Micro-cantilever sensors are a known reliable tool for gas sensing in industrial applications. We have demonstrated the application of cantilever sensors on the detection of a meat freshness volatile biomarker (cadaverine), for determination of meat and fish precise expiration dates. For achieving correct target selectivity, the cantilevers need to be functionalized with a cadaverine-selective binder, based on a cyclam-derivative. Cantilever surface properties such as surface energy strongly influence the binder morphology and material clustering and, therefore, target binding. In this paper, we explore how chemical and physical surface treatments influence cantilever surface, binder morphology/clustering and binding capabilities. Sensor measurements with non-controlled surface properties are presented, followed by investigations on the binder morphology versus surface energy and cadaverine capture. We demonstrated a method for hindering binder crystallization on functionalized surfaces, leading to reproducible target capture. The results show that cantilever surface treatment is a promising method for achieving a high degree of functionalization reproducibility for industrial cantilever sensors, by controlling binder morphology and uniformity.

Reliable assessment of meat freshness is essential for ensuring food safety throughout the meat supply chain. This study investigates the performance of a handheld volatile-sensing device based on a piezoelectrically driven microcantilever functionalized with a biogenic amine–selective binder, designed to detect the progression of spoilage in beef and lamb. Beef brisket and lamb fillet samples were analyzed on days 1, 3, 7, 10, and 14 using four complementary indicators: (i) handheld sensor output, (ii) total viable counts (TVC), (iii) trained sensory evaluation, and (iv) cadaverine concentration. In beef, TVC increased from 3.9×103 to 2.5×109 CFU/g, and sensor output rose from near zero to 25.5 Hz over the storage period, with sensory rejection occurring between days 7 and 10. The sensor signal was strongly correlated with log10(TVC) (R2 = 0.97), indicating that the device effectively captures changes in volatility associated with microbial spoilage. In contrast, lamb fillet samples exhibited low headspace cadaverine concentrations that did not exceed the sensor’s detection threshold.