Meat Freshness Research Articles

Visualized test of environmental water pollution and meat freshness: Design of Au NCs-CDs-test paper/PVA film for ratiometric fluorescent sensing of sulfide

Hydrogen sulfide (H2S) is an environmental pollutant, and also the major released gas during the decay of meat products. To protect the ecological environment and human health, the establishment of a swift, convenient, and accurate detection method for H2S becomes essential. However, existing methods are still suffering from complex synthesis, high toxicity, poor visualization, and high detection limit. Herein, Au NCs-CDs nanocomposite-based test paper and polyvinyl alcohol (PVA) film are combined with a smartphone for sensitive and specific sulfide visualized monitoring. After the addition of sulfide, the fluorescence color changes from orange to green, achieving a quantitative linearity towards sulfide from 5 nM to 30 μM, with a low detection limit of 4.20 nM. The proposed method shows practicability in natural water samples. Furthermore, distinct fluorescence color variation is shown towards H2S originating from spoiled meat, showing the potential application prospect of Au NCs-CDs-PVA film as a meat freshness detector.

A novel multifunctional composite film of oxidized dextran crosslinked chitosan and ε-polylysine incorporating protocatechuic acid and its application in meat packaging

Oxidized dextrans (ODex) with different oxidation degrees were prepared by periodate oxidation. Chitosan (CS) and ε-polylysine (PL) were crosslinked with ODex and incorporated with protocatechuic acid (PA) to enhance the properties of the chitosan-based films. FT-IR, XPS and XRD analysis showed that the aldehyde groups of ODex were covalently crosslinked with amino groups of CS and PL through Schiff base reaction, and PA interacted with the film components through non-covalent bonds. The results of SEM and AFM indicated that the film structure became denser with the addition of ODex. Increasing crosslinking degree resulted in deepened color and improved the UV-blocking ability of the films, which was caused by the increase of CN groups. Covalent crosslinking significantly reduced the moisture content, swelling degree and water solubility. The film with 50% ODex had the highest mechanical strength (31.72 MPa) and modulus of elasticity (885.54 MPa). The results of water vapor permeability, thermal properties and PA release experiments also indicated the crosslinking of the films by ODex. The incorporation of PA significantly improved the antioxidant activity of the films, but to some extent, the antibacterial activity of the films decreased due to the consumption of amino groups by crosslinking. In addition, application experiments suggested that crosslinked films could maintain the quality and freshness of chilled meat for a longer period than that of PE plastic films. The study suggested that the new crosslinked films might have good prospects as food packaging materials.

Fabrication of sodium alginate/apricot peel pectin films incorporated with rose anthocyanin-rich extract for monitoring grass carp (Ctenopharyngodon idellus) freshness

The objective of this research was to fabricate a pH-sensitive packaging based on sodium alginate (SA) and apricot peel pectin (APP) with rose anthocyanins extracts (RAEs) by a casting method for monitoring grass carp (Ctenopharyngodon idellus) fish meat freshness. It revealed that RAEs were uniformly dispersed in film-forming matrix, which changed the mechanical strength (tensile strength: 44.95 MPa→35.76 MPa and elongation at break:69.84%→61.72%) and water vapor permeability (6.32 ×10−11 g. m/m2. s. Pa →8.10 ×10−11 g. m/m2. s. Pa) of the SA/APP film. With the incorporation of RAEs (5%−20%), the composite SA/APP/RAEs films exhibited higher thermal stability, superior antioxidant capacity, and stronger light barrier behaviors. In addition, the film containing 20% (w/w) RAEs (FRA20) exhibited a remarkable sensitivity to pH changes (pH 2–12). Furthermore, when applied for the grass carp freshness monitoring at 4 ℃, the light yellow appearance of FRA20 film suggested the beginning of fish spoilage, whereas the dark yellow appearance of FRA20 indicated the severe spoilage of the meat. A strong correlation (R2 =0.983) was observed between the total volatile basic nitrogen content of the meat sample and the total color difference of FRA20, suggesting the great potential of FRA20 for grass carp freshness monitoring.

Multiplex Detection of Biogenic Amines for Meat Freshness Monitoring Using Nanoplasmonic Colorimetric Sensor Array.

Biogenic amines (BAs) were presented as significant markers for the evaluation of the spoilage of meat and meat products. In this work, a colorimetric sensor array was developed for the discrimination and detection of spermine (SP), spermidine (SD), histamine (HS), and tryptamine (TP) as important BAs in food assessment. For this aim, two important spherical plasmonic nanoparticles, namely gold nanoparticles (AuNPs) and silver nanoparticles (AgNPs), were utilized as the sensing elements of the probes. The cross-reactive interaction of the target biogenic amines and the plasmonic nanoparticles caused the aggregation-induced UV-Vis spectra changes, which were accompanied by visual color variation in the solution. The collected responses were analyzed by principal component analysis-linear discrimination analysis (PCA-LDA) to classify the four BAs. This colorimetric sensor array can also discriminate between the individual BAs and their mixture accurately. Partial least squares regression (PLS-R) was also utilized for quantitative analysis of the BAs. The wide linear concentration ranges of 0.1-10.0 µM for the four BAs and desirable figures of merits (FOMs) showed the potential of the developed sensor for quantitative detection of the BAs. Finally, the practical ability of the developed probe was studied by the determination of the BAs in the meat samples, which successfully proved the potential of the colorimetric sensor array in a food sample.

Indicator films based on anthocyanins loaded on Metal-Organic Framework carriers and BP neural network for monitoring meat freshness

This study presented a novel indicator film for monitoring chicken freshness based on polyvinyl alcohol (PVA) and chitosan (CS) incorporated with a natural dye of anthocyanin loaded on MOFs (UiO-66 and UiO-66-Br) carriers. The characterization results of UiO-66/A and UiO-66-Br/A dyes showed that most anthocyanins bind to MOFs by intermolecular forces without disrupting the MOFs structure. Different dyes (anthocyanin, UiO-66/A, UiO-66-Br/A) with the same effective dye content were added into PVA/CS matrices to form PVA/CS/A (PCA) film, PVA/CS/UiO-66/A (PCUA) film and PVA/CS/UiO-66-Br/A (PCBA) film. With the addition of UiO-66/A and UiO-66-Br/A, the tensile strength and elongation at break of indicator films decreased. Small amounts of dye migration were observed in acidic and neutral food simulants for PCUA and PCBA films, while no dye migration was observed in alcoholic food simulants. PCUA and PCBA films exhibited higher sensitivity for detecting ammonia vapor, with a detection limit of 24.39 ppm for PCBA films. When all films were used to monitor changes in chicken breast freshness, PCBA films presented more accurate color changes than other films. The BP neural network-based prediction model utilizing the color change of PCBA film effectively predicted the freshness of chicken breast.

Cu-MOF derived CuO@g-C3N4 nanozyme for cascade catalytic colorimetric sensing.

The use of peroxidase mimics has great potential for various real applications due to their strong catalytic activity. Herein, a facile strategy was proposed to directly prepare CuO@g-C3N4 by Cu-MOF derivatization and demonstrated its efficacy in constructing a multiple enzymatic cascade system by loading protein enzymes onto it. The resulting CuO@g-C3N4 possessed high peroxidase-like activity, with a Michaelis constant (Km) of 0.25 and 0.16mM for H2O2 and 3,3',5,5'-tetramethylbenzidine (TMB), respectively. Additionally, the high surface area of CuO@g-C3N4 facilitated the loading of protein enzymes and maintained their activity over an extended period, expanding the potential applications of CuO@g-C3N4. To test its feasibility, CuO@g-C3N4/protein oxidase complex was prepared and used to sense the ripeness and freshness of fruits and meat, respectively. The mechanism relied on the fact that the ripeness of fruits increasedand freshness of food decreased with the release of marked targets, such as glucose and xanthine, which could produce H2O2 when digested by the corresponding oxidase. The peroxidase mimics of CuO@g-C3N4 could then sensitively colorimetric detect H2O2 in present of TMB. The obtained CuO@g-C3N4/oxidase complex exhibited an excellent linear response to glucose or xanthine in the range of 1.0-120μmol/L or 8.0-350μmol/L, respectively. Furthermore, accurate quantification of glucose and xanthine in real samples is achieved with spiked recoveries ranging from 80.2% to 120.0% and from 94.2% to 112.0%, respectively. Overall, this work demonstrates the potential of CuO@g-C3N4 in various practical applications, such as food freshness detection.

Quality characteristics and moisture migration of refrigerated bullfrog (Lithobates catesbeiana) under slightly acidic electrolyzed water combined with composite preservative treatment

The aim of this study was to investigate the effects of allicin and antioxidant of bamboo leaves (AOB) with slightly acidic electrolyzed water (SAEW) pretreatment on the microbiological, physicochemical quality and moisture migration of bullfrog (Lithobates catesbeiana) during refrigerated storage. The results showed that slightly acidic electrolyzed water combined with composite preservative treatment (SAA) could effectively inhibit microbial proliferation in bullfrogs, which reflected by total viable counts (TVC). The analysis low-field nuclear magnetic resonance (LF-NMR), water holding capacity (WHC), magnetic resonance imaging (MRI), and drip loss demonstrated that SAA can keep the freshness of bullfrog meat by preventing water migration. Moreover, SAA treatment also retard the increase of pH, malondialdehyde (MDA), total volatile basic nitrogen (TVB-N), biogenic amines and K-value, which also delay the deterioration of bullfrog meat and maintain a good sensory score. In conclusion, this study proved that SAA treatment can be used as an effective treatment to sustain the quality of bullfrogs during refrigerated storage.

An optical nose based on array of metal-doped carbon dots for identification of hazardous amines and assessing meat freshness

There is an obvious pressing demand for the sensitive and rapid, identification of toxic gases as environmental concerns. In this study, a facile approach for the detection and identification of amine solvents is reported. A colorimetric sensor array composed of different ninhydrin-mediated transition metal-doped carbon dots (TMCDs), deposited on a paper substrate, could sniff the odor of 29 different amines and accomplish their accurate identification. This analytical device generates a unique response pattern for each amine. Modeling the response data of the sensor array by linear discriminate analysis yields a discrimination accuracy of 94 % for the amines. Also, this method allows rapid quantification of ethylamine and isopropylamine in the concentration ranges of 0.008–1600 ppm and 0.05–828 ppm with detection limits of 1.4 ppb and 39 ppb, respectively, which are well below the immediately dangerous to life or health (IDLH) limit concentration for these amines. Interestingly, this sensor array provides discrimination between the isomers of some amines. Moreover, binary and ternary mixtures of amine solvents could be well recognized with this sensor. The application of the sensor array was tested for the assessment of the quality and freshness of some kinds of meat.

Facile Fabrication of Anthocyanin-Nanocellulose Hydrogel Indicator Label for Intelligent Evaluation of Minced Pork Freshness.

In order to develop a reliable and rapid method for meat freshness detection, nanocellulose (TOCNF) prepared via the TEMPO (2,2,6,6-tetramethylpiperidine oxidation) oxidation method was used as raw material to prepare hydrogels using Zn2+ coordination and binding. Physicochemical properties such as water absorption and porosity were analyzed. It was further used to select suitable hydrogels for the preparation of indication labels after anthocyanin adsorption, and it was applied in the freshness detection of fresh minced pork. Five percent TOCNF (w/w) aqueous solution was homogenized by high shear for 4 min, and 20% (w/w) zinc chloride solution was added to it, so that the concentration of zinc ions could reach 0.25 mol/L. After standing for 24 h, the hydrogel was obtained with good water absorption and a porous three-dimensional network structure. The activation energies of volatile base nitrogen (TVBN) and anthocyanin indicating label color changes were 59.231 kJ/mol and 69.453 kJ/mol, respectively. The difference between the two is within 25 kJ/mol, so the prepared indicator label can accurately visualize the shelf life of fresh pork.

Techniques of meat preservation- A review

Meat is the flesh of animals that is rich in protein, iron, zinc, fatty acids, and vitamins. Because of its nutrient and moisture concentrations, it is a highly perishable product. Because of its chemical composition and enzymatic activities, it is also very prone to spoilage. Because of the breakdown of fat, protein, and carbohydrates in meat, odors, putrefaction, and slime production occur, making the meat unsafe for human consumption. Moisture, temperature, microorganisms, ambient oxygen, and endogenous enzymes all have an impact on the shelf life and freshness of meat. Environmental bacteria are widely distributed and can adhere to meat from several sources, causing deterioration. Because of this, many technologies are used to preserve meat and meat products by inactivating or eliminating microbes. The goals of meat preservation are to enhance shelf life, eliminate microbes, and improve quality. Various preservation strategies are required to avoid the growth of bacteria that cause the physical and biochemical characteristics of meat to deteriorate. This review's goals are to discuss different methods and techniques for preserving fresh meat and meat products. This review also presents and discusses the benefits and drawbacks of these approaches.

Porphyrin-based sensor films for monitoring food spoilage

To increase food safety and to minimize food waste, it is interesting for the food industry and consumers to be able to determine food spoilage continuously and non-destructively. When food of animal origin is degraded, amines are released as protein breakdown products, which could be used to monitor the freshness of meat and fish. In this work, we introduce a porphyrin-based sensor foil aimed at the detection of biogenic amines. The sensor-porphyrin is formulated on mesoporous silica. Reactivity towards moderate humidity was eliminated by dispersion of the functionalized silica in polyethylene (PE), followed by thermal extrusion resulting in PE foils. After exposure to amines, the sensor foil changes its color irreversibly from green to red. The color change is accompanied by a pronounced shift of the fluorescence spectrum, which was used as a sensitive method to detect the degradation of fish products in model experiments. Titanium dioxide particles in the foil increased the detected fluorescence emission. Experiments with fish filets showed the applicability of the sensor foils in a real-life application by indicating the degree of spoilage after several days, while the microbial growth was depicted by total viable count. We anticipate that our sensor can be an integral part of smart food packages, helping to track the freshness of food during transport or storage.

Fabricating a visibly colorimetric film via self-releasing of anthocyanins from distributed mulberry pomace particles in hydrophilic sodium carboxymethyl starch-based matrix to monitor meat freshness

A highly distinguishable indicator film was developed based on sodium carboxymethyl starch, κ-carrageenan, carboxylated cellulose nanocrystals and mulberry pomace particles (MPPs). As the content of MPPs increased from 0 % to 6 %, the tensile strength decreased from 11.71 MPa to 5.20 MPa, the elongation at break increased from 26.84 % to 43.76 %, respectively, and the haze increased from 34.12 % to 52.10 %. The films accurately exhibit a color change from purple to blue-green under alkaline conditions. The enhanced haze improved the visible resolution of the films during the color-changing process. The films with the size of 7.50 mm × 7.50 mm and 10.0 mm × 10.0 mm exhibited obvious color changes when the total volatile basic nitrogen reached 14.60 mg/100 g and 19.04 mg/100 g, respectively, which accurately indicated the quality of pork and fish. This study will offer a simplified path to improve both accurate sensitivity and distinguishability for smart films.

Rapid and visual evaluation the internal corruption of meat tissue by a designed near-infrared fluorescence probe with a broad pH response range

Rapid and visual evaluation the internal corruption of meat tissue is closely related to public health. The pH change caused by glycolysis and amino acid decomposition is an important indicator of meat freshness. Herein, we designed a pH-responsive NIR fluorescent probe (Probe-OH) based on protonation/deprotonation for monitoring the internal corruption of meat tissue. Probe-OH was synthesized by a stable hemicyanine skeleton with phenolic hydroxyl group, which exhibited excellent performances such as high selectivity, high sensitivity, fast response time (60 s), a broad pH-responsive range of 4.0–10.0, and superior spatio-temporal sampling ability. In addition, we conducted a paper chip platform to measure pH value in different meat samples (pork and chicken), which is convenient to evaluate pH value of meat by observing the color changes of paper strips. Furthermore, in combination with the NIR advantages of fluorescence imaging, Probe-OH was successfully applied to assess the freshness of pork and chicken breasts, and the structural changes of muscle tissue can be clearly observed under confocal microscope. The results of Z-axis scanning showed that Probe-OH could penetrate into the interior to monitor the internal corruption of meat tissue, the fluorescence intensity changes with scanning height in the meat tissue section, and reaches its maximum at 50 μm. To the best of our knowledge, there have been no reports of fluorescence probe being used to image the inside of meat tissue section so far. It is expected that we can provide a new rapid, sensitive, near-infrared fluorescence method for assessment of the freshness in the internal organization of meat.

A pH-sensitive intelligent packaging film harnessing Dioscorea zingiberensis starch and anthocyanin for meat freshness monitoring

Abundant starch was isolated from Dioscorea zingiberensis C.H. Wright, a novel and underutilized industrial crop resource. In this study, an intelligent packaging film able to indicate food freshness was developed and characterized. D. zingiberensis starch (DZS) was bleached first, and its particle size, total starch content, amylose content, and gelatinization temperature were then measured. Butterfly pea (Clitoria ternatea Linn.) flowers were selected as the source of polyphenols, which rendered the prepared film intelligent and progressively blue–violet. SEM and FT–IR analyses showed the homogeneous dispersion of butterfly pea flower extract (BPE) in the film. The BPE–loaded film showed improved flexibility and resistance to UV and oxidation while maintaining sufficient mechanical strength and physical properties. Moreover, the film underwent a distinguishable color change from red to blue–violet and finally to green–yellow with increasing pH from 2 to 13. Similar color alteration also occurred when the film was exposed to ammonia. When the film was used to monitor the freshness of chicken stored at room temperature, it exhibited an obvious color change, implying its deterioration. Therefore, the newly developed BPE–DZS film, which was produced from readily accessible natural substances, can serve as an intelligent packaging material, indicating food freshness and prolonging shelf life.

Features of snail expertise

Snails are a delicacy that people have been eating for centuries. Products made from this meat contain few calories per 100 grams and fill the human body with useful elements. They can be prepared by cooking, namely escargot with various fillings (Burgundy snails, Catalan snails, Asian snails, snails with porcini mushrooms), and also, now a new type of product containing m gastropod mollusks – puffs with snails. If determining the quality and nutritional value of meat, it is necessary to determine indicators, if there is doubt about its suitability, which characterize the chemical composition, freshness, as well as the determination of microbiological contamination. The purpose of this work was to determine the features and practical aspects of examination of gastropod molluscs – snails. The studies highlighted in the scientific publications of Ukrainian scientists are significant, but they relate to the determination of the degree of freshness of snail meat by various methods and the organization of snail farming in various ways. Snails are a delicacy, dietary product of high commercial value and belong to the few types of food products. They are subject to mandatory veterinary and sanitary examination. A special feature of examination of snails is microbiological and bacteriological types of control to establish their general safety. In the course of research, first of all, the organoleptic indicators of molluscs, which reflect their freshness, are determined. Next, they conduct research on the presence of pathogenic microflora, determine the presence of radionuclides, conduct bacteriological research. In addition to the mollusk itself, the water with which they are irrigated, as well as the soil – the permanent habitat of snails – are also examined for the presence of helminth eggs. It was established that it is necessary to carry out laboratory control of each batch of snail meat for the content of microorganisms, such as MAFAnM, BGKP (coliforms), coagulase-positive staphylococcus (S. aureus), bacteria of the genus Proteus, pathogenic microorganisms, including salmonella, Listeria monocytogenes, radionuclides – Cs-137 and Sr-90 and helminths (nematodes).

PERILAKU KONSUMEN DAGING AYAM BROILER DI PASAR TRADISIONAL DAN MODERN

The purpose of this study was are to describe consumer behavior in buying broiler meat at the traditional and Modern Market. This research was conducted September-Oktober in Sorong City, West Papua. The sampling method used accidental sampling, and used descriptive data analysis. Variables namely Quality, Location, Price, and product information. The results of the study were obtained. First, broiler meat distribution channels at Saga supermarkets, namely from breeders to retailers and to consumers. Supermarker Saga as a Retail Merchant. The behavior of broiler meat consumers based on the quality of the meat in the Warmon market was 64%, because consumers prefer the freshness of traditional market meat. Based on location, consumers prefer Saga supermarkets as much as 74% because of complete facilities and convenience. Based on the price of broiler meat, the percentage of supermarket saga is 66% because this place sells meat according to the wishes of consumers in the form of cuts of meat at the right price. Based on information from Saga supermarkets, there were 78% due to more information on products to consumers through sosial media.

Fabrication and characterization of polyvinyl alcohol/sodium alginate/zein/ chitosan bilayer film for dynamic visualization of pork quality

The development of real-time and convenient meat freshness indication technology is crucial to ensure food safety. A novel antibacterial visualized intelligent film was designed based on polyvinyl alcohol (PA), sodium alginate (SA), zein (ZN), chitosan (CS), alizarin (AL) and vanillin (VA) using layer-by-layer assembly (LBL) method for real-time and in situ monitoring of pork freshness. The fabricated film had various advantageous properties, including an excellent hydrophobicity with a water contact angle (WCA) of 91.59°, improved color stability, excellent water barrier properties and increased mechanical performance (TS = 42.86 MPa). The fabricated film also demonstrated effective antibacterial properties with a bacteriostatic circle diameter of 13.6 mm for Escherichia coli. Moreover, the film can perceive and visualize the antibacterial effect through color changes, enabling dynamic visual monitoring of the antibacterial effect. A good correlation (R2 = 0.9188) between the color changes (ΔE) and total viable count (TVC) of pork was documented. Conclusively, fabricated multifunctional film improves the accuracy and versatility of freshness indication and had great potential for food preservation and freshness monitoring. The outcomes of this research provides a new perspective for the design and development of multifunctional intelligent films.

Nanomaterial-Doped Xerogels for Biosensing Measurements of Xanthine in Clinical and Industrial Applications.

First-generation amperometric xanthine (XAN) biosensors, assembled via layer-by-layer methodology and featuring xerogels doped with gold nanoparticles (Au-NPs), were the focus of this study and involved both fundamental exploration of the materials as well as demonstrated usage of the biosensor in both clinical (disease diagnosis) and industrial (meat freshness) applications. Voltammetry and amperometry were used to characterize and optimize the functional layers of the biosensor design including a xerogel with and without embedded xanthine oxidase enzyme (XOx) and an outer, semi-permeable blended polyurethane (PU) layer. Specifically, the porosity/hydrophobicity of xerogels formed from silane precursors and different compositions of PU were examined for their impact on the XAN biosensing mechanism. Doping the xerogel layer with different alkanethiol protected Au-NPs was demonstrated as an effective means for enhancing biosensor performance including improved sensitivity, linear range, and response time, as well as stabilizing XAN sensitivity and discrimination against common interferent species (selectivity) over time-all attributes matching or exceeding most other reported XAN sensors. Part of the study focuses on deconvoluting the amperometric signal generated by the biosensor and determining the contribution from all of the possible electroactive species involved in natural purine metabolism (e.g., uric acid, hypoxanthine) as an important part of designing XAN sensors (schemes amenable to miniaturization, portability, or low production cost). Effective XAN sensors remain relevant as potential tools for both early diagnosis of diseases as well as for industrial food monitoring.

Preparation and Application of pH-Sensitive Film Containing Anthocyanins Extracted from Lycium ruthenicum Murr.

A new pH-sensitive film was developed using Artemisia sphaerocephala Krasch. gum (ASKG), soybean protein isolate (SPI), and natural anthocyanin extracted from Lycium ruthenicum Murr. The film was prepared by adsorbing anthocyanins dissolved in an acidified alcohol solution on a solid matrix. ASKG and SPI were used as the solid matrix for the immobilization of the Lycium ruthenicum Murr. anthocyanin extract, which was absorbed into the film as a natural dye using the facile-dip method. Regarding the mechanical properties of the pH-sensitive film, the tensile strength (TS) values increased approximately 2-5-fold, but the elongation at break (EB) values decreased significantly by about 60% to 95%. With the increase in anthocyanin concentration, the oxygen permeability (OP) values first decreased by about 85%, and then increased by about 364%. The water vapor permeability (WVP) values increased by about 63%, and then decreased by about 20%. Colorimetric analysis of the films revealed variations in color at different pH values (pH 2.0-10.0). Fourier-transform infrared (FT-IR) spectra and XRD patterns indicated compatibility among ASKG, SPI, and anthocyanin extracts. In addition, an application test was conducted to establish a correlation between film color change and carp meat spoilage. At storage temperatures of 25 °C and 4 °C, when the meat was totally spoiled, the TVB-N values reached 99.80 ± 2.53 mg/100 g and 58.75 ± 1.49 mg/100 g, and the film's color changed from red to light brown and from red to yellowish green, respectively. Therefore, this pH-sensitive film could be used as an indicator to monitor the freshness of meat during storage.

Cyanostilbene-based fluorescent paper array for monitoring fish and meat freshness via amino content detection.

The detection of biogenic amines released from degraded meats is an effective method for evaluating meat freshness. However, existing traditional methods like titration are deemed tedious, while the use of sophisticated analytical instruments is not amenable to field testing. Herein, a cyanostilbene-based fluorescent array was rapidly fabricated using macroarray synthesis on a cellulose paper surface to detect amines liberated from spoiled beef, fish, and chicken. The fluorescence changes of immobilized molecules from the interaction with gaseous amines were used to monitor changes in freshness levels. Thanks to the high-throughput nature of macroarray synthesis, a set of highly responsive molecules such as pyridinium and dicyanovinyl moieties were quickly revealed. Importantly, this method offers flexibility in sensing applications including (1) sensing by individual sensor molecules, where the fluorescence response correlated well with established titration methods, and (2) collective sensing whereby chemometric analysis was used to provide a cutoff of freshness with 73-100% accuracy depending on meat types. Overall, this study paves the way for a robust and cost-effective tool for monitoring meat freshness.