Over the last twenty years, newly developed chemical sensor systems so called ''electronic noses'' have made odour analyses possible. These systems involve various types of electronic chemical gas sensors with partial specificity, as well as suitable statistical methods enabling the recognition of complex odours.
The introduction of electronic noses into the area of food is envisaged for process monitoring, freshness evaluation, shelf-life investigation, authenticity assessment and quality control. Quality control is of great importance within the meat industry and this technique may help to monitor the meat from the raw material throughout the process and to the final product by analysing volatile compounds released from the meat matrix.
Article made possible through the contribution of MDPI.