ArticleSensors (Basel, Switzerland)2021
Standardized Extraction Techniques for Meat Analysis with the Electronic Tongue: A Case Study of Poultry and Red Meat Adulteration.
Article in Sensors (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Rapid Detection of Animal-Derived Components in Plant-Based Meat Alternatives Using Recombinase Polymerase Amplification.Foods (Basel, Switzerland) · 2025Article
- Application of Omics in Donkey Meat Research: A Review.Animals : an open access journal from MDPI · 2025Review
- Oil frying enhances flavor and sensory quality of salted dried mackerel: a comparative study of heating methods.Frontiers in nutrition · 2025Article
- Design and development of a rapid meat detection system based on RPA-CRISPR/Cas12a-LFD.Current research in food science · 2023Article
- Non-coding RNA regulation of Magang geese skeletal muscle maturation via the MAPK signaling pathway.Frontiers in physiology · 2023Article
- Metabolomics-Based Analysis of the Major Taste Contributors of Meat by Comparing Differences in Muscle Tissue between Chickens and Common Livestock Species.Foods (Basel, Switzerland) · 2022Article
- Electronic Tongue as a Correlative Technique for Modeling Cattle Meat Quality and Classification of Breeds.Foods (Basel, Switzerland) · 2021Article
- Artificial bionic taste sensors coupled with chemometrics for rapid detection of beef adulteration.Food science & nutrition · 2021Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
The electronic tongue (e-tongue) is an advanced sensor-based device capable of detecting low concentration differences in solutions. It could have unparalleled advantages for meat quality control, but the challenges of standardized meat extraction methods represent a backdrop that has led to its scanty application in the meat industry. This study aimed to determine the optimal dilution level of meat extract for e-tongue evaluations and also to develop three standardized meat extraction methods. For practicality, the developed methods were applied to detect low levels of meat adulteration using beef and pork mixtures and turkey and chicken mixtures as case studies. Dilution factor of 1%
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Registered trials
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