Monash University researchers have made a breakthrough in food safety technology with the development of patches that can determine the freshness of raw meat.
The innovation uses on-pack colour indicators made from plant-based materials to show how fresh the meat is and possibly replace the traditional ‘best before’ labels.
Led by former Monash University PhD student Debarati Bhadury, the team behind the discovery believes its invention could significantly reduce food waste by preventing the premature disposal of still-safe-to-eat meat.
Dr Joanne Tanner, of the Department of Chemical and Biological Engineering at Monash, supervised the research alongside Professor Kellie Tuck of the School of Chemistry.
The patches, made from a combination of nanocellulose and dyes found in vegetables like red cabbage and black carrot, were placed between porterhouse steaks and their transparent packaging film.
These indicators consistently changed colour in response to rising pH levels caused by bacterial growth, such as that of E. coli.
Dr Tanner explained that current ‘best before’ dates are based on conservative estimates and may not accurately reflect the actual freshness of the meat. “It is based on a series of worst-case assumptions about its handling and refrigeration through the supply chain,” she continued.
“This means meat is often returned or disposed of when it is still fit for consumption.”
Dr Tanner added that the colour indicator system could also be linked through smartphone apps to provide consumer advice, recommending ways to cook and prepare meat based on its freshness.
Additionally, the researchers suggested the potential integration of the colour indicator system with smartphone apps to offer consumers advice on food preparation based on the meat’s freshness.
For example, the meat could still be consumed but should be cooked for a longer period rather than eaten rare,” she said.
The researchers said their next step would be to extend the findings by investigating several other anthocyanins that show colour changes across different pH ranges and may be suitable for different fresh foods.
Dr Tanner said a combination of two or more colour-changing sensors was likely to be best for consumer use, as it would account for individual differences in colour vision.
The study, published in the journal Food Quality and Safety, was supported by Meat & Livestock Australia.
