The FoodSniffer measures levels of volatile organic compounds (like ammonia) in the meat by electronically, while also taking into account temperature and humidity. First, cover the meat in question with plastic wrap or in a plastic container with lid. Leave it for a minute or so. This will help trap the gasses for a more accurate reading. However, I don’t have to do this step anymore…the new version of the FoodSniffer comes with a removable nozzle that you can touch the meat with (just remove and wash when done).
