Transporting meat and seafood while it is still fresh is a large priority for distributors. Current strategies to determine meat freshness require slow, bulky equipment that can affect real-time analysis. Yanke Che and colleagues wanted to create a quick and easy test that could provide fast and time-sensitive results.
The research team developed highly fluorescent, hollow nanotubes that grow dim when they react with compounds given off by meat as it decomposes. For testing, the team sealed commercial samples of a variety of meat in containers for four days. The portable system was then exposed to vapor emitted from the samples and reaction was seen within an hour’s time. This is fast enough to measure real-time freshness. Lastly, if the tubes glowed dim by more than 10 percent, it indicated the meat was spoiled.
The findings were published in ACS Sensors.
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