Raman spectroscopic techniques for meat analysis: A review

Abstract

Raman spectroscopy (vibrational spectroscopy) proved to be an effective analytical approach in the field of geology, semiconductors, materials and polymers. Over the past decade, Raman spectroscopy has attracted the attention of researchers as a non-destructive, highly sensitive, fast and eco-friendly method and has demonstrated the unique capabilities of food analysis. The use of Raman spectroscopic methods (RSMs) to assess the quality of meat and finished products is rapidly expanding. From the analysis of one sample, you can get a large amount of information about the structure of proteins, the composition of fatty acids, organoleptic parameters, autolysis and spoilage indicators, authentication of raw materials, technological properties. An important advantage of the method is the comparability of the results obtained with the data of traditional analytical methods. Traditional methods of determining the quality of meat are often time-consuming, expensive and lead to irreversible damage to a sample. It is difficult to use them in production conditions directly on the meat processing lines. Technological advances have made it possible to develop portable Raman spectroscopes to use directly in production. The article presents the basic principles of Raman spectroscopy, system  atizes the results of the use of RSMs for the analysis of meat quality from different types of slaughter animals and provides tools for analyzing the data of the obtained spectra. Raman spectra have many dependent variables, so chemometric assays are used to work with them. Literature analysis has shown that currently there is no unified database of meat spectra in the world, standardized protocols for conducting research and processing the obtained results. In Russia, the use of RSMs is a new,