Abstract
Abstract Biosensors can find application in meat and meat products testing for safety, including microbial and other contaminants, and quality, including meat freshness, beef tenderness and pork quality defects. The available biosensors enable the evaluation of freshness, the classification of tenderness of meat products, the evaluation of the glycolysis extent and the presence of the microbial and other contaminants. Since biosensors depend on receptor types, the expansion of knowledge on metabolic transformations occurring in meat contributes to the development of new potential markers and indicators. Examples include assays for glucose, lactates, hypoxanthines, calpastastins, microbial and other contaminants in meat products, augmenting conventional methods. At the same time, biosensors rely on transducers for detection, requiring achievement in many fields including nanotechnology and optics, among others. Biosensors have potential to become a fundamental tool for monitoring and controlling safety and quality of meat products in the future. Hence the aim of the present paper is to present the current state of knowledge on the application of biosensors in meat.
Highlights
Dynamic development of biosensors expands the possibilities of their application
Choe et al (2009) determined glucose by strip tests, in blood samples obtained during bleeding, and they proved a negative correlation between the glucose level and pH of meat 45 minutes after slaughter and a positive correlation between the glucose content in the meat drip and the lightness of meat
The available biosensors enable the evaluation of freshness, the classification of tenderness of meat products, and the evaluation of the glycolysis extent (Balasubramanian et al, 2004; HernándezCázares et al, 2010; Daszczuk et al, 2014; Przybylski et al, 2016)
Summary
Hargreaves et al (2009) successfully used household glucometers for the evaluation of glucose content in a beef meat extract The authors compared their results with assays carried out by traditional titration (Bongault titration method) and found no statistically significant differences between the tests. Choe et al (2009) determined glucose by strip tests, in blood samples obtained during bleeding, and they proved a negative correlation between the glucose level and pH of meat 45 minutes after slaughter (pH45) and a positive correlation between the glucose content in the meat drip and the lightness of meat. Correlations between the glucose level in the natural drip loss measured by strip test and the residual glycogen (r=0.84), and between glucose and the glycolytic potential (r=0.79) were proved. The detection limits for microorganisms, their toxins and metabolites emphasize the necessity to dispose of very sensitive analytical methods for pathogen detection in meat (Table 2)
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