{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,2]],"date-time":"2026-06-02T17:41:54Z","timestamp":1780422114405,"version":"3.54.1"},"reference-count":118,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2023,1,6]],"date-time":"2023-01-06T00:00:00Z","timestamp":1672963200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100010769","name":"Axencia Galega de Innovacion","doi-asserted-by":"publisher","award":["IN607A2019\/01"],"award-info":[{"award-number":["IN607A2019\/01"]}],"id":[{"id":"10.13039\/501100010769","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100010769","name":"Axencia Galega de Innovacion","doi-asserted-by":"publisher","award":["IJC2020-043358-I"],"award-info":[{"award-number":["IJC2020-043358-I"]}],"id":[{"id":"10.13039\/501100010769","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100010769","name":"Axencia Galega de Innovacion","doi-asserted-by":"publisher","award":["CNPq \/ MAI-DAI CP n. 12\/2020"],"award-info":[{"award-number":["CNPq \/ MAI-DAI CP n. 12\/2020"]}],"id":[{"id":"10.13039\/501100010769","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Ministry of Science and Innovation (MCIN, Spain)","award":["IN607A2019\/01"],"award-info":[{"award-number":["IN607A2019\/01"]}]},{"name":"Ministry of Science and Innovation (MCIN, Spain)","award":["IJC2020-043358-I"],"award-info":[{"award-number":["IJC2020-043358-I"]}]},{"name":"Ministry of Science and Innovation (MCIN, Spain)","award":["CNPq \/ MAI-DAI CP n. 12\/2020"],"award-info":[{"award-number":["CNPq \/ MAI-DAI CP n. 12\/2020"]}]},{"name":"Ministry of Science, Technology, Innovation and Communications and National Council for Scientific and Technological Development \u2013 CNPQ","award":["IN607A2019\/01"],"award-info":[{"award-number":["IN607A2019\/01"]}]},{"name":"Ministry of Science, Technology, Innovation and Communications and National Council for Scientific and Technological Development \u2013 CNPQ","award":["IJC2020-043358-I"],"award-info":[{"award-number":["IJC2020-043358-I"]}]},{"name":"Ministry of Science, Technology, Innovation and Communications and National Council for Scientific and Technological Development \u2013 CNPQ","award":["CNPq \/ MAI-DAI CP n. 12\/2020"],"award-info":[{"award-number":["CNPq \/ MAI-DAI CP n. 12\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>The quality and shelf life of meat and meat products are key factors that are usually evaluated by complex and laborious protocols and intricate sensory methods. Devices with attractive characteristics (fast reading, portability, and relatively low operational costs) that facilitate the measurement of meat and meat products characteristics are of great value. This review aims to provide an overview of the fundamentals of electronic nose (E-nose), eye (E-eye), and tongue (E-tongue), data preprocessing, chemometrics, the application in the evaluation of quality and shelf life of meat and meat products, and advantages and disadvantages related to these electronic systems. E-nose is the most versatile technology among all three electronic systems and comprises applications to distinguish the application of different preservation methods (chilling vs. frozen, for instance), processing conditions (especially temperature and time), detect adulteration (meat from different species), and the monitoring of shelf life. Emerging applications include the detection of pathogenic microorganisms using E-nose. E-tongue is another relevant technology to determine adulteration, processing conditions, and to monitor shelf life. Finally, E-eye has been providing accurate measuring of color evaluation and grade marbling levels in fresh meat. However, advances are necessary to obtain information that are more related to industrial conditions. Advances to include industrial scenarios (cut sorting in continuous processing, for instance) are of great value.<\/jats:p>","DOI":"10.3390\/s23020672","type":"journal-article","created":{"date-parts":[[2023,1,9]],"date-time":"2023-01-09T06:38:27Z","timestamp":1673246307000},"page":"672","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":100,"title":["Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review"],"prefix":"10.3390","volume":"23","author":[{"given":"Paulo E. S.","family":"Munekata","sequence":"first","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, R\u00faa Galicia N\u00b0 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1386-9026","authenticated-orcid":false,"given":"Sarah","family":"Finardi","sequence":"additional","affiliation":[{"name":"Food Preservation & Innovation Laboratory, Department of Chemical Engineering, University of Blumenau, 3250 S\u00e3o Paulo St., Blumenau 89030-000, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carolina Krebs","family":"de Souza","sequence":"additional","affiliation":[{"name":"Food Preservation & Innovation Laboratory, Department of Chemical Engineering, University of Blumenau, 3250 S\u00e3o Paulo St., Blumenau 89030-000, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Caroline","family":"Meinert","sequence":"additional","affiliation":[{"name":"Food Preservation & Innovation Laboratory, Department of Chemical Engineering, University of Blumenau, 3250 S\u00e3o Paulo St., Blumenau 89030-000, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9682-4594","authenticated-orcid":false,"given":"Mirian","family":"Pateiro","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, R\u00faa Galicia N\u00b0 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8216-5359","authenticated-orcid":false,"given":"Tuany Gabriela","family":"Hoffmann","sequence":"additional","affiliation":[{"name":"Food Preservation & Innovation Laboratory, Department of Chemical Engineering, University of Blumenau, 3250 S\u00e3o Paulo St., Blumenau 89030-000, Brazil"},{"name":"Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy, 14469 Potsdam, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2764-504X","authenticated-orcid":false,"given":"Rub\u00e9n","family":"Dom\u00ednguez","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, R\u00faa Galicia N\u00b0 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6351-4020","authenticated-orcid":false,"given":"S\u00e1vio Leandro","family":"Bertoli","sequence":"additional","affiliation":[{"name":"Food Preservation & Innovation Laboratory, Department of Chemical Engineering, University of Blumenau, 3250 S\u00e3o Paulo St., Blumenau 89030-000, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4192-6497","authenticated-orcid":false,"given":"Manoj","family":"Kumar","sequence":"additional","affiliation":[{"name":"Chemical and Biochemical Processing Division, ICAR\u2013Central Institute for Research on Cotton Technology, Mumbai 400019, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7725-9294","authenticated-orcid":false,"given":"Jos\u00e9 M.","family":"Lorenzo","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, R\u00faa Galicia N\u00b0 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"},{"name":"Facultade de Ciencias, Universidade de Vigo, \u00c1rea de Tecnolox\u00eda dos Alimentos, 32004 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,1,6]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"678","DOI":"10.1007\/s12161-019-01682-6","article-title":"Identification of Fresh-Chilled and Frozen-Thawed Chicken Meat and Estimation of their Shelf Life Using an E-Nose Machine Coupled Fuzzy KNN","volume":"13","author":"Ayari","year":"2020","journal-title":"Food Anal. 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