neural networks (i.e. multilayer perceptron (MLP) and fuzzy ARTMAP) it was found 27 that it is possible to determine the time elapsed in relation to the degradation of the loin 28 by using simple potentiometric measurements. Additionally, in the same pork sample 29 used to measure redox potentials with the electronic tongue, the following parameters 30 were also determined; pH, microbial count, concentrations of inosine 5'-monophosphate 31 (IMP), inosine (Ino) and hypoxanthine (Hx). Through the use of PLS analysis, it was 32 found a rather good correlation between pH and the potentiometric data. Also a 33 remarkable correlation was observed between the measures carried out with the 34 electronic tongue and the so-called K-index that simultaneously measures the variation 35 in the adenosine triphosphate (ATP) degradation products. These results suggest that 36 this simple, or a similar electronic tongue, could be useful for the undemanding 37 qualitative or semi-quantitative evaluation of freshness in meat samples in a wide range 38 of situations. 39

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