System Design Based on Biological Olfaction for Meat Analysis Using E-Nose Sensors

Area of Science:

• Food Science
• Analytical Chemistry
• Microbiology

Background:

• Microbial deterioration of meat products causes significant food loss and health risks.
• Understanding microflora during storage is crucial for identifying spoilage levels.
• Current methods for detecting spoilage can be complemented by advanced analytical techniques.

Purpose of the Study:

• To determine meat degradation levels under varying environmental conditions (temperature, duration).
• To compare a novel electronic nose (e-nose) system with established analytical methods (GC-MS, microbial analysis).
• To validate the e-nose's capability in assessing meat spoilage.

Main Methods:

• Development of a portable e-nose device utilizing metal oxide semiconductor (MOS) sensors.
• Detection of specific volatile compounds: carbon monoxide (CO), methane (CH4), ethanol (C2H5OH), and ammonia (NH3).
• Comparative analysis using gas chromatography-mass spectrometry (GC-MS) and traditional microbial measurements.

Main Results:

• The developed e-nose system demonstrated sensitivity in detecting key spoilage gases.
• E-nose measurements showed strong correlation and agreement with GC-MS and microbial analysis data.
• The system proved effective in evaluating meat degradation under different conditions.

Conclusions:

• The portable e-nose is a promising, space-efficient tool for real-time monitoring of meat spoilage.
• The e-nose provides reliable data comparable to established analytical techniques.
• This technology can enhance food safety and reduce food waste.