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| Progress on the Application of Raman Spectroscopy in Meat Adulteration Detection |
| HAN Aiyun, ZHANG Zhenran, XIE Libin, SHI Junpo, JU Huidong, ZUO Xiaolei |
| 1.College of Chemical Engineering, Shijiazhuang University, Shijiazhuang 050035, China; 2.Shijiazhuang Agricultural Product Quality Testing Center, Shijiazhuang 050021, China; 3.Shijiazhuang Agricultural and Rural Bureau, Shijiazhuang 050000, China |
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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.
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2021, Vol. 35 
