Spectroscopic approaches for non-destructive shell egg quality and freshness evaluation: Opportunities and challenges

Shell egg quality and freshness are traditionally assessed by destructive laboratory-level methods, thus restricting the possibilities to be easily guaranteed in industrial chain. Non-destructive techniques therefore of paramount importance, giving accuracy, speed, instantaneous results. Among these techniques, spectroscopy is promising because it would allow development on-line applications for shell grading, with clear benefits both industries consumers. However, there still few works literature about this topic. Thus, review presents recently published (years 2015–2020) methods (i.e., VIS-NIR, NIR, Raman, microwaves, hyperspectral imaging, pulsed IR thermography) non-destructive assessment freshness, aim boosting research field some directions fulfilment needs. Indeed, spectroscopic have been proven useful tools evaluation freshness. The advances instrumentation data analysis predict non-destructive, fast, environmentally friendly approaches. implementation requires robust calibration transfer simplified hand-held systems low-cost easy use.