Freshness Evaluation of Three Kinds of Meats Based on the Electronic Nose
AbstractThe aim of this study was to use an electronic nose set up in our lab to detect and predict the freshness of pork, beef and mutton. Three kinds of freshness, including fresh, sub-fresh and putrid, was established by human sensory evaluation and was used as a reference for the electronic nose’s discriminant factor analysis. The principal component analysis results showed the electronic nose could distinguish well pork, beef and mutton samples with different storage times. In the PCA figures, three kinds of meats samples all presented an approximate parabola trend during 7 days’ storage time. The discriminant factor analysis showed electronic nose could distinguish and judge well the freshness of samples (accuracy was 89.5%, 84.2% and 94.7% for pork, beef and mutton, respectively). Therefore, the electronic nose is promising for meat fresh detection application. View Full-Text
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Chen, J.; Gu, J.; Zhang, R.; Mao, Y.; Tian, S. Freshness Evaluation of Three Kinds of Meats Based on the Electronic Nose. Sensors 2019, 19, 605.
Chen J, Gu J, Zhang R, Mao Y, Tian S. Freshness Evaluation of Three Kinds of Meats Based on the Electronic Nose. Sensors. 2019; 19(3):605.Chicago/Turabian Style
Chen, Jun; Gu, Juanhong; Zhang, Rong; Mao, Yuezhong; Tian, Shiyi. 2019. "Freshness Evaluation of Three Kinds of Meats Based on the Electronic Nose." Sensors 19, no. 3: 605.
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