P.PSH.0889 - Development of on-pack visual indicators of eating quality and freshness for beef and lamb products (Monash Grip Program)

Summary

This project will focus on designing a set range of specific packaging 'sensors' or informative reads that can detect a range of naturally occurring reactions in the pack (H2CO3, NH3, etc.) and markers of the change in the meat either as approaching its end of life or as being in the optimal eating zone. It will model different environments, time models, meats and validate the right in/on pack sensors and their applications. The inclusion of expertise in specific analyses, which Monash Chemistry brings in, will be critical to make this happen and reduce the risk of not developing viable commercial options.

This scope is broad as it covers shelf life, supply history and eating quality with the overarching aim to develop and test smart labels to grow high value demand for red meat. The integration in existing packaging structures will also require particular attention (inside, outside, new structures, distinguish structures) that amplify this.

Objectives

1. To identify volatile compounds from raw beef packaged in three different commercial packaging systems.
2. To correlate these volatile compounds with meat quality and freshness.
3. To identify pH sensitive dyes that can detect the volatile compounds related to packaged raw beef quality and
freshness.
4. To develop an on-pack dye-based sensor as a visual indicator of packaged raw beef quality and freshness.

Progress

This project developed an on-pack visual indicator prototype for packaged red meat. Firstly, the research team assessed volatile compounds released from porterhouse beef steaks in three different commercial packaging systems before and after the best before date, and then extended the analysis procedure to non-invasive sampling of volatiles from the headspace of MAP packaged beef. The absence or presence of these volatiles is related to the meat quality and freshness, and knowledge could be used for sensor development. Several natural and synthetic dye-based sensors were then applied for the detection of these volatile compounds, and their colour change is indicative of the degree of spoilage of the packaged meat. Finally, a combination of three sensors was tested in situ on simulated commercial packaging to verify the sensor response relative to the commercial best before date. Our on-pack meat quality and freshness sensors are scientifically proven and industry ready for implementation.