Meat of meat is very important in order to

Meat
belongs to group of perishable food commodity susceptible to spoilage and
deterioration of quality. Spoiled meat can cause severe health complications. A
comprehensive knowledge about factors that determines the freshness and quality
of meat is very important in order to develop innovative, quick and cost
effective detection system. Such system can prevent wastage of meat which is
suitable for consumption. Over the years various methods have been proposed for
detection of compounds and gases released from spoiled meat but the limitations
associated with them cannot be ignored. Degradation of meat products is related
to metabolic activities of microorganisms which commonly results in formation
of harmful gases and volatile compounds including CO2, H2S
and NH3.

Latest
the methods used to detect gaseous analytes from meat, includes analytical
techniques namely headspace GC, GC-MS and FTIR. Other detection method includes
sensors in intelligent packaging materials etc.

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PROJECT
TIMELINE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OVERVIEW
OF THE PROJECT

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SPECIFIC RESEARCH PROJECT

The
food industry is under continuous pressure to reduce wastage while meeting the
demand for high food quality and non-spoiled food. A sensor that can be
incorporated into food packing to indicate eatability and to warn of spoilage
will be beneficial not only to the MLA but also to the broader community.

In
order to meet the growing demand we are trying to develop: 1) a sensor that
determines the freshness of meat (Beef and lamb) by considering the change of
pH one of the important factor. The ultimate pH value of beef and lamb effects
the colour, texture, eating quality etc. The normal pH of beef and lamb ranges
from 5.4 to 5.6. Generally, before slaughtering a pH of 7.1 is maintained in the animal body. A
reduction in pH is observed as some portion of the collagen in the meat product
changes to lactic acid after slaughtering. Depending on factors like type of animal,
breed etc the increasing acidity of the maturing carcass varies. Beef normally
reaches its lowest pH value first and then it rises again. A pH of 5.4 to 5.7
is reached within 18-24 hours of slaughtering. By the time it reaches a pH of
6.4 it starts decomposing.

2) Apart from change in pH another factor that needs
equal attention is release of harmful gases from meat products. As gases are
invisible to naked eye we may sometimes consume meat products that are already
degraded even before reaching its expiry date. So detection of gases released
from meat products can actually be useful in reducing waste, determining
freshness of product and above all to lead a healthy life. So our primary aim
is to evaluate the change in pH of the meat as it matures and design a compound
that stays stable in that ph range, so that we can use the compound as an indicator
which will change colour when they come in contact with gases released from the
meat product. The end product can be made in the form of an ink, sealed in a
pouch and incorporated in the existing packaging material. The ink will react
with gases released and show colour change .Depending at what pH the colour
change is observed conclusion can be drawn accordingly.

 

3) The same ink can be used to develop a sticker that
will be linked to a software which will detect the gases and enlist them along
with possible side effects.

 

 

Meat
belongs to group of perishable food commodity susceptible to spoilage and
deterioration of quality. Spoiled meat can cause severe health complications. A
comprehensive knowledge about factors that determines the freshness and quality
of meat is very important in order to develop innovative, quick and cost
effective detection system. Such system can prevent wastage of meat which is
suitable for consumption. Over the years various methods have been proposed for
detection of compounds and gases released from spoiled meat but the limitations
associated with them cannot be ignored. Degradation of meat products is related
to metabolic activities of microorganisms which commonly results in formation
of harmful gases and volatile compounds including CO2, H2S
and NH3.

Latest
the methods used to detect gaseous analytes from meat, includes analytical
techniques namely headspace GC, GC-MS and FTIR. Other detection method includes
sensors in intelligent packaging materials etc.

PROJECT
TIMELINE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OVERVIEW
OF THE PROJECT

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SPECIFIC RESEARCH PROJECT

The
food industry is under continuous pressure to reduce wastage while meeting the
demand for high food quality and non-spoiled food. A sensor that can be
incorporated into food packing to indicate eatability and to warn of spoilage
will be beneficial not only to the MLA but also to the broader community.

In
order to meet the growing demand we are trying to develop: 1) a sensor that
determines the freshness of meat (Beef and lamb) by considering the change of
pH one of the important factor. The ultimate pH value of beef and lamb effects
the colour, texture, eating quality etc. The normal pH of beef and lamb ranges
from 5.4 to 5.6. Generally, before slaughtering a pH of 7.1 is maintained in the animal body. A
reduction in pH is observed as some portion of the collagen in the meat product
changes to lactic acid after slaughtering. Depending on factors like type of animal,
breed etc the increasing acidity of the maturing carcass varies. Beef normally
reaches its lowest pH value first and then it rises again. A pH of 5.4 to 5.7
is reached within 18-24 hours of slaughtering. By the time it reaches a pH of
6.4 it starts decomposing.

2) Apart from change in pH another factor that needs
equal attention is release of harmful gases from meat products. As gases are
invisible to naked eye we may sometimes consume meat products that are already
degraded even before reaching its expiry date. So detection of gases released
from meat products can actually be useful in reducing waste, determining
freshness of product and above all to lead a healthy life. So our primary aim
is to evaluate the change in pH of the meat as it matures and design a compound
that stays stable in that ph range, so that we can use the compound as an indicator
which will change colour when they come in contact with gases released from the
meat product. The end product can be made in the form of an ink, sealed in a
pouch and incorporated in the existing packaging material. The ink will react
with gases released and show colour change .Depending at what pH the colour
change is observed conclusion can be drawn accordingly.

 

3) The same ink can be used to develop a sticker that
will be linked to a software which will detect the gases and enlist them along
with possible side effects.