This study presents a wireless sensor for meat freshness assessment based on radio frequency (RF) communication. The sensor utilizes chemically actuated resonant devices (CARDs) integrated with RF tags to detect volatile amines associated with meat spoilage. The RF tags are designed and fabricated using a flexible substrate with conductive tape, and the RF signal is characterized in terms of amplitude and peak resonant frequency. A single-walled carbon nanotube (SWCNT)/MoS₂/In₂O₃ chemiresistive composite is incorporated into the RF tag to function as a CARD. The RF signal is then used to establish a correlation between the sensor's electrical response and the RF attenuation signal (reflection coefficient). The sensor is tested with seafood samples, demonstrating its effectiveness in monitoring food quality by detecting changes in RF signals over time. The developed wireless tags provide cumulative amine exposure data within the food package, showing a gradual decrease in radio frequency signals. The study highlights the versatility of RF tags integrated with chemiresistors as a promising pathway toward scalable, affordable, and portable wireless chemical sensors. The sensor is capable of detecting various amines, including ammonia, methylamine, and trimethylamine, with high sensitivity and response. The results demonstrate the potential of the sensor for real-time monitoring of meat freshness and the presence of relevant volatile compounds. The study also emphasizes the importance of material selection and optimization in achieving the desired performance of the sensor. The sensor is validated through real food analysis, employing shrimp meat as a model, confirming the effectiveness of the CARD design and the selection of nanomaterials. The dynamic response observed in real food assessment reveals the sensor's ability to monitor sample quality by measuring RF attenuation in response to the increment of analyte concentration. The results underscore the potential of the sensor as a sensitive platform for monitoring ammonia and other volatile amine compounds related to meat freshness. The integration of SWCNT/MoS₂/In₂O₃ in passive RF antennas has paved the way for developing CARDs, presenting a promising solution for real-time wireless monitoring of meat freshness and the presence of relevant volatile compounds.This study presents a wireless sensor for meat freshness assessment based on radio frequency (RF) communication. The sensor utilizes chemically actuated resonant devices (CARDs) integrated with RF tags to detect volatile amines associated with meat spoilage. The RF tags are designed and fabricated using a flexible substrate with conductive tape, and the RF signal is characterized in terms of amplitude and peak resonant frequency. A single-walled carbon nanotube (SWCNT)/MoS₂/In₂O₃ chemiresistive composite is incorporated into the RF tag to function as a CARD. The RF signal is then used to establish a correlation between the sensor's electrical response and the RF attenuation signal (reflection coefficient). The sensor is tested with seafood samples, demonstrating its effectiveness in monitoring food quality by detecting changes in RF signals over time. The developed wireless tags provide cumulative amine exposure data within the food package, showing a gradual decrease in radio frequency signals. The study highlights the versatility of RF tags integrated with chemiresistors as a promising pathway toward scalable, affordable, and portable wireless chemical sensors. The sensor is capable of detecting various amines, including ammonia, methylamine, and trimethylamine, with high sensitivity and response. The results demonstrate the potential of the sensor for real-time monitoring of meat freshness and the presence of relevant volatile compounds. The study also emphasizes the importance of material selection and optimization in achieving the desired performance of the sensor. The sensor is validated through real food analysis, employing shrimp meat as a model, confirming the effectiveness of the CARD design and the selection of nanomaterials. The dynamic response observed in real food assessment reveals the sensor's ability to monitor sample quality by measuring RF attenuation in response to the increment of analyte concentration. The results underscore the potential of the sensor as a sensitive platform for monitoring ammonia and other volatile amine compounds related to meat freshness. The integration of SWCNT/MoS₂/In₂O₃ in passive RF antennas has paved the way for developing CARDs, presenting a promising solution for real-time wireless monitoring of meat freshness and the presence of relevant volatile compounds.