Raman spectroscopy for rapid fingerprint analysis of meat quality and security: Principles, progress and prospects

• Published in: Food research international 2022-11, Vol.161, p.111805-111805, Article 111805
• Main Authors: Qu, Cheng, Li, Yuzhu, Du, Shanshan, Geng, Yuchuang, Su, Mengke, Liu, Honglin
• Format: Article
• Language: English
• Subjects: Food security; Meat nutrition; Meat quality; Raman spectroscopy; SERS
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2022.111805

[Display omitted] •Systematic summarization for the applications of Raman spectroscopy in meat industry.•The sensitive, visual and deep scanning detections for SERS, RCI and SORS.•Current limitations and further trends for Raman spectroscopy in meat analysis. Meat nutrition and safety is highly related to people’s health and quality of life. There is a huge demand to rapidly analyze meat quality during product processing and storage, but few rapid detection tools. Traditional strategies have certain disadvantages, including time-consuming, expensive, damage to samples, and the need for professional operators. Nowadays, Raman spectroscopy is drawing more and more attention due to its potential in fingerprint, specificity, speed, non-destructive and portable. This comprehensive review first briefly introduces the principles of meat analysis by common Raman techniques, e.g. Raman spectroscopy, surface-enhanced Raman spectroscopy (SERS), Raman chemical imaging (RCI), and spatially offset Raman spectroscopy (SORS), and then focus on their analytical applications on structure analysis, quality evaluation, and security control. This review also prospects the future development trend and challenges in detecting and analyzing meat and meat products.