The Korea Institute of Bioscience and Biotechnology Infectious Disease Research Center has developed an electronic nose that can measure the degree of spoilage of meat. The measurement result is displayed on the left application (app) screen. life-giving provided.
A portable electronic nose has been developed that can tell if meat is spoiled by just smelling the smell. It is now possible to objectively measure the freshness of meat on site.
The Korea Research Institute of Bioscience and Biotechnology announced on the 8th that a research team led by Kwon Oh-seok of the Infectious Disease Research Center and a joint research team of Seoul National University and the Korea Institute of Science and Technology (KIST) developed a portable electronic nose that measures in real time harmful factors that occur when meat is spoiled.
In the past, it was judged whether the meat was spoiled through sensory tests (tests using the human senses), bacterial tests, and chemical tests. However, for chemical testing, it is cumbersome to collect samples and perform separate tests, so most of them depended on sensory testing and storage method check.
The research team made an electronic nose that can measure substances such as ammonia, cadaverine, and putrescine that are generated when meat is decomposed. It is an improved version of the electronic nose that the research team announced in January this year. The previously developed electronic nose was a method of measuring relatively high concentrations of synthesized compounds.
This time, it made it possible to detect even a protein recognized by a real human nose. Senior Researcher Kwon said, “The electronic nose developed this time has increased precision to reproduce a real human nose. said.
The research team made it possible to check the measurement results in a smartphone application (app). Senior Researcher Kwon said, “We have developed a basic technology that can analyze the correlation between meat spoilage and environmental factors such as temperature and humidity because it can simultaneously measure various substances generated as meat decays.” This will make it possible and bring it closer to practical use.”
The results of this study were published in the online edition of the international scientific journal ‘Biosensors and Bioelectronics’ on July 8th.