The Fresh Stripe multi-layer indicator for meats is manufactured or incorporated into packaging using conventional roll-to-roll processes. The polymer layer biodegrades at a predictable rate in the presence of the same hydrolytic bacterial enzymes that degrade meat. As the indicator degrades, it changes appearance so that a consumer can effectively judge the meat’s freshness. Freezing, refrigeration, and heat do not degrade the performance of the indicator or affect its accuracy.
While its primary application is reporting meat spoilage, the underlying technology applies to any materials where bacteria segregate enzymes to break down molecules. Fresh Stripe has been tested against real-world stored meat spoilage conditions, and has undergone chemical stability testing to differentiate between layer defects and layer degradation by bacterial enzymes. Test sizes are 2 x 2 cm.Get the complete report on this technology at: