Integration of non-invasive and conventional systems for quality assessment and authentication of meat stuffs: A review with bibliometric analysis
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...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-07-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752500625X |
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| author | 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 |
| author_facet | 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 |
| author_sort | Asima Saleem |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-2bddbcbaff4b46f29b798d28ff6cfc68 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-2bddbcbaff4b46f29b798d28ff6cfc682025-08-20T03:50:22ZengElsevierFood Chemistry: X2590-15752025-07-012910277810.1016/j.fochx.2025.102778Integration of non-invasive and conventional systems for quality assessment and authentication of meat stuffs: A review with bibliometric analysisAsima Saleem0Aysha Imtiaz1Sanabil Yaqoob2Muhammad Awais3Kanza Aziz Awan4Hiba Naveed5Ibrahim Khalifa6Sezai Ercisli7Robert Mugabi8Saqer S. Alotaibi9Gulzar Ahmad Nayik10Jian-Ya Qian11Qing Shen12School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, ChinaSchool of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, ChinaPanvascular Diseases Research Center, The Quzhou Affiliaed Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou 324000,China; Laboratory of Food Nutrition and Clinical research, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China; Department of Food and Nutritional Sciences, Faculty of Science and Technology, University of Central Punjab, Lahore, PakistanNational Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture Faisalabad, PakistanDepartment of Food and Nutritional Sciences, Faculty of Science and Technology, University of Central Punjab, Lahore, PakistanDepartment of Food and Nutritional Sciences, Faculty of Science and Technology, University of Central Punjab, Lahore, PakistanFood Technology Department, Faculty of Agriculture, Benha University, 13736 Moshtohor, Qaluobia, EgyptDepartment of Horticulture, Faculty of Agriculture, Ataturk University, 25240 Erzurum, TurkeyDepartment of Food Technology and Nutrition, Makerere University, Kampala, Uganda; Corresponding authors.Department of Biotechnology, College of Science, Taif University, P.O.Box 11099, Taif 21944, Saudi ArabiaMarwadi University Research Centre, Department of Microbiology, Marwadi University, Rajkot, Gujarat 360003, IndiaSchool of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China; Corresponding authors.Panvascular Diseases Research Center, The Quzhou Affiliaed Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou 324000,China; Laboratory of Food Nutrition and Clinical research, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China; Corresponding author at: Panvascular Diseases Research Center, The Quzhou Affiliaed Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou 324000,China.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.http://www.sciencedirect.com/science/article/pii/S259015752500625XSustainable meat productionSustainable development goalsAdulteration detectionMeat quality assessmentChemometric analysisSpectral databases |
| spellingShingle | 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 Integration of non-invasive and conventional systems for quality assessment and authentication of meat stuffs: A review with bibliometric analysis Food Chemistry: X Sustainable meat production Sustainable development goals Adulteration detection Meat quality assessment Chemometric analysis Spectral databases |
| title | Integration of non-invasive and conventional systems for quality assessment and authentication of meat stuffs: A review with bibliometric analysis |
| title_full | Integration of non-invasive and conventional systems for quality assessment and authentication of meat stuffs: A review with bibliometric analysis |
| title_fullStr | Integration of non-invasive and conventional systems for quality assessment and authentication of meat stuffs: A review with bibliometric analysis |
| title_full_unstemmed | Integration of non-invasive and conventional systems for quality assessment and authentication of meat stuffs: A review with bibliometric analysis |
| title_short | Integration of non-invasive and conventional systems for quality assessment and authentication of meat stuffs: A review with bibliometric analysis |
| title_sort | integration of non invasive and conventional systems for quality assessment and authentication of meat stuffs a review with bibliometric analysis |
| topic | Sustainable meat production Sustainable development goals Adulteration detection Meat quality assessment Chemometric analysis Spectral databases |
| url | http://www.sciencedirect.com/science/article/pii/S259015752500625X |
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