FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (23): 298-304.doi: 10.7506/spkx1002-6630-20181130-358

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Recent Progress in Application of Raman Spectroscopy in Meat Processing and Quality Control

LI Ke, YAN Luhui, ZHAO Yingying, ZHAO Dianbo, BAI Yanhong   

  1. (College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Province Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China)
  • Online:2019-12-15 Published:2019-12-24

Abstract: As a novel spectroscopic technique, Raman spectroscopy has the advantages of convenience, simplicity, fast and non-invasive detection, and high efficiency in the analysis of the structure and physicochemical properties of meat and meat products, and it has soon become one of the most important detection techniques used in the field of meat research. This paper briefly describes the principle of Raman spectroscopy and summarizes its application in meat processing and quality control such as processing quality, eating quality and safety evaluation, as well as the advantages of its combined application with chemometrics in meat research and industrial production of meat products. Meanwhile, future directions for the development directions of Raman spectroscopy in meat research are proposed.

Key words: Raman spectroscopy, meat processing, quality control

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