Now, Sensors to Determine Quality Of Meat
Medical News Today
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A sensor developed by a team of analytical chemists of the Voronezh Technological Academy allows you to determine the quality of meat, to learn whether it is fresh, and how long it has been kept.
Researchers headed by Professor Yakov Korenman and Tatiana Kuchmenko, Doctor of Science (Chemistry), have produced a sensor which helps to quickly and accurately analyse the scent of meat; to identify the adipose and muscular tissue oxidation products through the piesoelectric microweighing method. The fact that meat stored in freezers deteriorates over time is well-known. This happens among other things due to interaction of meat tissues with atmospheric oxygen - the tissues get oxidized.
But this is difficult to determine by smell, and most importantly, a qualitative indicator not a quantitative one is required. A device is needed, which (in contrast to the nose of an average statistical person) is impossible to deceive by masking odours, for example - by spices. This particular effective, keen and selective device has been developed by the chemists. The authors suggest that the smell of meat, or more precisely - the gas phase above the meat surface - should be analyzed simultaneously with the help of several so-called electrodes.
These are quartz plates, on the surface of which thin films of various substances are applied to efficiently catch the “smell components” - molecules evaporating from the surface of meat. As these molecules are rather diverse, there are several electrodes involved, each of them being covered with its own coating.
Dec 26, 2005
Medical News Today
_______________
A sensor developed by a team of analytical chemists of the Voronezh Technological Academy allows you to determine the quality of meat, to learn whether it is fresh, and how long it has been kept.
Researchers headed by Professor Yakov Korenman and Tatiana Kuchmenko, Doctor of Science (Chemistry), have produced a sensor which helps to quickly and accurately analyse the scent of meat; to identify the adipose and muscular tissue oxidation products through the piesoelectric microweighing method. The fact that meat stored in freezers deteriorates over time is well-known. This happens among other things due to interaction of meat tissues with atmospheric oxygen - the tissues get oxidized.
But this is difficult to determine by smell, and most importantly, a qualitative indicator not a quantitative one is required. A device is needed, which (in contrast to the nose of an average statistical person) is impossible to deceive by masking odours, for example - by spices. This particular effective, keen and selective device has been developed by the chemists. The authors suggest that the smell of meat, or more precisely - the gas phase above the meat surface - should be analyzed simultaneously with the help of several so-called electrodes.
These are quartz plates, on the surface of which thin films of various substances are applied to efficiently catch the “smell components” - molecules evaporating from the surface of meat. As these molecules are rather diverse, there are several electrodes involved, each of them being covered with its own coating.
Dec 26, 2005
