ETH 2006 Meat Monitor
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General Idea
The idea of the meat monitor is to detect whether meat spoils. The design is not necessarily specific to meat rotting, but can also used for cheese, milk or other food. The only meat specific parts are the sensoring parts, e.g., sensing putrescine and cadaverine, produced by E.coli within the meat.
→ please add some more details here !!!
Input Signals
Possible
The links emerged from a short Google search and are possibly not the best choice --Dimo 13:39, 31 July 2006 (EDT)
- putrescine [http://ift.confex.com/ift/2005/techprogram/paper_31585.htm], can be detected and synthesized by E.coli [http://biocyc.org/ECOLI/NEW-IMAGE?object=PWY-40]
- cadaverine [http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6T6R-3YYT6FB-1B-1&_cdi=5037&_user=791130&_orig=browse&_coverDate=12%2F31%2F1995&_sk=999459997&view=c&wchp=dGLbVzb-zSkzV&md5=4411bf20d1eb8fab281dac4708296f6d&ie=/sdarticle.pdf]
- Volatile organic compounds (VOCs) [http://www.pubmedcentral.gov/articlerender.fcgi?tool=pubmed&pubmedid=12902260]
- tyramine [http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6T6R-3YYT6FB-1B-1&_cdi=5037&_user=791130&_orig=browse&_coverDate=12%2F31%2F1995&_sk=999459997&view=c&wchp=dGLbVzb-zSkzV&md5=4411bf20d1eb8fab281dac4708296f6d&ie=/sdarticle.pdf]
Impossible
- AHL (Acylated Homoserine Lactones) has no significant influence on the spoilage [http://www.pubmedcentral.gov/articlerender.fcgi?tool=pubmed&pubmedid=15240313]
Pro's & Con's
Pro's:
- inventive & humorous "offbeat" idea
- "practical" benefit (counter arg.: is E.Coli on meat really practical? YES, definitely better than this [http://www.wilk4.com/humor/humorm26.htm] ;-))
Con's:
- logical part? (wasn't really logical)
