Rapid Assessment of Meat Freshness by the Differential Sensing of Organic Sulfides Emitted during Spoilage.

Abstract

In this work, we report the fabrication of a two-member fluorescence sensor array that enables the assessment of three stages (fresh, slightly spoiled, and moderately or severely spoiled) of meat spoilage. The first member of the array, which has strong chalcogen bonding and sulfur-π interactions with organic sulfides, exhibits very high sensitivity, while the second member of the array, which has weak chalcogen bonding and sulfur-π interactions with organic sulfides, exhibits lower sensitivity. On the basis of the combined fluorescence responses of the two members, three stages of meat spoilage, including fresh, slightly spoiled, and moderately or severely spoiled, can be monitored. Notably, using the volatiles collected from 5 g of meat products over a short period of time (1 min), this two-member sensor array achieves sensitive responses to the organic sulfides emitted from the meats. The capacity of this method to rapidly assess meat freshness facilitates its practical application, as illustrated by the monitoring of the freshness of chicken and pork products in the real world.