Best Sensors for Detecting Freshness of Meat and Fish?

[akithajkr]

Hi everyone,

I’m working on a project to measure the freshness of meat and fish items. Currently, I’m using an ammonia sensor to monitor the sample's freshness by placing it in an enclosed volume. While this approach detects changes in ammonia levels, I’ve observed that the sensor values fluctuate over time, typically increasing. I suspect this might be due to environmental factors or sensor limitations.

Are there other sensors or methods you’d recommend for detecting meat and fish freshness more reliably?

 

[asi1]

Hi everyone,

I’m working on a project to measure the freshness of meat and fish items. Currently, I’m using an ammonia sensor to monitor the sample's freshness by placing it in an enclosed volume. While this approach detects changes in ammonia levels, I’ve observed that the sensor values fluctuate over time, typically increasing. I suspect this might be due to environmental factors or sensor limitations.

Are there other sensors or methods you’d recommend for detecting meat and fish freshness more reliably?

Hello, have you considered BIA (Bioelectric Impedance Analysis) method? It sends a small electrical current through the fish or the meat body to measure its resistance to provide a "freshness" reading.

Few questions:
1. What specific type of fish or meat do you want to measure?
2. Do you want destructive measuring method or non-destructive method? Meaning, do you want to carve out a piece of the fish/the meat or do you want to be able to use the fish/meat again after measuring?
3. How fast do you want to see the results of the measurement? right away of wait few hours/days?
4. How "accurate" do you want it? +/- 5%, 1% or 0.1% variances is acceptable?

We offer few handheld devices that can measure fish or meat fat in seconds if that is what you're looking for.

 

[akithajkr]

Hello, have you considered BIA (Bioelectric Impedance Analysis) method? It sends a small electrical current through the fish or the meat body to measure its resistance to provide a "freshness" reading.

Few questions:
1. What specific type of fish or meat do you want to measure?
2. Do you want destructive measuring method or non-destructive method? Meaning, do you want to carve out a piece of the fish/the meat or do you want to be able to use the fish/meat again after measuring?
3. How fast do you want to see the results of the measurement? right away of wait few hours/days?
4. How "accurate" do you want it? +/- 5%, 1% or 0.1% variances is acceptable?

We offer few handheld devices that can measure fish or meat fat in seconds if that is what you're looking for.

Hi asi1,

We are planning to use non-destructive method. Also we need results within 1 hr. (Quicker the better) 1% of accuracy is enough.

 

[IRstuff]

We are planning to use non-destructive method.

And how long does your test take? It's technically destructive, since many "fresh" seafood are flash frozen specifically to avoid spoilage.

 

[akithajkr]

about 10

And how long does your test take? It's technically destructive, since many "fresh" seafood are flash frozen specifically to avoid spoilage.

About 10 mins. We have used knn algorithm for predict the freshness and it worked.

 

[IRstuff]

About 10 mins. We have used knn algorithm for predict the freshness and it worked.

OK, but the fish has to be at a consistent and controllable temperature to make a repeatable emanation for this to work, which means it's thawed and held at the desired temperature, hence it's no longer saleable.