Meat freshness sensor

Enz5une sensors or assays exist for the determination of adenosine triphosphate (ATP) and its degradation products inosine 5 -monophosphate (IMP), inosine (HxR), hypoxanthine (Hx) and xanthine (X) as ATP is used as an indicator of the presence of microorganisms and the concentrations of its degradation products are used as indicators for fish and meat freshness in food industry [118]. 

Amines are formed in meat during storage. The monoamine content is therefore a measure of the meat freshness. Karube et al. (1980b) assembled a sensor for the determination of meat freshness based on monoamine oxidase (EC 1.4.3.4) catalyzing the reaction ... 

Musatov, V. Y., Sysoev, V. V., Sommer, M. and Kiselev, I. (2010) Assessment of Meat Freshness with Metal Oxide Sensor Microarray Electronic Nose A Practical Approach, Sens. Actual B, 144,99. 

Hernandez-Cazares, A.S., Aristoy, M.C. and Toldra, F. (2010) Hypoxanthine-based enzymatic sensor for determination of pork meat freshness. Food Chem., 123, 949-954. 

A special type of electronic nose is the freshness sensor, which is gradually finding its place in butchery and the meat industry. In the near future, limch parcels etc. could be equipped with such sensors. 

Apart from the aforementioned most frequently used sensor technologies, also selective electrochemical sensor combinations have been commercialised for use in dedicated applications. The combination of electrochemical CO, H2S, SO2 and NH3 sensors was used for quality and freshness control of foods like fish [98] and meat [99]. Combinations of MOSs and MOSFETs supplemented with a selective IR absorption sensor for carbon dioxide and a humidity sensor for measuring relative humidity were also described [100]. 

In addition to analyzing compounds, enzyme sensor has been used to determine the freshness of meats. Xanthine oxidase has been used to determine the levels of xanthine and hypoxanthine that are accumulated from purine degradation during muscle aging so as to monitor fish freshness for a long time. Traditional methods including the automated colorimetric method (54) were time consuming. Jahn et al (55) developed a dipstick test by... 

A sensor system for the determination of the freshness of meat has been proposed by Watanabe et al. (1984). It consists of a flow-through cell containing four enzyme electrodes which incorporate the following enzymes ... 

Food industry Biosensors based on CPs have been developed for quality control in food industry [113,225-227], The spectrum of these sensors ranges from detection of food-borne pathogens [228-234] and qualitative assessment of freshness of meat [235] to estimation of glucose, sucrose, lactate, citric acid, ascorbic acid, etc. in food products. 

The sensitivity of biosensors towards biological products means that they are particularly suitable for monitoiing ingredients, food additives, contaminants, and toxins. A glucose electrode can determine the freshness of meat by the glucose consumption of the microbes on its surface [283]. Similarly, the fteshness of fish is indicated by a sensor that is sensitive to hypoxanthine, inosine and inosine-5 -mono-phosphate [284, 285]. There are multiple uses for biosensors in the food produce industry, such as the determination of lactate for the... 

---