| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5008974 | Sensors and Actuators B: Chemical | 2017 | 28 Pages |
Abstract
Pork chops were packed at 4 °C and the production of CO2 studied in conjunction with total bacterial counts over a period of 14 days. The results show that the concentration of CO2 dioxide increases in time, in correlation with bacterial counts. As the threshold of CO2 content for human consumption of this meat is 20%, the sensor has been optimised for detection around this concentration.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Isabel M. Perez de Vargas-Sansalvador, Miguel M. Erenas, Dermot Diamond, Brid Quilty, Luis Fermin Capitan-Vallvey,