Current Detection Techniques for Monitoring the Freshness of Meat-Based Products: A Review

The quality and protection of meat is now a critical concern of the food industry worldwide, as it is related to economic development and public health. The high demand for meat processing has led the meat industry to monitor the freshness and quality of the products as expected by the consumers. It is essential to reduce the spoilage of meat products caused by chemical compounds in a manner that is sustainable and healthy. Therefore, the development and implementation of analytical methods for determining the quality and protection of meat have increased over the years. The present review was carried out using inclusion benchmarks to classify the previous articles published between 2010 and 2020, specifically related to the analytical method for detecting freshness in various meat samples. In this study, the research addresses the microbial spoilage of meat products, the chemical compounds that lead to the spoilage of the meat, and the methods used to quantify the meat’s freshness. A large section covers current techniques to detect meat freshness, including electrochemical, electronic nose and gas sensors, as well as optical biosensors. The concluding section outlines the status of current challenges, identifies current issues, and discusses future views.