Research Progress on Application of Raman Spectroscopy on Meat Processing and Quality Control

Abstract

Abstract: As a novel type of spectroscopy technology, Raman spectroscopy has some advantage of convenience and simplicity, fast and lossless, and high efficiency in the analysis of the structure and physicochemical properties of meat and meat products, and rapidly become an important application technology in the meat field. This paper briefly described the principle of Raman spectroscopy, summarized its application in meat processing and analyzed its application in meat quality, processing quality and safety quality as well as its advantage by combination with chemometrics in meat science research and industrial production. Finally, a prospect on research of the development of Raman spectroscopy in the field of meat products was analyzed.

Key words: Raman spectroscopy, Meat processing, Meat quality control

CLC Number:

TS251.1

Ke LI Yan-Hong Bai. Research Progress on Application of Raman Spectroscopy on Meat Processing and Quality Control[J]. FOOD SCIENCE, 0, (): 0-0.

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