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Authentication and Quality Assessment of Meat Products by Fourier-Transform Infrared (FTIR) Spectroscopy

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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.

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Acknowledgments

The authors gratefully acknowledge financial support from the Scientific and Technological Research Council of Turkey (TÜBİTAK) with Project # 214O182.

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This review is funded by the Scientific and Technological Research Council of Turkey (TÜBİTAK), Project # 214O182

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara, Turkey

    Kezban Candoğan

  2. Biotechnology Institute, Ankara University, Ankara, Turkey

    Evrim Gunes Altuntas

  3. Department of Molecular Biology and Genetics, Faculty of Arts and Sciences, Nevşehir Hacı Bektaş Veli University, Nevşehir, Turkey

    Naşit İğci

  4. Science and Technology Application and Research Center, Nevşehir Hacı Bektaş Veli University, Nevşehir, Turkey

    Naşit İğci

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  1. Kezban Candoğan
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  2. Evrim Gunes Altuntas
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Correspondence to Kezban Candoğan.

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Candoğan, K., Altuntas, E.G. & İğci, N. Authentication and Quality Assessment of Meat Products by Fourier-Transform Infrared (FTIR) Spectroscopy. Food Eng Rev 13, 66–91 (2021). https://doi.org/10.1007/s12393-020-09251-y

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