Evaluation Of Meat Freshness Research Articles

Potential of two-dimensional correlation-based dual-band visible/near infrared spectroscopy to predict total volatile basic nitrogen content in meat

In the meat industry, it is essential to monitor the total volatile basic nitrogen (TVB-N) content due to its impact on human diets safety. In the present study, two-dimensional correlation spectroscopy (2D-COS) was combined with dual-band visible/near-infrared spectroscopy to identify the characteristic wavelengths of TVB-N in pork meat during storage. Reflectance spectra of pork longissimus dorsi muscles at 350–1100 nm and 1000–2500 nm were obtained during a 13-day storage period. The dual-band spectra were merged via parabolic fitting, and subjected to pre-treatments using absorbance conversion, first derivation (FD), and standard normal variate transformation (SNV). Then, the storage day was used as the external perturbation factor, and 2D-COS was performed on the dynamic spectra to identify TVB-N-related wavebands. Twenty-five characteristic wavelengths were selected, and a simplified partial least square regression (PLSR) model was established with a correlation coefficient (Rp) of 0.9591, root mean square error on prediction (RMSEP) of 1.8341 mg/100 g, and relative percent deviation (RPD) of 3.2518. These results outperformed those of the model based on full wavebands data (Rp = 0.9215, RMSEP = 2.8191 mg/100 g, RPD = 2.1114). This study accurately predicted TVB-N values in pork meat, and the integration of 2D-COS and dual-band spectra had great potential for real-time meat freshness evaluation.

Current Technological Approach for Chicken Meat Freshness Evaluation: A Review

Chicken meat is the most widely consumed commodity by the public because it contains high protein and low fat. The freshness of food needs to be considered by producers and consumers. Therefore, many people have difficulty determining the freshness of chicken meat. Freshness assessment using conventional methods is usually based on chemical, physical, and microbiological parameters analysis. Some disadvantages of freshness assessment using traditional methods are time-consuming, expensive, and destructive. In recent decades, the development and implementation of meat quality analysis methods have increased. This paper aims to examine various methods of non-destructive detection of chicken meat freshness which have several advantages, including requiring quick time analysis, less sample preparation, low cost, and non-destructive measurements. In this paper, we explain various principles and technological applications used in assessing the freshness of chicken meat, including smart packaging, digital imaging, electronic nose and gas sensors, and spectroscopy. Ultimately, developing chicken meat freshness evaluation technology will help all customers and stakeholders monitor the product more effectively and efficiently.

Real-Time Fluorescence Screening Platform for Meat Freshness

Meat's freshness is closely related to food safety and human health and has received increasing attention nowadays. To on-site visually screen meat freshness in a fast and non-destructive manner, we rationally constructed a series of fluorescent probes (JDCN, JDNS, and JDPY) with distinct electron-withdrawing substitution groups based on julolidine-fused coumarin. These probes underwent an aza-Michael addition followed by an elimination reaction with cadaverine to generate a colorimetric and ratiometric fluorescence response, and their sensing performance was rationally enhanced by improving the electron-withdrawing strength of substitution groups. Particularly, JDCN with a dicyanovinyl group as the reaction site exhibited outstanding sensing performance including rapid response (∼60 s), high selectivity, and low detection limit (14 nM). Furthermore, JDCN was fabricated into test kits to detect cadaverine vapor with a high-contrast fluorescence change from red to green. Based on two-color visualization of cadaverine vapor, on-site non-contact and non-destructive monitoring of meat freshness was successfully achieved. The good sensing performance rendered JDCN test kits a promising real-time fluorescence screening platform for rapid, non-destructive, and accurate evaluation of meat freshness.

Real-time and rapid prediction of TVB-N of livestock and poultry meat at three depths for freshness evaluation using a portable fluorescent film sensor

Traditional meat freshness evaluation methods are cumbersome and time consuming. In this study, the freshness of goat and duck meat at −1, 4, 10, and 25 °C was monitored by the fluorescent film sensor, and the content of total volatile basic nitrogen (TVB-N) and biogenic amines (BAs) of the samples was also determined using traditional methods. Correlation and partial least squares (PLS) regression analyses were performed between sensor response intensity (RI) and freshness indices. The results showed that the RI, TVB-N, and BAs contents of goat and duck meat at a subcutaneous sampling depth of 0–1 cm were highly correlated. Moreover, the regression coefficients (R2) of the PLS model of TVB-N were all higher than 0.8. Notably, the R2 of duck meat at 25 °C in the PLS model was 1. This study accurately predicted TVB-N values in livestock and poultry meats by the fluorescent film sensor for the first time, which is real-time, and rapid, with great potential for meat freshness evaluation in future production.

Ppb-level H2S gas sensor based on CuNi-MOFs derivatives for meat freshness detection at low temperature environment

H2S is usually used as one of the landmark gases for meat freshness detection under low temperature storage conditions. In this paper, the NiO-doped CuO composite derived from MOFs was synthesized by a low temperature (−25 ℃) precursor hydrothermal and sintering procedure for H2S detection. The influence of precursor solution temperature and sintering temperature on the structure of MOFs derivatives were discussed by SEM, TEM, and XRD characterization. The hydrothermal method of low-temperature precursor has guiding significance in improving the gas response performance of MOFs/MOFs derivatives. The sensor based on NiO-doped CuO composites derived from MOFs exhibited a ppb-level response to H2S gas. The sensor response is 106 % to 50 ppb H2S. Meanwhile, the sensor has good selectivity, and the response and recovery time are 115 s and 251 s, respectively. The low temperature precursor hydrothermal method directly affected the morphology and structure of MOFs derivatives by regulating the kinetics for MOFs nucleation and crystal growth, obtains more active adsorption sites. In addition, the composite has good sensing performance for H2S at the ambient temperature of 4 ℃ and −18 ℃, which verified the effectiveness for the detection of meat spoilage under a low temperature storage. Furthermore, the sensor based on NiO-doped CuO composites is a good candidate for H2S gas detection in meat freshness evaluation. Finally, an integrated circuit detection system was designed to detect H2S gas at different ambient temperatures. This work provides a new idea for meat freshness detection in a cold storage environment.

Fibre-optic biosensor for the detection of xanthine for the evaluation of meat freshness

Xanthine is produced by guanine deaminase and xanthine oxidase from guanine and hypoxanthine, respectively. It serves as an indicator of spoilage of meat and various pathological conditions. An optical biosensor has been fabricated for the detection of xanthine by absorption transmission approach. The bioassay principle used in this study is conversion of xanthine to uric acid and H2O2 by XO. Due to the production of uric acid, pH of the reaction decreases and falls in range of 7.5 - 6. The absorptive dye phenol red has been screened to visualize the change in colour. The coimmobilization of XO and dye phenol red indicator was done with sol-gel method onto the circular plastic discs for the development of biosensor. Volume of sample required for detection has been miniaturized to 10μl. The linear range of concentration and limit of detection were 0.5μM – 150μM and 0.5 μM respectively, have been achieved for xanthine. The designed biosensor was successfully employed for the detection of xanthine in chicken meat sample. Present study leads to the development of a fast and dependable biosensor with miniaturized sample volume and also mass scale screening possible through colour visualization.

Naphthyl End-Capped Terthiophene-Based Chemiresistive Sensors for Biogenic Amine Detection and Meat Spoilage Monitoring.

A reliable and sensitive detection of biogenic amines (BAs) is essential to ensure food safety and maintain public health. In this study, two naphthyl end-capped terthiophene derivatives, namely, 5-(naphthalen-1-yl)-2,2':5',2''-terthiophene (NA-3T) and 5,5''-di(naphthalen-1-yl)-2,2':5',2''-terthiophene (NA-3T-NA), were employed to develop chemiresistive sensors for detecting gaseous BAs. In contrast to NA-3T, the NA-3T-NA-based sensor showed a higher sensitivity for trimethylamine (TMA) with an experimental detection limit lower than 22 ppm, and for aromatic BAs, including dopamine, histamine, tryptamine, and tyramine. Additionally, the recovery time for TMA was found to be shorter than 23 s. In addition, both sensors were successfully used for an in situ evaluation of meat freshness by monitoring the concentration of relevant volatile BAs. The difference in the sensing performances of the two chemiresistive sensors was tentatively ascribed to different packing structures of the derivatives and the adlayer structures of the films developed with the compounds.

Poultry meat freshness evaluation using electronic nose technology and ultra-fast gas chromatography

To ensure that chicken meat products are safe to consume, it is important to be able to reliably determine its shelf-life. To assess the applicability of ultra-fast gas chromatography and electronic nose technology in evaluation of poultry, an analysis of the headspace of ground chicken meat samples refrigerated over a period of 7 days was performed. Chemometric techniques were used to mine additional information from a multiparametric data set. As a reference, sensory evaluation was also conducted, and several volatile chemical compounds that can potentially be used as poultry meat decomposition indicators were identified. The obtained results suggest the possibility of using both techniques to supplement the established methods of chicken meat quality assessment.Graphical abstract

Novel electrochemical xanthine biosensor based on chitosan–polypyrrole–gold nanoparticles hybrid bio-nanocomposite platform

The aim of this study was the electrochemical detection of the adenosine-3-phosphate degradation product, xanthine, using a new xanthine biosensor based on a hybrid bio-nanocomposite platform which has been successfully employed in the evaluation of meat freshness. In the design of the amperometric xanthine biosensor, chitosan–polypyrrole–gold nanoparticles fabricated by an in situ chemical synthesis method on a glassy carbon electrode surface was used to enhance electron transfer and to provide good enzyme affinity. Electrochemical studies were carried out by the modified electrode with immobilized xanthine oxidase on it, after which the biosensor was tested to ascertain the optimization parameters. The Biosensor exhibited a very good linear range of 1–200 μM, low detection limit of 0.25 μM, average response time of 8 seconds, and was not prone to significant interference from uric acid, ascorbic acid, glucose, and sodium benzoate. The resulting bio-nanocomposite xanthine biosensor was tested with fish, beef, and chicken real-sample measurements.

Computer assisted rapid nondestructive method for evaluation of meat freshness

In this study a technique was developed to predict the meat freshness decay by employing a nondestructive visible imaging method and a computer assisted analysis. The technique uses Opto-magnetic imaging spectroscopy and machine learning algorithms for detecting of freshness during storage. The opto-magnetic spectra of meat samples were acquired at 0, 12 and 24 hours of refrigerated storage using specially developed imaging system and computer image processing algorithm. The obtained spectra were related to the storage time of the samples, and several machine learning classification algorithms were tested. The best prediction results of freshness for chicken and beef was achieved using lazy IB1 classifier with the accuracy of 97.47% for chicken, and 98.23% for beef. Since the method is concerned with detecting changes in the state of water in tissues, the freshness decay period was estimated based on changes in meat hydration properties.

Graphene-titanium dioxide nanocomposite based hypoxanthine sensor for assessment of meat freshness

We report on the fabrication of a graphene/titanium dioxide nanocomposite (TiO2-G) and its use as an effective electrode material in an amperometric hypoxanthine (Hx) sensor for meat freshness evaluation. The nanocomposite was characterized by TEM, XRD, FTIR, XPS, TGA, BET, and CV using the redox couples [Fe(CN)6]−3/−4 and [Ru(NH3)6]+3/+2 respectively. The TiO2/G nanocomposite offered a favorable microenvironment for direct electrochemistry of xanthine oxidase (XOD). The fabricated Nafion/XOD/TiO2-G/GCE sensor exhibited excellent electro catalytic activity towards Hx with linear range of 20μM to 512μM, limit of detection of 9.5μM, and sensitivity of 4.1nA/μM. In addition, the biosensor also demonstrated strong anti-interference properties in the presence of uric acid (UA), ascorbic acid (AA) and glucose. Minimal interference of xanthine (Xn) was observed at ~7%. Moreover, the biosensor showed good repeatability (4.3% RSD) and reproducibility (3.8% RSD). The reported biosensor was tested towards the detection of Hx in pork tenderloins stored at room temperature for seven days. There was a good correlation (r=0.9795) between biosensor response and measurements obtained by a standard enzymatic colorimetric method. The TiO2-G nanocomposite is therefore an effective electrode material to be used in electrochemical biosensors to assess the freshness of meat.

Design of a Bionic Olfactory, Tactile Integrated System and its Application in Chicken Meat Quality Inspection

This study is aiming at the practical problem of meat freshness evaluation. Since meat putrefaction is a complex process that is influenced by many factors, it is necessary to have a comprehensive investigation of the various indicators to determine the freshness of meat. This research integrated information from a multisensory system to reduce uncertainty of evaluation. According to the odor mechanism model of rotten chicken, six types of sensors were chosen, which were combined as array for olfactory experiments. WDW-20 electronic universal testing machine (UTM) was adopted as tactile sensing device. As a bionic tactile test part, the UTM head is to obtain pressure characteristic curves of the meat. According to the odor model and elastic mechanics parameters of the chicken, the mechanical parameters were analyzed under the condition of cold storage, as well as time-varying results of fingerprint odor signal and salt base nitrogen volatile signal. Then, established the meat odor, elastic mechanics and freshness parameters, which were integrated into a fusion system and combined with the data through the experimental test. Eventually, established the mathematical model among meat odor, elastic mechanics parameters and meat freshness. This study provides theory reference for the evaluation of meat freshness, and delivers new thought and method for the design of multiphase bionic intelligent electrical measuring equipment.

Response time based output of metal oxide gas sensors applied to evaluation of meat freshness with neural signal analysis

The resistance response to a steep change of the composition in air is investigated for gas sensors based on metal oxide thin films after the target odour was injected from the chicken meat into the atmosphere of clean air. The change of the response is described using an exponential decrease with few time constants for the slope. The time constants are considered as an output data of the gas sensors. The output data are collected for chicken meat from an array of the sensors. Meat freshness is evaluated basing on the smell when the output data of the gas sensors are processed with a neural network. If the time constants are used for the output, the target smell is recognised even with a single sensor.

Characterization and meat freshness application of a serial three-enzyme reactor system measuring ATP-degradative compounds

A serial three-enzyme reactor system which measures hypoxanthine (H x), inosine (H xR) and inosine 5′-monophosphate (IMP) simultaneously was prepared, characterized for its properties and applied to freshness evaluation of meats. The biosensor system was operated as a flow injection analysis mode and the reactor length combination of 15, 12 and 7 cm for H x, H xR and IMP, respectively, was selected for a complete reaction between substrate and enzyme. The sequential enzymatic reactions by the system were performed best at 0.05 M phosphate buffer, pH 7.5 and 35°C. The effects of various possible interferants such as amino acids and sodium chloride on the system were investigated. When applied to meat freshness evaluation, the K i - and H-values obtained by the system agreed well with those obtained by a conventional method (liquid chromatography (LC)).