, Scientific Laboratory of Normative and Technical Developments and Expertise

Rzhavki township, Moscow region, 142552

std@vniipp.ruV.M. Gorbatov Federal Research Center for Food SystemsРоссияV.M. Gorbatov Federal Research Center for Food SystemsRussian FederationAll-Russian Scientific Research Institute of Poultry Processing Industry — Branch of the Federal Scientific Center “All-Russian Research and Technological Poultry Institute” of Russian Academy of SciencesРоссияAll-Russian Scientific Research Institute of Poultry Processing Industry — Branch of the Federal Scientific Center “All-Russian Research and Technological Poultry Institute” of Russian Academy of SciencesRussian Federation202505102025103226236Copyright © Kudryashov L.S., Kudryashova O.A., 20252025Kudryashov L.S., Kudryashova O.A.Kudryashov L.S., Kudryashova O.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/491

The theme under consideration is of great interest for researchers and practical specialists engaged in the development of methods for identification of meat with different courses of autolysis. In this review, modern non-invasive methods for meat quality assessment are presented. The authors describe methods developed for identification of meat with nontraditional course of autolysis, including determination of electric properties of meat (electrical conductivity, electrical resistance, electrical impedance), optical methods (light scattering, reflection, absorption, Raman spectroscopy, fluorescence spectroscopy, visible/near/mid-infrared spectroscopy), investigation of physical parameters of meat (determination of meat color coordinates using spectrocolorimeters, nuclear magnetic resonance, ultrasound spectroscopy and others). The results of studies carried out by various researchers on the use of the proposed methods for meat sorting into quality groups and certainty of the obtained data are presented. It is shown that meat quality can be predicted using the obtained values of electrical parameters and optical spectra. Analysis of published materials shows that up to now there is no definite answer to the question about a choice of a method for identification of meat quality group. This problem requires further research and discussion.

The theme under consideration is of great interest for researchers and practical specialists engaged in the development of methods for identification of meat with different courses of autolysis. In this review, modern non-invasive methods for meat quality assessment are presented. The authors describe methods developed for identification of meat with nontraditional course of autolysis, including determination of electric properties of meat (electrical conductivity, electrical resistance, electrical impedance), optical methods (light scattering, reflection, absorption, Raman spectroscopy, fluorescence spectroscopy, visible/near/mid-infrared spectroscopy), investigation of physical parameters of meat (determination of meat color coordinates using spectrocolorimeters, nuclear magnetic resonance, ultrasound spectroscopy and others). The results of studies carried out by various researchers on the use of the proposed methods for meat sorting into quality groups and certainty of the obtained data are presented. It is shown that meat quality can be predicted using the obtained values of electrical parameters and optical spectra. Analysis of published materials shows that up to now there is no definite answer to the question about a choice of a method for identification of meat quality group. This problem requires further research and discussion.

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The authors declare that there are no conflicts of interest present.