| Grass carp surimi | Changes of protein structure and amino acid residue microenvironment | 2,900 cm–1 | / | Effective | (Gao et al., 2018) |
| Bull beef | Sensory characteristics (flavour) | 1,300–2,800 cm–1 | PLSR | Correlation coefficient of 0.80–0.96 | (Zhao et al., 2018) |
| Beef tallow, pork lard, chicken fat, duck oil | Adulteration (unsaturated fatty acids and total fatty acids) | 700–1,800 cm–1 | Correlated linear | Correlation coefficient of 0.96674 and 0.97148 | (Lee et al., 2018) |
| Chicken | Sodium chloride or sodium bicarbonate | 1,659±0.58 cm–1 to 1,661±0.58 cm–1 | one-way ANOVA | / | (Zhu et al., 2018) |
| Bovine | Tenderness (shear force) | 800–1,550 cm–1 | PLSR | Accuracy of 70%–88% | (Bauer et al., 2016) |
| Lamb | Intramuscular fat content and major fatty acid groups | 500–1,800 cm–1 | PLSR and linear regression | Correlation coefficient of 0.93 | (Fowler et al., 2015) |
| Bovine serum albumin | Orientation of Norfloxacin | 300–1,800 cm–1 | / | / | (Lian et al., 2019) |
| Cooked meat | Endpoint temperature | 1,800–2,000 cm–1 | PLS-DA and PCA | Accuracy of 97.87% | (Berhe et al., 2015) |
| Beef lions | Eating quality traits (juiciness and tenderness) | 671 nm | PLSR | / | (Fowler et al., 2018) |
| Porcine meat | pH | 323–2,105 cm–1 | ACO | Correlation coefficient of 0.90 | (Nache et al., 2016) |