Microdevice with integrated multi-enzyme sensors for the measurement of pork freshness

An electrochemical microdevice for measuring pork freshness was developed based on the value of measurement indicators-K, Ki, and H. Four sensors were integrated to measure the sum of the concentrations appearing in the equations that define the K, Ki, and H values. With standard solutions, the correlation coefficients for sensors 1-4 were 0.888, 0.979, 0.816, and 0.828, respectively. Each sensor could complete one measurement in 2 min. A good correlation was obtained between the K values measured by the proposed microdevice and by ultra-performance liquid chromatography. Based on the sensor responses obtained with real pork extract samples, the R2 value between the K and Ki values was 0.843, while that between the K and H values was only 0.807 during a 15-day storage period.