Smartphone based meat freshness detection

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: Bacterial growing; Colorimetric CO(2) gas sensor; Food quality; Freshness sensor; Meat spoilage; Pork meat.