Overview
Soon, it will be possible to determine the exact shelf life of meat and fish using a sensor, helping to prevent tons of food from being discarded prematurely. In the PRECISE project, a research consortium in the German-Danish border region is developing such a sensor for various types of fish and meat.
Meat and fish production contributes significantly to CO₂ emissions and food waste. At the same time, the meat and fish industries are important sectors of the regional economy. PRECISE proposes a model for reducing the carbon footprint of meat and fish consumption by preventing unnecessary food waste. Today, restaurants and food retailers rely on printed best-before dates, which are based on estimated spoilage curves for meat and fish. For pork cuts stored at 5°C, for example, the curve indicates a shelf life of 8 ± 3 days. To be on the safe side, however, the best-before date is set at 5 days, resulting in enormous food waste of 48,000 tons per year across Schleswig-Holstein, Southern Denmark, and Zealand.
Meat and fish products are sold with a best-before date, and retailers and restaurants are legally permitted to extend this date if the product is still fit for consumption. Currently, the only way to assess freshness is through human senses. Any uncertainty often leads to products being discarded, which in turn creates unnecessary waste. There is a need for a tool that enables objective and reliable measurement of food freshness, eliminating uncertainty and reducing waste.
Partners
• Mads Clausen Institute - University of Southern Denmark
• AmiNIC ApS
• Fraunhofer ISIT
• KIN Neumünster
• TH Lübeck
• HS Flensburg
The project aims to achieve the following results:
1. Databases of measurements for beef and chicken
2. 50 manufactured sensors produce exactly the same measurement
3. Databases of measurements for various types of meat and fish
4. A smart electronic nose that can be used in restaurants and shops
