Raman spectroscopic techniques for meat analysis: A review

Raman spectroscopy (vibrational spectroscopy) proved to be an effective analytical approach in the field of geology, semiconductors, materials and polymers. Over past decade, has attracted attention researchers as a non-destructive, highly sensitive, fast eco-friendly method demonstrated unique capabilities food analysis. The use spectroscopic methods (RSMs) assess quality meat finished products is rapidly expanding. From analysis one sample, you can get large amount information about structure proteins, composition fatty acids, organoleptic parameters, autolysis spoilage indicators, authentication raw materials, technological properties. An important advantage comparability results obtained with data traditional methods. Traditional determining are often time-consuming, expensive lead irreversible damage sample. It difficult them production conditions directly on processing lines. Technological advances have made it possible develop portable spectroscopes production. article presents basic principles spectroscopy, system atizes RSMs for from different types slaughter animals provides tools analyzing spectra. spectra many dependent variables, so chemometric assays used work them. Literature shown that currently there no unified database world, standardized protocols conducting research results. In Russia, new,