An Intelligent E-Nose
for Food Quality

The Meat Quality Sensor is a breakthrough IoT solution that combines biology, chemistry, and technology into one tool to assess the expiration dates of meat and fish.

An Intelligent E-Nose
for Food Quality

The Meat Quality Sensor is a breakthrough IoT solution that combines biology, chemistry, and technology into one tool to assess the expiration dates of meat and fish.

Current Methods

Today, the food industry lacks a tool capable of calculating the actual shelf-life date of meat and fish.

Instead, a buffer of ± 4 days is typically applied based on conservative quality standards. Microbiological testing can take up to 48 hours before delivering a concrete result on product quality.

Freshness and expiry are therefore assessed daily either through sensory evaluation or by strictly adhering to cautious date labelling.

SENSORY ASSESSMENT

Human senses i.e. smelling and vision

GENERIC CURVES

Online curves based on generic data with a considerable buffer

RULE OF THUMB

Following company standards to set expiration dates

MICROBIAL ANALYSIS

Often overcautious labeling based on historical data

AmiNIC’s approach

The Meat Quality Sensor is developed as an objective measurement tool for assessing freshness and calculated shelf life of meat and fish.
The sensor has been tested and validated in collaboration with universities, research and technology organisations (RTOs), and end users in the food industry.
MQS delivers precise, in-situ measurements directly at the product. This strengthens quality control and reduces food waste by replacing subjective assessments and conservative shelf-life assumptions with data.

The Sensor

Food compliant design

Food-approved materials and a hygienic design based on user feedback, developed in collaboration with industrial designers and food equipment specialists.

Remote data storage

Measurements are uploaded to AmiNIC’s platform, where users can access their data.
Freshness data and shelf-life information can be shared across the value chain if desired.

Cartridge solution

The cartridges contain the sensor technology that enables measurement of cadaverine.
One cartridge can be used for measurements for two months.

Preventing cross-contamination

Replaceable, dishwasher-safe mouthpieces designed to prevent cross-contamination between measurements.

Inside the Cartridge

The cartridge contains a state-of-the-art e-nose solution based on a customised Micro Electro Mechanical System (MEMS).

Micro Cantilever

The microcantilever functions as a microbalance, detecting extremely small changes in mass through electrical signals.

Selective Binder

The binder on the surface of the cantilever attracts specific molecules from the meat, increasing its mass. This mass change can be measured with high precision.

Freshness biomarker

The concentration of cadaverine in meat and fish develops in a predictable manner, enabling assessment of freshness and calculation of shelf life.

From Measurement to Decision

MQS translates chemical measurements into practical decision support for everyday operations.
Sensor data is used to assess freshness and calculate shelf life in a consistent and documented manner.

1. Objective Measurement
The sensor detects changes in cadaverine concentration directly at the product. The measurement is independent of individual senses and experience.

2. Data Processing and Reference
Measurement results are compared with reference curves based on industry data and research into meat and fish quality. This creates a consistent basis for assessment across products and users.

3. Clear Action
The result is translated into a clear evaluation of freshness and calculated shelf life, ready to be applied in operations, planning, and quality control.