Researchers use graphene to develop a biosensor that accurately tests the freshness of meat

Researchers from the Vietnam Academy of Science and Technology, VNU University of Science, Hanoi University of Science and Technology and the Russian Academy of Sciences have developed a biosensor that uses graphene electrodes modified by zinc oxide nanoparticles to measure Hypoxanthine (HXA), a material that can be used as a marker for the freshness of meat. The team demonstrated the sensor’s efficacy on pork meat.

The freshness of animal meat in the food industry is an essential property determining its quality and safety. With advanced technology capable of preserving food for extended periods of time, meat can be shipped around the globe and so there is a vital need for effective testing of its condition. Despite the technological advances keeping meat fresh for as long as possible, certain aging processes are unavoidable. Adenosine triphosphate (ATP) is a molecule produced by breathing and responsible for providing energy to cells. When an animal stops breathing, ATP synthesis also stops, and the existing molecules decompose into acid, diminishing first flavor and then safety. Hypoxanthine (HXA) and xanthine are intermediate steps in this transition. Assessing their prevalence in meat indicates its freshness.