Near-infrared and fourier-transform infrared spectroscopy for meat quality and safety assessment: A review

Abstract

Meat quality and safety assessment demands analytical tools that are rapid, nondestructive, and capable of resolving a broad spectrum of physicochemical and microbiological parameters simultaneously. Near-infrared (NIR) and Fourier-transform infrared (FTIR) spectroscopy have emerged as two of the most promising technologies in this regard, offering complementary analytical capabilities rooted in distinct physical mechanisms of light-matter interaction. This review systematically examines the application of NIR and FTIR spectroscopy across the full scope of meat quality and safety evaluation, beginning with their contrasting physical and chemical principles as applied to muscle matrices, followed by a comprehensive mapping of spectral absorption bands to individual quality parameters including moisture, protein, fat, lipid oxidation, water-holding capacity, color, tenderness, and pH. Their utility in meat safety and authenticity assessment, encompassing microbial spoilage monitoring, species adulteration detection, exogenous adulterant identification, and halal authentication, is critically evaluated. Key methodological challenges including sample heterogeneity, water interference, calibration transferability, and model interpretability are discussed. Future directions emphasizing portable instrumentation, hyperspectral imaging, artificial intelligence integration, and open-access spectral databases are proposed. The evidence collectively supports a complementary dual-spectroscopic framework as the most comprehensive and practically deployable strategy for nondestructive meat quality governance across the supply chain.