Electrochemistry is providing a variety of sensors at an extremely rapid pace. Many of these sensors offer powerful attributes like a multitude of platforms like voltammetry, impedimetry, amperometry and conductometry, as well as sensor-related gains like high sensitivity, selectivity and low cost. It is natural that their applications to food, especially meat freshness determination, are also increasing. Novel methods for rapidly assessing meat freshness are vital for meeting the increasing worldwide demand for meat products. Therefore, we present a short and succinct review of the most promising electrochemical sensor types, including those based on conductive polymers, nanocomposites and metal nanoparticles. From the wide range of sensors that have been designed to detect microbial pathogens and chemical degradation, we have covered a basic snapshot to yield an impression of recent gains in the research genre of meat freshness.

电化学正以极快的速度提供各种传感器。这些传感器中的许多传感器都具有强大的属性，例如伏安法，阻抗法，安培法和电导法等众多平台，以及与传感器相关的增益，例如高灵敏度，选择性和低成本。很自然，它们在食品中的应用，尤其是肉类新鲜度的确定，也在增加。快速评估肉类新鲜度的新颖方法对于满足全球对肉类产品日益增长的需求至关重要。因此，我们简要概述了最有前途的电化学传感器类型，包括基于导电聚合物，纳米复合材料和金属纳米颗粒的那些。从旨在检测微生物病原体和化学降解的各种传感器中，