Abstract
On-package dual sensors label has been constructed based on two pH indicators, and it has been applied to monitor the beef freshness. The two pH indicators used are methyl red (MR) and bromo cresol purple (BCP). The beef decay could be detected clearly and easily by the dual color indicators, where the MR change from red to yellow, while the BCP change from yellow to purple. The label responses accurately to the beef freshness, in term of its pH change due to the deterioration as shown by both color change at room and chiller temperatures. Similarly with the other parameters, such as the total volatile basic amine (TVBN), total viable count (TVC) and sensory evaluation. These levels were reached at 8 h and 7 days as the threshold of spoilage at room and chiller temperature respectively. Therefore, the label can be used as a simple and practical indicator for freshness monitoring of packaged beef.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
