Current Technological Approach for Chicken Meat Freshness Evaluation: A Review

Research Center for Appropriate Technology, National Research and Innovation Agency (BRIN), Subang, West Java, Indonesia

^1* Corresponding author: pradekabrilyan@gmail.com

Abstract

Chicken meat is the most widely consumed commodity by the public because it contains high protein and low fat. The freshness of food needs to be considered by producers and consumers. Therefore, many people have difficulty determining the freshness of chicken meat. Freshness assessment using conventional methods is usually based on chemical, physical, and microbiological parameters analysis. Some disadvantages of freshness assessment using traditional methods are time-consuming, expensive, and destructive. In recent decades, the development and implementation of meat quality analysis methods have increased. This paper aims to examine various methods of non-destructive detection of chicken meat freshness which have several advantages, including requiring quick time analysis, less sample preparation, low cost, and non-destructive measurements. In this paper, we explain various principles and technological applications used in assessing the freshness of chicken meat, including smart packaging, digital imaging, electronic nose and gas sensors, and spectroscopy. Ultimately, developing chicken meat freshness evaluation technology will help all customers and stakeholders monitor the product more effectively and efficiently.