Freshness Levels and Changes in NH3, H2S Gases, and Color in Beef During Room Temperature Storage
Keywords:
Color, Freshness Meat, H2S, Kinetic Reaction, NH3.Abstract
The degradation of beef is typically indicated by the presence of ammonia (NH3) and hydrogen sulfide (H2S). The NH3 and H2S level will increase in line with the meat spoilage. This research is aims to develop the new meat storage with NH3 and H2S level measurement to detect spoilage in beef. This measurement is needed to make sure the meat that are store is still in good condition or already spoil. Kinetic model of NH3 and H2S gas is used to determine the correlation between meat spoilage with time. The main parts of this equipment are a sensor system microcontroller and computer. The MQ 137 sensor is used to detect the smell of NH3 gas emitted by beef samples during observation. The MQ – 136 sensor is used to detect H2S gas. This research also analyze the color change in beef spoilage. The data of meat storage develop in this research shows that it can properly measure NH3 and H2S gases that occur during the gas evolution process. The color of the meat also change while the meat spoilage starts. The rate constants of change of H2S and NH3 follow the zero order kinetics of H2S and NH3 with constant rates of 0.90 and 0.95, respectively. This result shows that time highly correlated with the spoilage meat.
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