Authentication and quality assessment of meat products by fourier-transform infrared (FTIR) Spectroscopy

Abstract

These days, food safety is getting more attention than in the recent past due to consumer awareness, regulations, and industrial competition to offer best quality products. Meat and meat products are very valuable but highly perishable. There is a need for reliable assessment techniques to ensure the safety and quality of these products throughout their shelf life. Classical analytical methods have been replaced with alternative, rapid, simple, and noninvasive methods to enhance productivity and profitability in the meat supply chain. Fourier-transform infrared (FTIR) spectroscopy has become a valuable analytical technique for structural or functional studies related to foods as a rapid, nondestructive, cost-efficient, and sensitive physicochemical fingerprinting method. This technique is readily applicable for routine quality control or industrial applications with a high degree of confidence. FTIR spectroscopy coupled with chemometrics has drawn attention to quality control, safety assessment, and authentication purposes in the meat and meat products domain. This review covers fundamental knowledge on FTIR spectroscopy coupled with chemometric techniques, as well as major applications of this robust method in meat science and technology for adulteration detection, monitoring biochemical and microbiological spoilage and shelf life, determining changes in chemical components such as proteins and lipids.