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References from Meat Freshness Monitoring in the Modern Supply Chain: Analytical Advances, Smart Packaging, and Digital Integration. Local targets link to admitted publications; unresolved targets remain external evidence.
10.3390/antiox10101587
10.3390/antiox10101587 · External reference
AI‐Driven Nondestructive Measurement Technologies for Meat Quality and Safety: A Review
10.3390/foods15152592 · 2026 · External reference
Review of Major Meat‐Borne Zoonotic Bacterial Pathogens
10.3389/fpubh.2022.1045599 · 2022 · External reference
Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview
10.3390/s20195479 · 2020 · External reference
Performance Evaluation of Machine Learning Algorithms for Meat Freshness Assessment
10.11591/ijece.v14i5.pp5858-5865 · 2024 · External reference
10.1016/j.tifs.2021.01.006
10.1016/j.tifs.2021.01.006 · External reference
Bacterial Spoilage of Meat and Cured Meat Products
10.1016/0168-1605(96)01135-x · 1996 · External reference
Bacterial Populations and the Volatilome Associated to Meat Spoilage
10.1016/j.fm.2014.02.002 · 2015 · External reference
Micro‐/Nano‐Structures for Surface‐Enhanced Raman Spectroscopy: Recent Advances and Perspectives
10.1016/j.cis.2024.103235 · 2024 · External reference
10.1016/b978-0-323-90240-3.00002-3
10.1016/b978-0-323-90240-3.00002-3 · 2022 · External reference
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
10.3390/antiox8100429 · 2019 · External reference
10.1016/j.foodres.2025.117169
10.1016/j.foodres.2025.117169 · External reference
10.1080/19476337.2018.1525432
10.1080/19476337.2018.1525432 · External reference
Deep Learning in Food Quality and Safety Management: A Review of Architectures, Applications, and Future Directions
10.1016/j.crfs.2026.101495 · 2026 · External reference
10.1016/j.fpsl.2023.101221
10.1016/j.fpsl.2023.101221 · External reference
Guidance on Date Marking and Related Food Information: Part 1 (Date Marking)
2020 · External reference
Microbiological Safety of Aged Meat
2023 · External reference
10.1002/fsn3.71303
10.1002/fsn3.71303 · External reference
10.1016/j.microc.2023.109785
10.1016/j.microc.2023.109785 · External reference
Meat Spoilage by Bacteria: Influencing Factors, Volatile Compounds, and Organoleptic Alterations
10.1007/s44463-025-00025-w · 2026 · External reference
Emerging Nondestructive Approaches for Meat Quality and Safety Evaluation—A Review
10.1111/1541-4337.12781 · 2021 · External reference
10.1002/vms3.1017
10.1002/vms3.1017 · External reference
Evaluation of the Microbiological Status of Raw Beef in Korea: Considering the Suitability of Aerobic Plate Count Guidelines
2018 · External reference
Fast Quantification of Total Volatile Basic Nitrogen (TVB‐N) Content in Beef and Pork by Near‐Infrared Spectroscopy: Comparison of SVR and PLS Model
10.1016/j.meatsci.2021.108559 · 2021 · External reference
10.1016/j.crfs.2025.101292
10.1016/j.crfs.2025.101292 · External reference
A pH‐Responsive Colourimetric Sensor Array Based on Machine Learning for Real‐Time Monitoring of Beef Freshness
10.1016/j.foodcont.2023.109729 · 2023 · External reference
Evaluation of Salmon, Tuna, and Beef Freshness Using a Portable Spectrometer
10.3390/s20154299 · 2020 · External reference
Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review
10.3390/s23020672 · 2023 · External reference
10.1016/j.lwt.2025.118548
10.1016/j.lwt.2025.118548 · External reference
10.1111/1750‐3841.70730
10.1111/1750‐3841.70730 · External reference
Unresolved reference
External reference
Meat Spoilage During Distribution
10.1016/j.meatsci.2007.06.020 · 2008 · External reference
Oxygen Sensor‐Based Respirometry and the Landscape of Microbial Testing Methods as Applicable to Food and Beverage Matrices
10.3390/s23094519 · 2023 · External reference
Non‐Destructive Evaluation of Microbial Quality of Beef ( M. longissimus Thoracis Muscle) Using Visible/NIR Hyperspectral Imaging and Machine Learning Methods
10.5187/jast.2024.e110 · 2026 · External reference
10.1016/b978-0-12-819233-7.00017-3
10.1016/b978-0-12-819233-7.00017-3 · 2020 · External reference
A Feasibility Quantification Study of Total Volatile Basic Nitrogen (TVB‐N) Content in Duck Meat for Freshness Evaluation
10.1016/j.foodchem.2017.06.031 · 2017 · External reference
Smartphone‐Based Food Diagnostic Technologies: A Review
10.3390/s17061453 · 2017 · External reference
10.1016/j.carpta.2026.101083
10.1016/j.carpta.2026.101083 · External reference
Microbiological Quality Assessment of Frozen Fish and Fish Processing Materials From Bangladesh
2016 · External reference
10.2174/1573401317666210222105100
10.2174/1573401317666210222105100 · External reference
10.1186/s40537‐025‐01151‐4
10.1186/s40537‐025‐01151‐4 · External reference
10.3390/foods13071092
10.3390/foods13071092 · External reference
Smart Films Fabricated From Natural Pigments for Measurement of Total Volatile Basic Nitrogen (TVB‐N) Content of Meat for Freshness Evaluation: A Systematic Review
10.1016/j.foodchem.2022.133674 · 2022 · External reference
10.3390/foods13111662
10.3390/foods13111662 · External reference
Visual Colorimetric Sensing of the Animal‐Derived Food Freshness by Juglone‐Loaded Agarose Hydrogel
10.3390/foods14142505 · 2025 · External reference
Advances in Hyperspectral Imaging for Nondestructive Food Quality and Safety Detection
10.3390/foods15101631 · 2026 · External reference
Improving Hygienic Quality of Pork Cutlets Using Electron‐Beam Irradiation
10.5851/kosfa.2025.e16 · 2025 · External reference
10.3390/foods14162813
10.3390/foods14162813 · External reference
10.1016/j.lwt.2025.118640
10.1016/j.lwt.2025.118640 · External reference
10.1016/j.fbio.2023.103047
10.1016/j.fbio.2023.103047 · External reference
Understanding Beef Flavour and Overall Liking Traits Using Two Different Methods for Determination of Thiobarbituric Acid Reactive Substance (TBARS)
10.1016/j.meatsci.2018.11.018 · 2019 · External reference
10.1016/j.foodres.2025.117919
10.1016/j.foodres.2025.117919 · External reference
Microbial Diversity of Meat Products Under Spoilage and Its Controlling Approaches
10.3389/fnut.2022.1078201 · 2022 · External reference
