Identifying the Fraud and Authenticity of Meat Products by Infrared Spectroscopy: A Systematic Review

Abstract

Meat and meat products are very valuable and widely consumed, therefore, it is necessary to detect fraud in these products. The purpose of this review is to introduce and debate on quick and easy diagnostic methods for the identity of meat and meat products. For carrying out this review, scientific databases and search engines for finding the articles were “Google Scholar”, “SID”, “Scopus”, “PubMed”, “Science Direct”, and “ISI”. The search was done for articles published that included the search term containing, authentication, meat products, health, and risk assessment in their title. This study focused on published articles from 2016 to 2022. The studies indicated that classical analytical methods have replaced fast, simple, and non-invasive methods to increase productivity and profitability in the meat supply chain. Fourier transform infrared (FTIR) spectroscopy, near infrared (NIR) spectroscopy have become valuable analytical methods for structural or functional studies related to foods as a fast, non-destructive, cost-effective, and sensitive physicochemical fingerprinting method. The studies indicate that ATR-FTIR spectroscopy had better results statistically and functionally.

Keywords: Adulteration, Authenticity, Chemometrics, Meat products, Infrared spectroscopy