ReviewSensors (Basel, Switzerland)2023
Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review.
Review in Sensors (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
28 citing papers in PubMed.
- Meat Freshness Monitoring in the Modern Supply Chain: Analytical Advances, Smart Packaging, and Digital Integration.Food science & nutrition · 2026Review
- Validation of Commercial Pasteurization and Shelf-Life Evaluation of Finely Minced Cooked Chicken Sausages in Wide-Diameter Polyamide Casings UsingFoods (Basel, Switzerland) · 2026Article
- Quality properties of fermented butter using extract solution from Korean traditional fermented pastes.Food science of animal resources · 2026Article
- Preservation of Beef Quality and Myofibrillar Protein Structural and Functional Integrity by Ultrasound-Assisted Immersion Freezing.Foods (Basel, Switzerland) · 2026Article
- Artificial intelligence for food innovation.Nature food · 2026Review
- Comparative Effects of Different Proteases on the Non-Volatile Taste Compounds and Volatile Flavor Fingerprints ofFoods (Basel, Switzerland) · 2026Article
- Ultrasound-Assisted Curdlan Curing Reduces Water Loss of Rabbit Meat: Water Retention Performance, Myofibrillar Protein Structure, and Processing Adaptability.Foods (Basel, Switzerland) · 2026Article
- Strategies for Regulating the Color, Texture and Flavor Characteristics of Fermented Meat Products byFoods (Basel, Switzerland) · 2026Article
- Strategies for replacing phosphates in meat processing.Food science of animal resources · 2026Review
- Electrochemical Sensors as a Tool for Taste Perception in Pharmaceutical Products: Advances and Perspectives.Biosensors · 2026Review
- Valorization ofFrontiers in nutrition · 2026Article
- Dynamics Evolution of Flavor and Quality Attributes in Three-Cup Chicken: Insights from Multi-Technical Analysis During Stewing.Foods (Basel, Switzerland) · 2025Article
- Impact of different frying methods on volatile compounds in tofu.Food chemistry: X · 2025Article
- Drying kinetics and characteristics of Acori tatarinowii rhizoma under hot air thin-layer drying at different temperatures.Scientific reports · 2025Article
- Characterization of the Quality and Flavor in Chinese Sausage: Comparison Between Cantonese, Five-Spice, and Mala Sausages.Foods (Basel, Switzerland) · 2025Article
- An overview on olfaction in the biological, analytical, computational, and machine learning fields.Archiv der Pharmazie · 2025Review
- A comparative analysis of volatile organic compounds in Paeoniae Radix Alba processed using different methods.Frontiers in nutrition · 2025Article
- A Novel Image-Based Assessment for Pork Quality Classification via Electrochemical Impedance Combined With Sensory Evaluation.Food science & nutrition · 2025Article
- Foodomics: A sustainable approach for the specific nutrition and diets for human health.Food chemistry: X · 2024Review
- Effect of different processing steps in the production of beer fish on volatile flavor profile and their precursors determined by HS-GC-IMS, HPLC, E-nose, and E-tongue.Food chemistry: X · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors.
Funding
Abstract
The quality and shelf life of meat and meat products are key factors that are usually evaluated by complex and laborious protocols and intricate sensory methods. Devices with attractive characteristics (fast reading, portability, and relatively low operational costs) that facilitate the measurement of meat and meat products characteristics are of great value. This review aims to provide an overview of the fundamentals of electronic nose (E-nose), eye (E-eye), and tongue (E-tongue), data preprocessing, chemometrics, the application in the evaluation of quality and shelf life of meat and meat products, and advantages and disadvantages related to these electronic systems. E-nose is the most versatile technology among all three electronic systems and comprises applications to distinguish the application of different preservation methods (chilling vs. frozen, for instance), processing conditions (especially temperature and time), detect adulteration (meat from different species), and the monitoring of shelf life. Emerging applications include the detection of pathogenic microorganisms using E-nose. E-tongue is another relevant technology to determine adulteration, processing conditions, and to monitor shelf life. Finally, E-eye has been providing accurate measuring of color evaluation and grade marbling levels in fresh meat. However, advances are necessary to obtain information that are more related to industrial conditions. Advances to include industrial scenarios (cut sorting in continuous processing, for instance) are of great value.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.