Markets
Digital Shelf-life for red meat products
Move from destructive lab and sensory testing to continuous freshness data in a digital platform.
High-value beef depends on tight temperature control at every step. Gaps in visibility lead to avoidable rejections.
Furthermore, maintaining uniform conditions across production, storage, and transport is challenging. Ageing and cut differences shift shelf-life, and intermittent testing can’t show true variation, resulting in more rejections than necessary.
How it works
BlakBear sensors continuously measure spoilage gases and temperature inside the pack. BlakBear AI models convert this data into microbiological counts (like a TVC or APC, reported in cfu/g) and odor scores (on a 1-5 scale), so you can monitor shelf-life without opening the product. BlakBear gives you the temperature and the resulting impact on spoilage and shelf-life, so you can accurately make urgent supply-chain decisions for products in transit.
>90%
BlakBear signals correlated >90% with microbiology and sensory benchmarks on raw chicken in MAP, as validated by Campden BRI.
Periodic shelf-life verification and optimize MAP ratios
Supply-chain monitoring
Routine testing of batches and retained samples
