ABSTRACT
Raman spectroscopy is a method of vibrational spectroscopy that was first discovered by Indian physicist Sir C. V. Raman in 1928. Initially used to provide the first catalog of molecular vibrational frequencies, the low sensitivity of the technique hindered its use as extensive methods were needed to measure relatively large volumes of highly concentrated samples in order to obtain quality Raman spectra. Consequently, the use of Raman spectroscopy for chemical analysis declined as infrared (IR) spectrophotometers became available. Consequently, numerous studies have been conducted using both benchtop and handheld devices to determine whether Raman spectroscopy has the ability to predict a number of meat quality traits of beef, lamb, and pork. The ability to predict other meat quality traits of pork using Raman spectroscopy has also been investigated as further studies have measured pork to determine shear force (SF) values.
