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This is accepted manuscript by the journal but prior to copy-editing or proofing. It can be cited using the author(s), article title, journal title, year of online publication, and DOI. It will be replaced by the final typeset version, which may therefore contain changes. The DOI will be remain the same.

REVIEW   Open Access    

Recent advances on surface enhanced raman spectroscopy in safety assessment and quality control of meat and meat products

  • 1.

    Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

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  • With the continuous development of spectroscopy technology, surface enhanced Raman spectroscopy (SERS) has been widely used as a fast and sensitive analysis method for the qualitative and quantitative analysis of trace analytes in foods. At present, SERS has been widely used in various fields such as food safety, materials and biomedicine. However, the advances of SERS in meat safety and quality detection have not been summarized. In this review, we introduced the development history and detection principles of SERS, and evaluated the advantages and potential of SERS applied in the field of meat safety and quality detection. Then, we compared two classical SERS detection modes, namely labeled detection and label-free detection, in terms of the advantages, disadvantages and application scopes. Furthermore, we presented the specific applications of SERS in detecting bacteria, viruses, veterinary drug residues, food additives, illegal additives, and biotoxin in meat and meat products. In addition, we summarized the development of SERS in meat adulteration and freshness identification. At last, we prospected the future development of SERS in meat safety and quality assessment will be involved with multiple methods integration, new material development and artificial intelligence. It is expected that this review will not only provide a comprehensive summary and exploration of SERS in meat safety and quality assessment but also shed a light on the future innovation and continued development of SERS in food and meat industry.

  • Cite this article

    Wu M, He H. 2024. Recent advances on surface enhanced raman spectroscopy in safety assessment and quality control of meat and meat products. Food Materials Research doi: 10.48130/fmr-0024-0018
    Wu M, He H. 2024. Recent advances on surface enhanced raman spectroscopy in safety assessment and quality control of meat and meat products. Food Materials Research doi: 10.48130/fmr-0024-0018
    shu

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Important Notice

This is accepted manuscript by the journal but prior to copy-editing or proofing. It can be cited using the author(s), article title, journal title, year of online publication, and DOI. It will be replaced by the final typeset version, which may therefore contain changes. The DOI will be remain the same.

REVIEW   Open Access    

Recent advances on surface enhanced raman spectroscopy in safety assessment and quality control of meat and meat products

  • 1.

    Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

  • Received: 10 July 2024
  • Revised: 16 August 2024
  • Accepted: 30 August 2024
    • First-online: 10 September 2024
Food Materials Research  Article in press  ()  |  Cite this article

Abstract: With the continuous development of spectroscopy technology, surface enhanced Raman spectroscopy (SERS) has been widely used as a fast and sensitive analysis method for the qualitative and quantitative analysis of trace analytes in foods. At present, SERS has been widely used in various fields such as food safety, materials and biomedicine. However, the advances of SERS in meat safety and quality detection have not been summarized. In this review, we introduced the development history and detection principles of SERS, and evaluated the advantages and potential of SERS applied in the field of meat safety and quality detection. Then, we compared two classical SERS detection modes, namely labeled detection and label-free detection, in terms of the advantages, disadvantages and application scopes. Furthermore, we presented the specific applications of SERS in detecting bacteria, viruses, veterinary drug residues, food additives, illegal additives, and biotoxin in meat and meat products. In addition, we summarized the development of SERS in meat adulteration and freshness identification. At last, we prospected the future development of SERS in meat safety and quality assessment will be involved with multiple methods integration, new material development and artificial intelligence. It is expected that this review will not only provide a comprehensive summary and exploration of SERS in meat safety and quality assessment but also shed a light on the future innovation and continued development of SERS in food and meat industry.

    Acknowledgments

    • This review was funded by the National Natural Science Foundation of China (22327804 and 22004064).

    Conflict of interest

    • The authors declare that they have no conflict of interest.

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    • Copyright: © 2024 by the author(s). Published by Maximum Academic Press on behalf of Nanjing Agricultural University. This article is an open access article distributed under Creative Commons Attribution License (CC BY 4.0), visit https://creativecommons.org/licenses/by/4.0/.
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    Wu M, He H. 2024. Recent advances on surface enhanced raman spectroscopy in safety assessment and quality control of meat and meat products. Food Materials Research doi: 10.48130/fmr-0024-0018
    Wu M, He H. 2024. Recent advances on surface enhanced raman spectroscopy in safety assessment and quality control of meat and meat products. Food Materials Research doi: 10.48130/fmr-0024-0018
    shu

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