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Meat is a highly perishable food when raw. Various factors during processing and storage play a role in how and how quickly raw meat can spoil. Even during slaughter, microorganisms on the skin of the slaughtered animal can introduce intestinal bacteria, for example, which can lead to spoilage due to microbiological contamination. These include pathogenic […]

Patrick Ferrier, Lasse Petersen and Yvonne Spethmann in the new facility at Hochschule Flensburg. (from left to right) Today, the Precise partners met in Flensburg to discuss our progress and identify gaps and areas for improvement regarding our meat and fish freshness sensor. The partners shared many good ideas and engaged in intense discussions as