The colorimetric sensor array (e-nose) is designed based on two fundamental requirements: First, the chemoresponsive pigment, which must contain center (functional group) to interact strongly with analytes, and then this interaction center must be strongly coupled to an intense chromophore. The sensors in the sensor array are sensitive to different substances, therefore an e-nose can extracts the whole information of substances for identification (Hong et al. A typical e-nose system contains a selective chemical sensor array, a signal processing and a pattern recognition subsystem. This forms the hypothesis of developing electronic nose sensing systems, which shows promises for developing rapid and nondestructive sensors for meat safety applications (Balasubramanian et al.Įlectronic nose (e-nose), also known as artificial olfactory, is a simulation of biological functions to identify some simple or complex odor (Gardner and Bartlett ). ).Sensing the gaseous metabolites can give information on the status of the stored meat products. Studies show that the biogenic amines, such as tyramine, tryptamine, putrescine, cadaverine, were significantly related to traditional quality indices (total bacterial counts, pH, and TVBN ) in meat products (Xiao et al. The characteristics of volatile compounds in each meat product is different therefore each meat has its own characteristic odor.
Sensors for meat quality monitoringOdor is one of the most important parameters for evaluating the freshness of meat.
Furthermore, the existing technologies are compared in the sense of advantages and disadvantages in meat packaging applications. In this paper an overview of proposed approaches as well as commercial technologies to monitor the quality of meat during storage and transportation is presented. Variety of indicators and sensors have been proposed to warn about meat spoilage in meat industry.
Meat is one of the most perishable foods which causes sever illnesses in the case of spoilage. Intelligent packaging is employed to provide information about the history of food handling and storage to enhance food products quality and meet consumer satisfactions. Moreover, the food quality monitoring systems clarify the main factors in food wastage during supply chain. The essence of a new technology to monitor the food spoilage from farm to fork is emerged to reduce hazards such as food borne diseases. Traditional packaging systems are refused since these systems do not provide any information about the quality of food products to the consumers and manufacturers at any stage of supply chain.
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