Enhancing meat safety and quality: Innovations in protein-based sensing technologies for contaminant detection

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/61989100:27360/25:10257669

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Enhancing meat safety and quality: Innovations in protein-based sensing technologies for contaminant detection

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Enhancing meat safety and quality: Innovations in protein-based sensing technologies for contaminant detection

Popis výsledku anglicky

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

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Control

ISSN

0956-7135

e-ISSN

1873-7129

Svazek periodika

173

Číslo periodika v rámci svazku

July

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

17

Strana od-do

"Article number: 111208"

Kód UT WoS článku

001428739500001

EID výsledku v databázi Scopus

2-s2.0-85217793939