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. Since these early days, the advent of lasers in the 1960s facilitated the development of more 84simplified Raman spectroscopy equipment and increased the sensitivity of the technique. Further development of technologies in recent decades has continued to increase the efficiency of the equipment, which has enabled the construction of smaller and more robust devices (McCreery, 2000). As a result, Raman spectroscopy is now a widely used method of chemical analysis used in a number of applications including archaeology, forensics, biomedical, and food sciences.
|Title of host publication||Advanced technologies for meat processing|
|Editors||Fidel Toldrá, Leo M.L. Nollet|
|Place of Publication||Boca Raton|
|Number of pages||30|
|ISBN (Electronic)||9781498754606, 9781315152752|
|Publication status||Published - 2018|
Fowler, S. M., Schmidt, H., Scheier, R., & Hopkins, D. L. (2018). Raman spectroscopy for predicting meat quality traits. In F. Toldrá, & L. M. L. Nollet (Eds.), Advanced technologies for meat processing (2nd ed., pp. 83-112). CRC Press. https://doi.org/10.1201/9781315152752