meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2022-7-2-97-111meat-214Research ArticleСтатьиRaman spectroscopic techniques for meat analysis: A reviewRaman spectroscopic techniques for meat analysis: A reviewhttps://orcid.org/0000-0001-8923-8661PchelkinaV. А.PchelkinaV. A.

Viktoriya A. Pchelkina, Candidate of Technical Sciences, Senior Research Scientist, Experimental Clinic-Laboratory of Biologically Active Substances of Animal Origin

26, Talalikhina str., 109316, Moscow

Viktoriya A. Pchelkina, Candidate of Technical Sciences, Senior Research Scientist, Experimental Clinic-Laboratory of Biologically Active Substances of Animal Origin

26, Talalikhina str., 109316, Moscow

 

v.pchelkina@fncps.ruhttps://orcid.org/0000-0003-4298-0927ChernukhaI. М.ChernukhaI. M.

Irina M. Chernukha, Doctor of Technical Sciences, Professor, Academician of the Russian Academy of Sciences, Principal Researcher, Experimental Clinic-Laboratory of Biologically Active Substances of Animal Origin

26, Talalikhina str., 109316, Moscow

Irina M. Chernukha, Doctor of Technical Sciences, Professor, Academician of the Russian Academy of Sciences, Principal Researcher, Experimental Clinic-Laboratory of Biologically Active Substances of Animal Origin

26, Talalikhina str., 109316, Moscow

imcher@inbox.ruhttps://orcid.org/0000-0003-3573-930XFedulovaL. V.FedulovaL. V.

Liliya V. Fedulova, Candidate of Technical Sciences, Head of the Experimental Clinic-Laboratory of Biologically Active Substances of Animal Origin

26, Talalikhina str., 109316, Moscow

Liliya V. Fedulova, Candidate of Technical Sciences, Head of the Experimental Clinic-Laboratory of Biologically Active Substances of Animal Origin

26, Talalikhina str., 109316, Moscow

l.fedulova@fncps.ruhttps://orcid.org/0000-0002-7980-3193IlyinN. A.IlyinN. A.

Nikolai A. Ilyin, Senior Laboratory Assistant, Experimental Clinic-Laboratory of Biologically Active Substances of Animal Origin

26, Talalikhina str., 109316, Moscow

Nikolai A. Ilyin, Senior Laboratory Assistant, Experimental Clinic-Laboratory of Biologically Active Substances of Animal Origin

26, Talalikhina str., 109316, Moscow

nikolai-1996@mail.ruV. M. Gorbatov Federal Research Center for Food SystemsРоссияV. M. Gorbatov Federal Research Center for Food SystemsRussian Federation2022240720227297111Copyright © Pchelkina V.A., Chernukha I.M., Fedulova L.V., Ilyin N.A., 20222022Pchelkina V.А., Chernukha I.М., Fedulova L.V., Ilyin N.A.Pchelkina V.A., Chernukha I.M., Fedulova L.V., Ilyin N.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/214

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

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

Raman spectroscopynondestructive analysismeat qualitymeat productsRaman spectroscopynondestructive analysismeat qualitymeat productsThe article was published as part of the research topic No. FNEN‑2019–0007 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RASThe article was published as part of the research topic No. FNEN‑2019–0007 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RASReferencesDeSmet, S., Vossen, E. (2016). Meat: The balance between nutrition and health. A review. Meat Science, 120, 145–156. https://doi.org/10.1016/j.meatsci.2016.04.008DeSmet, S., Vossen, E. (2016). Meat: The balance between nutrition and health. A review. Meat Science, 120, 145–156. https://doi.org/10.1016/j.meatsci.2016.04.008Shahbandeh, M. (2021). Meat consumption worldwide 1990– 2020, by meat type. Retrieved from https://www.statista.com/statistics/274522/global-per-capita-consumption-of-meat/. 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The authors declare that there are no conflicts of interest present.