RESUMEN
The starch nanoparticle, combined with bromocresol green (BCG), served as a pH-sensitive indicator to monitor meat quality throughout an 8-day refrigerated storage period. The meat samples were sealed in package which the pH-sensitive indicator attached to the interior part of packaging lid. The changes in meat quality were evaluated by total volatile base nitrogen (TVBN), pH, total viable count (TVC), sensory analysis, and color in interval of 0, 3, 5, 7, and 8-days storage at 4°C. Initial TVBN values were recorded at 19.6 mg/100 g, increased to 26.6 mg/100 g by the end of storage period. The pH value was significantly increased after 8 days storage at 4°C. The observed color variation in the indicator from yellow to blue was attributed to the concurrent increases in TVBN, TVC, and pH. The indicator color changes had significant correlation with analyzed chemical quality of stored meat. Therefore, the designed BCG pH-sensitive indicator could be effective in monitoring the meat spoilage during storage.