Scientific Findings: Monitoring of Broiler Chicken Cut Freshness

A Novel On-Package Sticker Sensor Based on Methyl Red for Real-Time Monitoring of Broiler Chicken Cut Freshness

Reliable methods for assessing the freshness of meat would benefit both consumers and the meat industry. As a result, a novel sticker sensor was constructed based on methyl red, and tests conducted to detect the freshness of broiler chicken cuts. Methyl red was immobilized onto a bacterial cellulose membrane via absorption method. The methyl red/cellulose membrane as a freshness sensor worked based on pH increase as the basic spoilage volatile amines produced gradually in the package headspace, and subsequently, the color of the sensor will change from red to yellow for spoilage indication, easily visible to the naked eye. CLICK HERE for complete article. Packaging Technology and Science. Volume 27, Issue 1, pages 69–81, January 2014.