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A review of biological sensors and chemical identifiers for quality and safety monitoring of meat
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Bahareh Nowruzi *   , NedA FARHOODI , Sogol Harooni fard |
| Department of Biotechnology, Faculty of Converging Sciences and Technologies, Islamic Azad University, Science and Research Branch, Tehran, Iran |
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Abstract: |
| Ensuring the quality and safety of meat products requires rapid measures to prevent the development and spread of food-borne diseases. Although standard microbiological methods and conventional analytical techniques are available to monitor food safety and quality, these methods are often time-consuming and require experts with advanced skills and tools. Therefore, the urgent need to develop simple and fast tools is always felt to monitor the quality of meat and meat products in the production cycle in a short time. Biosensors and chemical identifiers are important tools for monitoring and controlling the quality of meat products due to their high sensitivity, specialization, reproducibility and stability. In this review article, the use of biosensors in the meat industry and their important role in determining meat quality are discussed. In addition, the role of different biosensors on the identification and detection of pollutants, counterfeit products, pathogenic agents, antibiotics and drug residues in meat products is also summarized. The obtained findings indicate that the new generation of biosensors should be based on nanomaterials that can be used in the food industry, especially in the meat processing sector, with high sensitivity and quick response. |
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| Keywords: biosensors, fresh meat, quality control, pollutants, pathogens. |
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Type of Study: Research |
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