Applications of Biosensors for Meat Quality Evaluations

Abstract

The aim of this study was to apply biosensors in the assessment of meat quality. The research was carried out on 20 samples of the Longissimus muscle obtained from pork of Polish Landrace and Polish Large White hybrids of fattening pigs. In the samples, 48 h after slaughter pH values, color parameters in the CIE system (L* a* b*), the volume of natural drip loss and intramuscular fat content were measured. The commercially available biosensor Accutrend Plus was used to measure glucose, triglycerides and lactic acid in meat juice. Significant (p ≤ 0.05) relationships between glucose, triglycerides, lactic acid levels and pork quality characteristics, i.e., pH (r = −0.62; r = −0.78; r = −0.68 respectively), natural drip loss and (r = 0.57; r = 0.58; r = 0.49), color parameters as L*, a* and b* (r = from 0.47 to 0.79) were demonstrated. The study showed a negative correlation between the intramuscular fat content and acidification of muscle tissue (r = −0.49), and a positive one with the brightness of color (r = 0.46). The results of the canonical analysis show that the measurement of all three metabolites in muscle juice allows the evaluation of the technological quality of meat with an accuracy of 86.54% (Rc = 0.93, p < 0.01).

Research progress of probiotics and fermented feed effects on pork quality

“…Fermented feed had a significant effect on improving the sensory quality of pork, including pH value, meat color, marbling scores, shear force, water‐holding capacity, and flavor substances, which are closely related to meat quality and consumer acceptability (Zhang, Li, et al, 2022). It is found that glucose content had a significant negative correlation with the pH in pork (Sionek et al, 2021). Moreover, meat color is one of the most important characteristics of fresh meat, and redder meat is more popular in China, which is consistent with the results of increased a* value in fermented feed in Table 1, leading to the improved quality of meat.…”

Emerging Role of Biosensors and Chemical Indicators to Monitor the Quality and Safety of Meat and Meat Products

“…Furthermore, most of these methods necessitate lengthy sample preparation and processing steps that involve various enrichment and incubation stages, and can take up to 10 days to produce results [61][62][63]. These limitations have created a demand for novel in situ analysis methods that are more sensitive, accurate, fast, and specific than existing methods [7,14,64]. Recently, analytical tools like biosensors with high specificity and sensitivity have become available, which can detect microbiological safe limits, toxins, or their metabolites in different products.…”

“…Furthermore, different types of nanomaterials, such as carbon nanotubes, graphite, and graphene, with a high surface area and several available active sites, may provide added biocompatibility to these sensors. In the near future, these advanced nano biosensors may play a crucial role in the rapid and accurate detection of any kind of physical, chemical, or microbiological hazards in meat preservation systems [7,8]. Although many articles on biosensors have been published recently, an updated and comprehensive review on the usefulness of biosensors in meat and meat products is highly desired.…”