Year: 2022 | Month: October | Volume 12 | Issue 5
Novel Interventions in Monitoring of Meat Quality and Spoilage: A Review
Upender
Sudesh Kumar
Suvidhi
Krishna N. Bansal
Ajay Kumar
DOI:10.30954/2277-940X.05.2022.1
Abstract:
Over the last two decades, the technological advancements in terms of monitoring the meat quality at various steps of the food chain have been seen, i.e., at the slaughter house, processing step, packaging step, transport, storage step, etc. which have been employed for the benefit of consumer health all over the world. The most efficient and rapid technologies that are a tool in measuring the meat quality are spectroscopy, LAMP, e-nose, PCR, etc. which are quite sensitive, specific, and less manpower consuming, thus, gaining more popularity and success. The spectroscopy techniques make use of electromagnetic radiations and their interaction with the atoms of the meat samples leading to the absorption or emission of the light and consequently its spectral images and electric signals. The LAMP is an advanced version of the conventional Polymerase Chain Reaction (PCR_ providing a rapid, sensitive, specific, and time-saving method of the meat quality assessment. The electronic nose (e-nose) technology is a versatile technique based on chemo-sensors and computation methods. It usually makes use of chemo-sensors such as metal oxide semiconductors, metal oxide semiconductor field-effect, conducting polymers, etc. Although, many technological advancements have been made still PCR is one of the easy-to-use techniques among researchers. The HPLC technique is a rapid and sensitive technique that when coupled with the detectors helps in the detection of the target analyte in the meat sample. In this chapter, we discuss the above technologies in detail with their application in the meat quality and spoilage assessment.
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Print This Article Email This Article to Your Friend
