Abstract：With the growing consumer interest in high quality meat, the demand for fast and reliable techniques for the detection of meat adulteration is growing. Raman spectroscopy is a molecular structure characterization technology based on the principle of inelastic scattering, which can detect the chemical structure of functional group molecules. Raman spectroscopy has been widely used in food detection since it was developed decades ago. It is fast, non-destructive, nonpolluting, simple and repeatable, and has been applied in the detection of meat adulteration with good results, showing a great potential for application. This review assembles the latest advances in the application of Raman spectroscopy in meat adulteration detection, and discusses problems existing in this field and future prospects.
韩爱云，张振冉，解立斌，史君坡，剧慧栋，左晓磊. 拉曼光谱技术在肉类掺假检测方面的应用研究进展[J]. 肉类研究, 2021, 35(7): 50-54.
HAN Aiyun, ZHANG Zhenran, XIE Libin, SHI Junpo, JU Huidong, ZUO Xiaolei. Progress on the Application of Raman Spectroscopy in Meat Adulteration Detection. Meat Research, 2021, 35(7): 50-54.
2021, Vol. 35 
