Markets
Digital Shelf-life for pork products
Move from destructive lab and sensory testing to continuous freshness data in a digital platform.
Fresh and ready-to-eat (RTE) pork products experience a wide range of spoilage challenges.
From blown packs, discolouration and off-odors. Further more, it is difficult to guarantee cold-chain integrity in international fresh supply-chains, where the impact of temperature on spoilage is critical.
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
