Sensor-technology to determine freshness in meat and fish
Incorrect estimations of meat and fish shelf-life result in large amounts of food being wasted. For instance, 20 % of meat and 35 % of fish produced is spoiled, resulting in considerable environmental impact and high economic losses. A method to detect the degradation process and reduce food waste could prove beneficial for both the environment and the food value chain. The EU-funded Waste reduction project is developing a handheld device based on sensor-technology that can determine within seconds the freshness and shelf-life of meat and fish products. The device contains a nozzle that is pressed against the surface of the meat or fish and counts the concentration of degradation molecules to accurately estimate freshness and predict expiration dates.
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