4.7 Article

IoT-Enabled Electronic Nose System for Beef Quality Monitoring and Spoilage Detection

Related references

Note: Only part of the references are listed.
Review Green & Sustainable Science & Technology

A Systematic Review of Real-Time Monitoring Technologies and Its Potential Application to Reduce Food Loss and Waste: Key Elements of Food Supply Chains and IoT Technologies

Tamiris Pacheco da Costa et al.

Summary: This paper provides a systematic review of 59 published studies on the application of sensor technologies to reduce food waste in food supply chains. The study found that sensor technologies are mainly used for monitoring fruits and vegetables, but there are many other applications being explored. Therefore, exploring and applying IoT technologies can improve food production, management, transportation, and storage to support the cause of reducing food loss and waste.

SUSTAINABILITY (2023)

Article Food Science & Technology

Effects of UV-C Irradiation and Vacuum Sealing on the Shelf-Life of Beef, Chicken and Salmon Fillets

Asrar Nabil Damdam et al.

Summary: One-third of the world's food supply is lost, with meat being a major contributor to this loss. This study examined the efficacy of UV-C irradiation and vacuum-sealing in preventing microbiological deterioration in beef, chicken, and salmon fillets. The results indicate that the combination of UV-C irradiation and vacuum sealing effectively inhibits microbial growth and extends the shelf-life of beef, chicken, and salmon fillets by 66.6%.

FOODS (2023)

Article Chemistry, Applied

Physiological and biochemical changes during fruit maturation and ripening in highbush blueberry (Vaccinium corymbosum L.)

Junyan Shi et al.

Summary: The sweetness of blueberry fruit increases over time as acids are converted to sugars, and a full flavor development is formed by harvest. In this study, we comprehensively analyzed the changes and correlations in physiological and biochemical characteristics of blueberries at different maturity stages, including texture, quality, taste, and energy change. Our findings show that as the fruit ripens, the total anthocyanin content increases, firmness decreases, and several other factors such as moisture content, titratable acid, chlorophyll and carotenoid content decrease, while total soluble solids, pH, TSS/TA ratio, vitamin C, soluble proteins, and ethylene production increase. Antioxidant enzyme activity gradually increases during ripening, but energy-related metabolites decrease. Using an electronic tongue and GC-MS, we detected the flavor attributes of sweetness, bitterness, and sourness, as well as 76 volatile compounds. In summary, the maturation of blueberries is positively correlated with anthocyanins, nutrients, antioxidant activity, taste, and aroma, but negatively correlated with energy metabolism.

FOOD CHEMISTRY (2023)

Review Food Science & Technology

Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage

Mohammed Loudiyi et al.

Summary: The application of spectroscopic techniques can help in solving problems encountered during milk and dairy product processing. Traditional methods are expensive and time-consuming, requiring chemicals and sophisticated equipment. Faster and cheaper methods are needed to accurately monitor quality changes. Nondestructive instrumental techniques, such as fluorescence spectroscopy, mid-infrared (MIR), near-infrared (NIR), and nuclear magnetic resonance (NMR), can be used for online monitoring of food. These techniques, combined with chemometric tools, explore information present in spectral data.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

Article Engineering, Environmental

UV illumination-enhanced ultrasensitive ammonia gas sensor based on (001)TiO2/MXene heterostructure for food spoilage detection

Dongzhi Zhang et al.

Summary: The study introduces a method to design sensing materials by growing TiO2 on two-dimensional transition metal carbide to enhance the performance of ammonia sensors. With this design, the sensor shows 34 times higher sensitivity to ammonia, and the composite structure exhibits the highest affinity for adsorbing ammonia.

JOURNAL OF HAZARDOUS MATERIALS (2022)

Article Materials Science, Multidisciplinary

Smart paper electronics by laser-induced graphene for biodegradable real-time food spoilage monitoring

Yeongju Jung et al.

Summary: An in situ monitoring system based on biodegradable materials for food packaging is important for addressing issues related to food poisoning and non-degradable waste. This study introduces a laser-induced paper sensor (LIPS) that can wirelessly and in real-time monitor the status of food using its chemical- and thermo-sensing capabilities. By directly irradiating commercial paper with a laser, the paper surface is converted into LIPS with suitable resistance and a porous structure, enabling smart monitoring of key parameters like gas concentration and temperature.

APPLIED MATERIALS TODAY (2022)

Review Chemistry, Analytical

Gases in Food Production and Monitoring: Recent Advances in Target Chemiresistive Gas Sensors

Nagih M. Shaalan et al.

Summary: This article discusses the application of gas-based technology in food production and the importance of gas sensors in monitoring food quality. It also presents the latest research on evaluating the response, sensitivity, and other characteristics of sensors for target gases, as well as future development prospects.

CHEMOSENSORS (2022)

Article Green & Sustainable Science & Technology

Environmental impact assessment of beef cattle production in semi-intensive systems in Paraguay

Michele Costantini et al.

Summary: Beef production has significant environmental impact globally, with pasture and feedlot stages showing different effects. Further research is needed to explore mitigation solutions and implications of different scenarios.

SUSTAINABLE PRODUCTION AND CONSUMPTION (2021)

Review Materials Science, Multidisciplinary

Food Sensors: Challenges and Opportunities

Max Weston et al.

Summary: Food sensors have been developed for quality monitoring and contaminant detection to improve food management. However, challenges such as the complexity of food samples, sensor design, and signal processing need to be addressed for successful translation into commercial products.

ADVANCED MATERIALS TECHNOLOGIES (2021)

Review Chemistry, Applied

Polymer-based gas sensors to detect meat spoilage: A review

Samaneh Matindoust et al.

Summary: This review article focuses on the application of conducting polymer-based electrochemical gas sensors in food safety control, providing a broad summary of cutting-edge research works on sensor structures, characteristics, and polymer films for a wide variety of gaseous ammonia sensors.

REACTIVE & FUNCTIONAL POLYMERS (2021)

Review Green & Sustainable Science & Technology

A Review of Environmental Life Cycle Assessments of Diets: Plant-Based Solutions Are Truly Sustainable, even in the Form of Fast Foods

Anna Kustar et al.

Summary: This paper highlights the environmental benefits of vegetarian and vegan diets compared to omnivore diets, even when including processed plant-based burgers. The addition of commercial plant-based burgers does not diminish the positive impacts of vegan and vegetarian diets on reducing land use, water use, and greenhouse gas emissions.

SUSTAINABILITY (2021)

Review Food Science & Technology

Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

Olumide Adedokun Odeyemi et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

Review Chemistry, Analytical

Gas sensors for volatile compounds analysis in muscle foods: A review

Shui Jiang et al.

TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2020)

Review Food Science & Technology

Principles and recent advances in electronic nose for quality inspection of agricultural and food products

Maimunah Mohd Ali et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Review Food Science & Technology

A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations

Pramod K. Prabhakar et al.

FOOD RESEARCH INTERNATIONAL (2020)

Review Food Science & Technology

Microbial detection and identification methods: Bench top assays to omics approaches

Mariateresa Ferone et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

Review Biophysics

Rapid methods and sensors for milk quality monitoring and spoilage detection

Arshak Poghossian et al.

BIOSENSORS & BIOELECTRONICS (2019)

Review Food Science & Technology

Understanding Food Loss and Waste-Why Are We Losing and Wasting Food?

Shen Ishangulyyev et al.

FOODS (2019)

Review Food Science & Technology

The Predominance of Psychrotrophic Pseudomonads on Aerobically Stored Chilled Red Meat

Nirmani N. Wickramasinghe et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)

Review Chemistry, Analytical

Rapid and real-time analysis of volatile compounds released from food using infrared and laser spectroscopy

Daming Dong et al.

TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2019)

Article Agriculture, Dairy & Animal Science

Microbial changes under packaging conditions during transport and comparison between sampling methods of beef

Dong-Gyun Yim et al.

JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY (2019)

Article Food Science & Technology

Rapid Evaluation of Fresh Chicken Meat Quality by Electronic Nose

Edita Raudiene et al.

CZECH JOURNAL OF FOOD SCIENCES (2018)

Review Food Science & Technology

Advances in meat spoilage detection: A short focus on rapid methods and technologies

Bridget Fletcher et al.

CYTA-JOURNAL OF FOOD (2018)

Article Instruments & Instrumentation

Food quality and safety monitoring using gas sensor array in intelligent packaging

Samaneh Matindoust et al.

SENSOR REVIEW (2016)

Article Agriculture, Multidisciplinary

Wireless sensor network for real-time perishable food supply chain management

Junyu Wang et al.

COMPUTERS AND ELECTRONICS IN AGRICULTURE (2015)

Article Biotechnology & Applied Microbiology

Bacterial populations and the volatilome associated to meat spoilage

Annalisa Casaburi et al.

FOOD MICROBIOLOGY (2015)

Review Food Science & Technology

A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration

Santosh Lohumi et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)

Review Food Science & Technology

Biosensors in food processing

M. S. Thakur et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2013)

Article Biotechnology & Applied Microbiology

Gases and volatile compounds associated with micro-organisms in blown pack spoilage of Brazilian vacuum-packed beef

M. L. Hernandez-Macedo et al.

LETTERS IN APPLIED MICROBIOLOGY (2012)

Article Engineering, Electrical & Electronic

Evaluation of an electronic nose to assess fruit ripeness

J Brezmes et al.

IEEE SENSORS JOURNAL (2005)