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Rotten meat doesn't stand a chance
Date:4/20/2011

This release is available in German.

Is the vacuum-packed chicken leg really still fresh and edible? Looks alone do not tell the whole story. And the "best-before" date is no guarantee, either. Scandals involving the sale of rotten meat have added to the uncertainty, and the customer him- or herself may be shortening the shelf life through improper storage. This is an area in which a sensor film developed by the Fraunhofer Research Institution for Modular Solid State Technologies EMFT in Munich can immediately give a green or rather: yellow light, or warn of spoiled goods. EMFT developed the film in a project sponsored by the German Federal Ministry of Education and Research.

The sensor film is integrated into the inside of the packaging, where it responds to biogenic amines. Amines are molecules produced when foods fish and meat foremost among them decay. They are also responsible for their unpleasant smell. If amines are released into the air within the packaging, the indicator dye on the sensor film reacts with them and changes its color from yellow to blue. "Once a certain concentration range is reached, the color change is clearly visible and assumes the task of warning the consumer," explains Dr. Anna Hezinger, a scientist at EMFT. This is not only interesting when it comes to identifying foods that have become inedible. Many people are also extremely sensitive to the presence of certain amines. Which makes a warning all the more important for them.

"Unlike the expiration date, the information on the sensor film is not based on an estimate but on an actual control of the food itself," Hezinger emphasizes. At the same time, the system is very inexpensive. This is important if it is to be used on a broad scale. Other solutions such as electronic sensors, for instance would lead to a steep increase in the price of packaged meat
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Contact: Gerhard Mohr
gerhard.mohr@emft.fraunhofer.de
49-941-943-5726
Fraunhofer-Gesellschaft
Source:Eurekalert  

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