Abstract: As a novel spectral detection method, Raman spectroscopy technique has been widely used in analysis of physicochemical structure of materials. Raman spectroscopy technique is also promising for component analysis of meat with the advantages of quickness and nondestructive detection. Meanwhile, Raman spectroscopy technique has good application prospect in meat science for its spectra being extremely insensitive to polar materials such as water. In this paper, the principle and classification of Raman spectroscopy technique are introduced briefly, component analysis and quality discrimination of meat by Raman spectroscopy technique are reviewed, and finally, perspective applications of this technique in further meat research is prospected.

Key words: Raman spectroscopy, meat science, component analysis, quality discrimination