A Rapid, Low-Cost Colorimetric Method for Early Detection of Meat Spoilage Based on the Guaiacol–Hydrogen Peroxide Peroxidase Reaction

Meat spoilage poses significant health risks, especially in resource-limited settings where refrigeration and laboratory testing are unavailable. This study evaluated a simple, low-cost colorimetric method for the early detection of meat spoilage based on the peroxidase-catalyzed oxidation of guaiacol by hydrogen peroxide (H2O2). Fresh chicken was stored at ambient temperature (28 °C), and peroxidase activity was assessed over 24 h using an aqueous meat extract mixed with 1% guaiacol and 3% H2O2. Kinetic profiling established a standardized readout time of 2 min. Fresh samples produced a distinct reddish-brown color within this interval, indicating high peroxidase activity. In contrast, the color reaction weakened progressively during storage and became negative (colorless) at approximately 24 h. These findings demonstrate that the loss of peroxidase activity can serve as a rapid, visually readable indicator of meat freshness, offering a practical approach for household-level food safety assessment. Future work should focus on optimizing reagent stability under ambient conditions and developing paper-based test formulations.