Non-destructive spectroscopic and imaging techniques for the detection of processed meat fraud
CITATION: Edwards, K., et al. 2021. Non-destructive spectroscopic and imaging techniques for the detection of processed meat fraud. Foods, 10(2):448, doi:10.3390/foods10020448.
The original publication is available at https://www.mdpi.com
Publication of this article was funded by the Stellenbosch University Open Access Fund
In recent years, meat authenticity awareness has increased and, in the fight to combat meat fraud, various analytical methods have been proposed and subsequently evaluated. Although these methods have shown the potential to detect low levels of adulteration with high reliability, they are destructive, time-consuming, labour-intensive, and expensive. Therefore, rendering them inappropriate for rapid analysis and early detection, particularly under the fast-paced production and processing environment of the meat industry. However, modern analytical methods could improve this process as the food industry moves towards methods that are non-destructive, non-invasive, simple, and on-line. This review investigates the feasibility of different non-destructive techniques used for processed meat authentication which could provide the meat industry with reliable and accurate real-time monitoring, in the near future.