This paper presents a novel approach to wireless sensing of meat freshness using radio frequency (RF) communication. The authors designed and fabricated RF tags that function as chemically actuated resonant devices (CARDs) by incorporating a single-walled carbon nanotube (SWCNT)/molybdenum disulfide (MoS₂)/indium oxide (In₂O₃) chemiresistive composite. The RF antennas were fabricated on a flexible substrate using lithography, and the RF signal was characterized in terms of amplitude and peak resonant frequency. The chemiresistive composite was characterized using various techniques, including transmission electron microscopy (TEM), Raman spectroscopy, atomic force microscopy (AFM), and electrical impedance spectroscopy. The RF signal was used to establish a correlation between the sensor's electrical response and the RF attenuation signal (reflection coefficient) in the presence of volatile amines and seafood samples. The freshness of the seafood samples was assessed over time, demonstrating the effective potential of the developed wireless tags for monitoring food quality. The study highlights the versatility of RF tags integrated with chemiresistors as a promising pathway for scalable, affordable, and portable wireless chemical sensors.This paper presents a novel approach to wireless sensing of meat freshness using radio frequency (RF) communication. The authors designed and fabricated RF tags that function as chemically actuated resonant devices (CARDs) by incorporating a single-walled carbon nanotube (SWCNT)/molybdenum disulfide (MoS₂)/indium oxide (In₂O₃) chemiresistive composite. The RF antennas were fabricated on a flexible substrate using lithography, and the RF signal was characterized in terms of amplitude and peak resonant frequency. The chemiresistive composite was characterized using various techniques, including transmission electron microscopy (TEM), Raman spectroscopy, atomic force microscopy (AFM), and electrical impedance spectroscopy. The RF signal was used to establish a correlation between the sensor's electrical response and the RF attenuation signal (reflection coefficient) in the presence of volatile amines and seafood samples. The freshness of the seafood samples was assessed over time, demonstrating the effective potential of the developed wireless tags for monitoring food quality. The study highlights the versatility of RF tags integrated with chemiresistors as a promising pathway for scalable, affordable, and portable wireless chemical sensors.