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

Abstract

Meat spoilage is a metabolic process where the change in sensory characteristics deems it to be unacceptable for human consumption. Meat spoilage typically occurs under conditions of optimal water availability, low oxygen, and low temperature conditions, where growth conditions are ideal for microbial growth. Technological advances in the food industry have been at high demand for the past decade, to ensure food safety and health regulations are met using earlier detection methods. Detection technologies such as polymerase chain reactions, spectroscopy, odor sensors devices such as the electric nose are just a few methods used to identify meat spoilage.

Keywords

• Meat spoilage
• food detection technology
• electronic nose
• odor sensory
• bacteria
• contamination
• polymerase chain reactions
• spectroscopy
• Salmonella
• E. Coli