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Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review. | LitMetric

AI Article Synopsis

  • The study reviews the use of electronic devices like E-nose, E-eye, and E-tongue for assessing the quality and shelf life of meat products, highlighting their advantages such as fast readings and portability.
  • E-nose technology is noted for its versatility in applications, including detecting different preservation methods, species adulteration, and monitoring shelf life, along with potential pathogen detection.
  • E-tongue and E-eye also play important roles, with the former focusing on adulteration and processing conditions, and the latter excelling in color evaluation and marbling levels, though further advancements are needed for industrial applications.

Article Abstract

The quality and shelf life of meat and meat products are key factors that are usually evaluated by complex and laborious protocols and intricate sensory methods. Devices with attractive characteristics (fast reading, portability, and relatively low operational costs) that facilitate the measurement of meat and meat products characteristics are of great value. This review aims to provide an overview of the fundamentals of electronic nose (E-nose), eye (E-eye), and tongue (E-tongue), data preprocessing, chemometrics, the application in the evaluation of quality and shelf life of meat and meat products, and advantages and disadvantages related to these electronic systems. E-nose is the most versatile technology among all three electronic systems and comprises applications to distinguish the application of different preservation methods (chilling vs. frozen, for instance), processing conditions (especially temperature and time), detect adulteration (meat from different species), and the monitoring of shelf life. Emerging applications include the detection of pathogenic microorganisms using E-nose. E-tongue is another relevant technology to determine adulteration, processing conditions, and to monitor shelf life. Finally, E-eye has been providing accurate measuring of color evaluation and grade marbling levels in fresh meat. However, advances are necessary to obtain information that are more related to industrial conditions. Advances to include industrial scenarios (cut sorting in continuous processing, for instance) are of great value.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9860605PMC
http://dx.doi.org/10.3390/s23020672DOI Listing

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