Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-fast-paced Methods?

• Main Authors: Wen, Felicia Xia Ling, Kobun Rovina, Nasir Md Nur ‘Aqilah, Joseph Merillyn Vonnie, Koh, Wee Yin, Nurul Huda
• Format: Article
• Language: English; English
• Published: MDPI AG, Basel, Switzerland 2023
• Subjects: Food processing and manufacture; TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/38624/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/38624/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/38624/; https://doi.org/10.3390/bios13020217

In the rapidly evolving field of food science, nanotechnology-based biosensors are one of the most intriguing techniques for tracking meat freshness. Purine derivatives, especially hypoxanthine and xanthine, are important signs of food going bad, especially in meat and meat products. This article co...