Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: An overview

- Electromagnetic methods and sensors for meat quality assessment are overviewed.
- Electromagnetic sensors can be used on-line and are non destructive.
- Fluorescence, Infrared and Raman spectroscopy are used in non-contact sensors.
- NMR and MRI are suitable tools for non destructive measurement of food properties.
- X-ray, impedance and microwave are used in industrial devices for meat industry.

The meat industry needs reliable meat quality information throughout the production process in order to guarantee high-quality meat products for consumers. Besides laboratory researches, food scientists often try to adapt their tools to industrial conditions and easy handling devices useable on-line and in slaughterhouses already exist. This paper overviews the recently developed approaches and latest research efforts related to assessing the quality of different meat products by electromagnetic waves and examines the potential for their deployment. The main meat quality traits that can be assessed using electromagnetic waves are sensory characteristics, chemical composition, physicochemical properties, health-protecting properties, nutritional characteristics and safety. A wide range of techniques, from low frequency, high frequency impedance measurement, microwaves, NMR, IR and UV light, to X-ray interaction, involves a wide range of physical interactions between the electromagnetic wave and the sample. Some of these techniques are now in a period of transition between experimental and applied utilization and several sensors and instruments are reviewed.