Monitoring of physical-chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue

► This work describes a potentiometric electronic tongue to monitor meat pork freshness. ► The data of certain electrodes show a variation versus time when in contact with meat. ► PCA and neural network analyses determine the post-mortem time elapsed. ► Well-known biochemical methods for the evaluation of freshness have been made. ► By PLS analysis achieve a good correlation between potentiometric and chemical data.