ABSTRACT
Raman spectroscopy has gained increasing interest as a versatile tool for quality analysis of agricultural products and foods (Damez & Clerjon 2008; Herrero 2008a). The number of research reports on meat quality has increased dramatically in the last decade, and it is evident that Raman spectroscopy can improve our understanding of various meat properties and therefore of its keeping and eating qualities. Instruments for Raman spectroscopy have become more accessible thanks to innovative downsizing and price-reducing technologies. Raman spectroscopy is being established as one of the routine methods for meat quality analysis.
