From farm to fork: Spectroscopy in meat quality and safety assurance

This chapter explores the application of spectroscopy in assessing meat quality and safety from farm to fork. This is a critical research area, particularly in the light of climate change, which is impacting food supply chains by altering livestock rearing conditions, microorganism loads, and cold chain logistics. To adapt to these changes, the meat industry must effectively manage product variability, and non-invasive technologies play a pivotal role in enabling timely and objective assessments. The chapter begins by outlining the key challenges encountered at various stages of meat production, followed by an overview of the primary attributes used to evaluate meat quality and safety. Next, it delves into the fundamental principles of vibrational spectroscopy, providing an overview of various spectroscopic techniques, including both point-based and imaging-based approaches. The discussion highlights the complexities of analysing heterogeneous materials like meat using spectroscopy, with a focus on Vis-NIR spectroscopy as the most promising technology for quality and safety assessments across different stages of meat production. Furthermore, the chapter examines the application of Vis-NIR spectroscopy and imaging for assessing meat quality and safety at the post-slaughter, packaging, and storage stages, drawing insights from various studies. Finally, it addresses the challenges of implementing Vis-NIR technology in meat processing plants and explores how advancements in spectroscopy, imaging instrumentation, computing hardware, and artificial intelligence are helping to overcome these obstacles.