Enhancing meat safety and quality: Innovations in protein-based sensing technologies for contaminant detection
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62690094%3A18470%2F25%3A50022266" target="_blank" >RIV/62690094:18470/25:50022266 - isvavai.cz</a>
Alternative codes found
RIV/61989100:27360/25:10257669
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0956713525000775?pes=vor&utm_source=scopus&getft_integrator=scopus" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0956713525000775?pes=vor&utm_source=scopus&getft_integrator=scopus</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodcont.2025.111208" target="_blank" >10.1016/j.foodcont.2025.111208</a>
Alternative languages
Result language
angličtina
Original language name
Enhancing meat safety and quality: Innovations in protein-based sensing technologies for contaminant detection
Original language description
Human society views meat as food from different perspectives, yet it remains a valuable source of nutrition. Because meat is perishable and fraudulent activities can compromise its quality, consumers are always curious about its quality. The significant development of analytical techniques, particularly protein-based sensing technology, has made it easy for food safety agencies to use them as point-of-care testing methods to detect various biological or chemical agents present in meat and its products. In the current review, we have elucidated the issues that impact the quality of meat and its products, which pose significant health risks to consumers. The review comprehensively discussed the use of protein-based sensing technologies, including enzyme-linked immunosorbent assay, lateral flow immunoassay, antibody-based, and enzyme-based sensors. With the advent of nanotechnology, lateral flow immunoassay, antibody-based sensors, and enzyme-based sensors have become much more popular. © 2025 Elsevier Ltd
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Control
ISSN
0956-7135
e-ISSN
1873-7129
Volume of the periodical
173
Issue of the periodical within the volume
July
Country of publishing house
GB - UNITED KINGDOM
Number of pages
17
Pages from-to
"Article number: 111208"
UT code for WoS article
001428739500001
EID of the result in the Scopus database
2-s2.0-85217793939