Pramod Kumar1, Suman Bishnoi1*, Monika Rani1 and Gauri Jairath2
1Department of Livestock Products Technology, LUVAS, Hisar, 125001
2ICAR-Indian Veterinary Research Institute (IVRI), Regional Station, Palampur, 176061
*Correspondence: Suman Bishnoi (sbishnoi@luvas.edu.in)
Introduction
Meat, the quintessential source of vital nutrients encompassing protein, fats, iron, zinc, niacin, and vitamins B6 and B12, has long held a coveted position in our diets. Yet, its journey from the farm to the dining table is fraught with challenges. The slightest mishandling or inadequate preservation can result in not only health hazards for consumers but also substantial economic losses for producers.
Traditionally, ensuring the quality and safety of meat involved labour-intensive physicochemical measurements and sensory analyses, often conducted by highly trained personnel in specialized laboratory environments. However, the dawn of the 4th Industrial Revolution has ushered in a wave of innovation, offering expedited solutions for these processes. E-Nose, E-Eye, and E-Tongue, inspired by the intricacies of our own senses, have emerged as transformative tools to objectively evaluate the flavour, aroma, and appearance of various foods, with a particular focus on meat quality.
E-Nose: Unveiling Aroma with Electronic Precision
Imagine having at your disposal a device capable of replicating the human sense of smell with pinpoint accuracy. This is precisely the magic of the Electronic Nose or E-Nose. Essentially, it is an odour analysis instrument meticulously engineered to mimic the complexity of our olfactory system. At its core, the E-Nose comprises an array of electrochemical sensors, fine-tuned to excel in recognizing both simple and intricate odours. These specialized sensors engage with volatile compounds, initiating a process that results in the generation of a unique signal pattern. This pattern is then processed and classified using digital signatures. Companies like Airsense and Sensigent have stepped to the forefront in producing E-Nose equipment.
In practical applications, the E-Nose proves invaluable in the early detection of pathogenic microorganisms within meat and meat products. This capability is a crucial safety measure, proactively preventing foodborne disease outbreaks by identifying potential contaminants before they pose a risk to consumers. Furthermore, the E-Nose lends its talents to identifying adulteration in fresh meat. Adulteration is a pressing concern for the meat industry, and the E-Nose, with its capabilities, offers a robust defence against fraudulent practices.
Recent experiments leveraging E-Nose technology showcased its remarkable accuracy in differentiating between the aroma profiles of fresh and frozen-thawed chicken meat. Such precise discrimination ensures consumers receive authentic and unadulterated meat products. Moreover, the E-Nose plays a pivotal role in monitoring the quality decay of meat during its shelf life. Through its sensitive detection of changes in the volatile compound profile, it offers a real-time assessment of meat freshness. This is particularly valuable in reducing food waste by allowing consumers and producers to make informed decisions about meat consumption and distribution.
It is important to acknowledge that while E-Nose technology offers tremendous advantages, it is not without its challenges. Metal oxide semiconductor sensors, commonly used in E-Noses, operate at high temperatures, often up to 400°C, requiring stringent control of experimental conditions, including humidity, pressure, and gas velocity. Additionally, the relatively low number of sensors compared to the human nose necessitates meticulous calibration and preparation of the equipment, consuming both time and energy. Furthermore, oxide semiconductor sensors are susceptible to sensor drift, a temporal fluctuation in sensor response attributed to factors such as aging and contamination. These challenges notwithstanding, the E-Nose stands as a formidable tool in the quest for meat quality assurance.
E-Eye: Seeing Beyond the Surface
The role of colour in the perception of food quality is paramount. Meat, as one of the foods in our diets, is no exception. This is where the Electronic Eye, or E-Eye, enters the picture. E-Eye is a detection technology rooted in recognizing and analysing visual information, offering essential insights into food quality. It boasts cost-effectiveness, portability, and scalability, making it a compelling choice for large-scale applications. E-Eye operates through various methodologies, including colorimetry, spectrophotometry, and computer vision. Companies such as Loccus Biotecnologia and Alpha M.O.S are pioneers in the field of visual sensors. They have introduced innovative solutions, such as the Doc L-Pix image benchtop system and the IRIS Smart Vision, equipped with high-resolution cameras for capturing detailed images of food products.
The E-Eye lends itself to a multitude of quality evaluations in fresh meat and various meat products. It plays a pivotal role in assessing meat colour, a critical determinant of freshness. When the expected colour of meat is compromised, consumers may hesitate to purchase, leading to potential food waste. In this regard, the E-Eye offers a powerful tool to ensure that meat products align with consumers’ expectations. Marbling, the distribution and quantity of intramuscular fat in meat, is another critical factor influencing consumer choice. E-Eye technology has been applied to grade marbling in fresh meat, offering producers a means to ensure their products meet consumers’ expectations. Beyond basic colour evaluation, E-Eye technology has expanded its horizons, delving into the prediction of physicochemical characteristics and sensory attributes of meat products. By leveraging the information gleaned from high-resolution images, it can provide comprehensive insights into meat quality. Moreover, E-Eye technology excels in detecting defects that may compromise meat quality. Its non-destructive nature allows for thorough evaluations without altering the integrity of the samples.
E-Eye offers ease of operation, non-invasiveness, minimal sample preparation requirements, and the acquisition and permanent storage of high-resolution images. However, it is worth noting that E-Eye technology demands a controlled environment with consistent lighting conditions to prevent external light interference. It can evaluate only one side of samples at a time, necessitating careful attention to background separation for accurate data acquisition. Additionally, consistent calibration remains essential for reliable results.
E-Tongue: Unravelling Taste with Precision
Taste is the essence of our sensory experience when it comes to food. Enter the Electronic Tongue, or E-Tongue, designed to enhance our understanding of this complex facet of food quality. Unlike the human tongue, the E-Tongue boasts heightened sensitivity, selectivity, and multiplexing capabilities, thanks to modern biosensors. It is a technology built around a set of sensors submerged in chemical solutions, enabling the reliable and swift prediction of sample quality. The core components of an E-Tongue include an electrochemical cell, a measurement module, and advanced pattern recognition software. This ensemble of sensors excels in analysing foods, providing information on freshness, maturity levels, and more.
E-Tongue technology has been harnessed to address a wide array of quality-related questions in the meat industry. One particularly noteworthy application is the identification of meat by species differentiation. E-Tongue systems have demonstrated an exceptional ability to discern between cattle and buffalo meat, offering producers a tool to ensure product authenticity. Additionally, E-Tongue technology has been tested for its effectiveness in detecting irradiation treatments in meat samples, a critical aspect of food safety and quality assurance. In another notable application, E-Tongue technology equipped with sensors sensitive to ammonia and putrescine exhibited its capacity to monitor the quality decay in refrigerated meat.
The E-Tongue stands out for its simplicity, long-term stability, and customization capabilities. Impedance-based sensors, for instance, offer straightforward operation, while optical mass-based sensors boast extended sensor lifetimes. Furthermore, E-Tongues can be tailored to specific compounds, such as potentiometric sensors ideal for evaluating foods containing toxic compounds like mycotoxins. Nevertheless, some challenges remain. For solid foods, especially meat and meat products, sample pre-treatment is often required. Additionally, sensor components may have a limited lifespan due to the absorption of food constituents, particularly for potentiometric sensors.
A Bright Future for Meat Quality
As we steer into the future of meat quality evaluation, electronic systems inspired by our own senses are poised to play pivotal roles. The revolution in smell, sight, and taste assessment is well underway, and their applications are expanding to redefine the standards for meat and meat products. This promising landscape underscores the need for further research and exploration of these three technologies within the realm of meat and meat products.
In the industrial sector, the 4th Industrial Revolution is marked by automation and real-time monitoring, reshaping the landscape of food production. E-Nose, E-Eye, and E-Tongue are critical players in this evolution, providing reliable, rapid, cost-effective, and portable solutions to elevate production processes and enhance competitiveness in the global food market. However, it is crucial to acknowledge that there is still ground to cover. These technologies, while immensely promising, require ongoing development and refinement to unlock their full potential. The journey continues, and with it, the promise of a brighter future for meat quality and safety.
References
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