Vibrational spectroscopy for quality assessment of meat

Abstract

Vibrational spectroscopy (Raman and infrared spectroscopies) offers conformational information about different meat components (proteins, lipids, water, etc.) at the same time and has several advantages over quality traditional methods in that it is direct and noninvasive and requires small portions of sample. Raman and infrared spectroscopies combined with chemometric analysis have been used to determine meat composition, particularly fat content and fatty acid composition. However, the relevant applications of these spectroscopic techniques to assess meat quality should be noted, as compared with conventional methods used with this aim such as sensory analysis, physicochemical and microbiological methods, as well as the evaluation of meat adulteration.