“…To that end, rapid spectroscopy methods such as near infrared (Alamprese et al., 2016; Ding & Xu, 2000; Leng et al., 2020; Rohman et al., 2011), mid‐infrared (Al‐Jowder et al., 2002), Raman spectroscopy (Boyacı et al., 2014), multispectral image (Ropodi et al., 2017; Ropodi et al., 2015), hyperspectral (Chen et al., 2018; Jiang et al., 2019; Kamruzzaman et al., 2016; Kamruzzaman et al., 2015; Zhao et al., 2019), and combination of UV‐visible, near infrared, and mid‐infrared spectroscopy (Alamprese et al., 2013) have been utilized for determination of beef adulterated with other meats. However, for homogeneous biological tissues, NIRS using continuous wave can be used to detect the signal of the deep position is only approximate 14 mm (CAO et al., 2006). The limitation of measuring depth may be the most significant barrier to the practical application of spectral techniques to detect meat adulteration.…”