Electronic noses: Powerful tools in meat quality assessment

Meat Science
Wojciech WojnowskiJacek Namieśnik

Abstract

Main factors that are considered by consumers when choosing meat products are colour and aroma, of which the latter is a more reliable indicator of quality. However, a simple sensory evaluation of hedonistic qualities is often not sufficient to determine whether protein is past its shelf life, and consumption of spoiled meat can lead to serious health hazards. Some volatile compounds can be used as spoilage indicators, and so a device equipped with a sensor sensitive to particular odorants would prove useful. Unfortunately, no such single compound has yet been identified, as the changes taking place in a sample of meat during storage are contingent on numerous factors. On the other hand, a combination of volatile compounds may form a unique 'fingerprint' which can be analysed pattern recognition algorithms with an electronic nose. It can supplement established techniques of meat quality assessment by providing results that correlate well with hedonic perception in a short time and at a low cost.

Citations

Aug 1, 2018·Sensors·Andrzej BieganowskiWojciech Franus
Oct 30, 2018·Chemical Senses·Jörn LötschThomas Hummel
Apr 4, 2019·Sensors·Wojciech WojnowskiJacek Namieśnik
Dec 4, 2019·Critical Reviews in Food Science and Nutrition·John Lewis Zinia ZaukuuZoltan Kovacs
Mar 18, 2020·Journal of Food Science and Technology·Xiao-Hong WuChun-Xia Dai
Jul 24, 2020·International Journal of Environmental Research and Public Health·Shan HeDominic Rowan Organ
Sep 4, 2018·Monatshefte für chemie·Anna RóżańskaJacek Namieśnik
Sep 4, 2018·Monatshefte für chemie·Wojciech WojnowskiJacek Namieśnik
Sep 21, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Albert ChangYen-Ho Chu
Oct 30, 2020·Journal of Agricultural and Food Chemistry·Lisa Rita MagnaghiRaffaela Biesuz
Jun 28, 2021·Food Chemistry·Tomasz MajchrzakAndrzej Wasik

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