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Meat and Fish Freshness Inspection System Based on Odor Sensing
Department of Information and Communication Engineering, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143747, Korea
Department of Digital Content, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143747, Korea
* Author to whom correspondence should be addressed.
Received: 6 August 2012; in revised form: 2 November 2012 / Accepted: 5 November 2012 / Published: 9 November 2012
Abstract: We propose a method for building a simple electronic nose based on commercially available sensors used to sniff in the market and identify spoiled/contaminated meat stocked for sale in butcher shops. Using a metal oxide semiconductor-based electronic nose, we measured the smell signature from two of the most common meat foods (beef and fish) stored at room temperature. Food samples were divided into two groups: fresh beef with decayed fish and fresh fish with decayed beef. The prime objective was to identify the decayed item using the developed electronic nose. Additionally, we tested the electronic nose using three pattern classification algorithms (artificial neural network, support vector machine and k-nearest neighbor), and compared them based on accuracy, sensitivity, and specificity. The results demonstrate that the k-nearest neighbor algorithm has the highest accuracy.
Keywords: electronic nose; machine olfaction; pattern classification
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Cite This Article
MDPI and ACS Style
Hasan, N.U.; Ejaz, N.; Ejaz, W.; Kim, H.S. Meat and Fish Freshness Inspection System Based on Odor Sensing. Sensors 2012, 12, 15542-15557.
Hasan NU, Ejaz N, Ejaz W, Kim HS. Meat and Fish Freshness Inspection System Based on Odor Sensing. Sensors. 2012; 12(11):15542-15557.
Hasan, Najam U.; Ejaz, Naveed; Ejaz, Waleed; Kim, Hyung S. 2012. "Meat and Fish Freshness Inspection System Based on Odor Sensing." Sensors 12, no. 11: 15542-15557.