Integration of non-invasive and conventional systems for quality assessment and authentication of meat stuffs: A review with bibliometric analysis

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-01 DOI:10.1016/j.fochx.2025.102778

Asima Saleem , Aysha Imtiaz , Sanabil Yaqoob , Muhammad Awais , Kanza Aziz Awan , Hiba Naveed , Ibrahim Khalifa , Sezai Ercisli , Robert Mugabi , Saqer S. Alotaibi , Gulzar Ahmad Nayik , Jian-Ya Qian , Qing Shen

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引用次数: 0

Abstract

The growing global demand and price fluctuations in meat have raised concerns over safety, adulteration, and traceability. Conventional methods are time-consuming, labor-intensive, and reagent-dependent, limiting their use for rapid or on-site screening. This review provides a comprehensive overview of emerging non-invasive techniques—such as fluorescence, near-infrared, mid-infrared, and Raman spectroscopy—for assessing meat quality and detecting adulteration. The key novelty of this review is its integration of bibliometric analysis with a critical evaluation of advanced technologies aligned with the UN Sustainable Development Goals. The review also highlights the potential of hybrid systems that integrate spectroscopy with chemometrics and machine learning to provide accurate, real-time, and sustainable meat authentication solutions. It also highlights research gaps such as the need for multi-adulterant detection models, standardized validation protocols, and open-access spectral databases. By aligning innovation with regulatory and sustainability frameworks, this review advocates for robust, scalable solutions to build future-ready meat supply chains.

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肉制品质量评估与认证的非侵入性与传统系统的整合：文献计量学分析综述

不断增长的全球需求和肉类价格波动引发了人们对安全、掺假和可追溯性的担忧。传统方法耗时，劳动密集，试剂依赖，限制了其用于快速或现场筛选。本文综述了新兴的非侵入性技术，如荧光、近红外、中红外和拉曼光谱，用于评估肉类质量和检测掺假。这篇综述的关键新颖之处在于它将文献计量学分析与与联合国可持续发展目标一致的先进技术的关键评估相结合。该综述还强调了将光谱学与化学计量学和机器学习相结合的混合系统的潜力，以提供准确、实时和可持续的肉类认证解决方案。它还强调了研究差距，例如对多掺杂检测模型、标准化验证协议和开放获取光谱数据库的需求。通过将创新与监管和可持续性框架结合起来，本报告倡导建立稳健、可扩展的解决方案，以建立面向未来的肉类供应链。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.