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

Cheng Qu; Yuzhu Li; Shanshan Du; Yuchuang Geng; Mengke Su; Honglin Liu

doi:10.1016/j.foodres.2022.111805

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

Food Res Int. 2022 Nov:161:111805. doi: 10.1016/j.foodres.2022.111805. Epub 2022 Aug 24.

Authors

Cheng Qu¹, Yuzhu Li¹, Shanshan Du¹, Yuchuang Geng¹, Mengke Su², Honglin Liu³

Affiliations

¹ China Light Industry Key Laboratory of Meat Microbial Control and Utilization, School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
² China Light Industry Key Laboratory of Meat Microbial Control and Utilization, School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China. Electronic address: sumengke555@163.com.
³ China Light Industry Key Laboratory of Meat Microbial Control and Utilization, School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China. Electronic address: liuhonglin@mail.ustc.edu.cn.

PMID: 36192950
DOI: 10.1016/j.foodres.2022.111805

Abstract

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.

Keywords: Food security; Meat nutrition; Meat quality; Raman spectroscopy; SERS.

Publication types

Review
Research Support, Non-U.S. Gov't

MeSH terms

Humans
Meat
Quality of Life*
Spectrum Analysis, Raman* / methods