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| Application of Spectroscopic Techniques in Identification of Meat Adulteration: A Review |
| LANG Yumiao, YANG Chunliu, LI Cui, LIU Fang, WANG Zhiqiang, DENG Yuzhen |
| College of Public Health, Hebei University, Baoding 071002, China |
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Abstract In recent years, meat safety incidents have occurred frequently. Meat adulteration has been a common occurance, which not only poses a threat to consumer health, but also restricts the sustainable development of China’s meat industry. Establishment of rapid and non-destructive detection techniques can provide technical support for identifying the authenticity of meat products and thus ensuring healthy development of the meat market. Traditional detection techniques for DNA (enzyme linked immunosorbent assay and polymerase chain reaction), protein and fat are destructive, time consuming and complicated to operate. By contrast, spectroscopic techniques, such as near-infrared spectroscopy, hyperspectral imaging and Raman spectroscopy, enable fast, non-destructive and online detection and hold great promise for application in the identification of meat adulteration. In this paper, recent progresses in the application of near-infrared spectroscopy, hyperspectral imaging and Raman spectroscopy in the identification and quantification of adulterated meat are reviewed, and existing problems and future prospects are discussed.
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2019, Vol. 33 
