Raman spectroscopy for predicting meat quality traits

Stephanie M. Fowler, Heinar Schmidt, Rico Scheier, David L. Hopkins

Research output: Book chapter/Published conference paperChapter (peer-reviewed)

3 Citations (Scopus)


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.
Original languageEnglish
Title of host publicationAdvanced technologies for meat processing
EditorsFidel Toldrá, Leo M.L. Nollet
Place of PublicationBoca Raton
PublisherCRC Press
Number of pages30
ISBN (Electronic)9781498754606, 9781315152752
ISBN (Print)9781498754590
Publication statusPublished - 2018

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    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