Raman spectroscopy has been successfully correlated
with traditional quality methods commonly used to determine
quality of muscle food such as, protein solubility,
apparent viscosity, water holding capacity, instrumental
texture methods, DMA content, peroxide values, and fatty
acid composition among others. In some cases, this correlation
has been carried out with chemometric analysis
(PLSR, cluster analysis, etc.) to establish if Raman spectroscopy
data could predict the results obtained by traditional
quality methods used in muscle food and elucidate
if this spectroscopic technique could be used as a tool to
asses muscle food quality.