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Turkish scientists develop sensor to detect meat freshness

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Turkish scientists develop sensor to detect meat freshness

A group of researchers from Istanbul’s Koç University has just lately unveiled a cutting-edge sensor designed to evaluate the freshness of packaged meat merchandise, with the first goal of stopping meals poisoning incidents.

This modern venture, which acquired substantial funding from the Scientific and Technological Research Council of Türkiye (TÜBİTAK) by means of its profession growth applications, has garnered world recognition and earned a spot in Nature, one of many world’s foremost scientific journals.

Emin Istif, a key determine on this initiative, mentioned, “Our project is centered around addressing two critical issues: Food waste and food-borne diseases. Annually, nearly 1.3 billion tons of food are wasted worldwide, with approximately 80 million tons within the borders of European countries. Additionally, according to the World Health Organization, almost 400,000 lives are lost each year due to food-borne illnesses, with nearly one-third of these victims being children.”

The sensor’s operation revolves round detecting organic amines and particular gases emitted by protein-based meals as they start to stale. By measuring these indicators, the sensor can precisely decide the freshness of the meals product.

Istif emphasised that the sensor can detect the early levels of meat decomposition, even earlier than it turns into noticeable to the human nostril, making it a pioneering idea on a worldwide scale.

“One of the most significant aspects of this sensor is that it introduces an entirely novel approach to this field. Unlike previously studied sensors, consumers can instantly assess the condition of their food using a mobile application on their smartphones. Its electronic mechanism represents a groundbreaking advancement in the scientific arena.”

Currently, the sensor is optimized for detecting the freshness of protein-rich meals, notably meat, poultry, and fish merchandise. However, the venture’s long-term objective is to increase its utility to different meals classes.

“Our initial focus was on meat and its derivatives, primarily because of the severe health risks associated with spoiled meat products,” Istif famous.

The sensor is anticipated to be seamlessly built-in into meals packaging, offering shoppers with the comfort of checking the freshness of their purchases utilizing a cell app. By taking telephones near merchandise on the grocery store shelf, customers can immediately assess the standing.

Moreover, this innovation has far-reaching implications for big grocery store chains and meat producers, who can profit from real-time details about product high quality and security.

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