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Electronic noses are devices able to characterize and differentiate the aroma profiles of various food, especially meat and meat products. During recent years e-noses have been widely used in food analysis and proved to provide a fast, simple, non-expensive and non-destructive method of food assessment and quality control. The aim of this study is to summarize the most important features of this analytic tool and to present basic fields and typical areas of e-nose use as well as most commonly used sensor types and patterns for e-nose design. Prospects for the future development of this technique are presented. Methods and research results presented in this manuscript may be a guideline for practical e-nose use.Keywords: electronic nose; sensors; gas chromatography; odour.Practical Application: Review of electronic nose devices usage for measurement of various meat properties.

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The purpose of this study was to determine the possibility of differentiating chill‐stored and frozen pork necks with a technique of electronic nose (E‐nose) based on ultra‐fast gas chromatography (UFGC). Tests were carried out on pork necks from six pigs obtained from a breeding farm with Pork Quality System (PQS) implemented. The volatile organic compounds (VOC) of the meat samples with 1, 4, and 7 days of chill storage and samples with 5 months of frozen storage were investigated. Principal components analysis (PCA) showed differences in the volatile organic compounds profiles. Discriminant factor analysis (DFA) model was developed to identify the freshness of the meat samples. Results showed that using E‐nose Heracles II allowed effective recognition of chilled and frozen pork meats. Significant differences were found between VOC profiles. In practice, this technique could be applied to the meat industry for a rapid, cheap, and reliable assessment of meat freshness. Practical applications Investigation of methods for differentiation of chill‐stored and frozen pork necks is of significance for quality and safety maintenance. The current study developed a technique of electronic nose (E‐nose) based on ultra‐fast gas chromatography (UFGC) for recognizing the freshness difference of these meat products. Results showed that the technique allowed for effective recognition of chilled and frozen pork meats. In practice, this technique could be applied to the meat industry for a rapid, cheap, and reliable assessment of meat freshness.

Cold plasma is a new technology of promising potential to use as a part of technological extraction lines constructed to implement green chemistry solutions or simply to reduce resources in solvent-based extraction lines. The present study was undertaken to verify the effect of nitrogen cold plasma pre-treatment conducted for 8 min (20 kHz) on the content of antioxidants, antioxidant activity, the profile of volatile compounds, microbial count, pH and color measured in herb extracts (12 herbs: Echinacea purpurea; Salvia officinalis; Urtica dioica; Polygonum aviculare; Vaccinium myrtillus; Taraxacum officinale; Hypericum perforatum; Achillea millefolium; Sanguisorba officinalis; Leonurus cardiaca; Ballota nigra; Andrographis paniculata) obtained with its usage. The surface morphology of extracted herbs was examined as well. Herbs used for extraction were ground and suspended in water before cold plasma treatment, which is a novel approach not studied before. Most plasma-treated extracts were characterized by a higher content of polyphenols (11 out of 12). Content of flavonoids and anthocyanins increased in four extracts and in the case of anthocyanins was significantly higher in comparison to control (up to 77%). The antioxidant activity measured at least by one method (ABTS, DPPH, FRAP) was also higher in nine plasma-treated solutions. Moreover, plasma decreased total aerobic bacteria, affected the color and increased pH of the extracts. The surface structure of the plant material after the extraction process was significantly damaged, which probably led to a higher extraction yield of bioactive compounds and in consequence to the higher antioxidant activity of extracts obtained with the cold plasma treatment.

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Summary The aim of this was to improve n‐6/n‐3 ratio without affecting the volatile compounds profiles of pork. Different feeding strategies were designed for 60 Polish Landrace pigs with the goal to enhance the health attributes of Polish pork. Composition, colour, hardness, fatty acid contents and volatile compound profiles of the semimembranosus muscles were determined. Results showed that with the basic diet with the addition 3% of linseed oil, 100 mg kg−1 of vitamin E and 1 mg kg−1 of organic selenium, the level of polyunsaturated fatty acids (PUFA) in the meat samples was increased by 26% (P ≤ 0.05) as compared to the control. Principal component analysis (PCA) demonstrated that the aroma profile of semimembranosus muscles from pigs fed with the diet supplemented with 3% of linseed oil and 1 mg kg−1 of organic selenium was close to that of control. Results demonstrated that healthy functional meats could be produced by designing feeding strategies.