@misc{10481/98766,
year = {2020},
url = {https://hdl.handle.net/10481/98766},
abstract = {In this work, a freshness colorimetric sensor has been integrated with pork meat packages. The sensor tracks rising CO2 levels in the package associated with meat spoilage, as CO2 levels increase with bacterial population. The color of the sensor changes depending on the quantity of bacteria present, therefore it can be correlated with the freshness of meat, in this case pork loin. Detection is achieved by a simple photograph using a smartphone, and analyzing the grey scale from the RGB space color with a custom made app. Only 2 μL of the cocktail (all components are nontoxic) is needed to prepare the sensor, which have been integrated inside meat packages using a variety of support materials prior to sealing. The Smartphone measurements have been validated using a reference method (Checkpoint Analyzer) and the results suggest it can provide the basis for a quick test of the quality of the packaged pork.},
keywords = {smartphone},
keywords = {Freshness sensor},
keywords = {Food quality},
keywords = {CO2 sensor},
keywords = {Carbon dioxide},
title = {Smartphone based meat freshness detection},
doi = {https://doi.org/10.1016/j.talanta.2020.120985},
author = {Pérez de Vargas Sansalvador, Isabel María and Erenas Rodríguez, Miguel María and Diamond, Dermot and Martínez Olmos, Antonio and Capitán Vallvey, Luis Fermín},
}