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Freshness Evaluation of Three Kinds of Meats Based on the Electronic Nose

Inspection and Quarantine Integrated Technology Center, Suzhou Entry-Exit Inspection and Quarantine Bureau, Suzhou 215104, Jiangsu, China
School of Food Science and Biotechnology, Zhejiang GongShang University, Hangzhou 310018, Zhejiang, China
Author to whom correspondence should be addressed.
Sensors 2019, 19(3), 605;
Received: 4 December 2018 / Revised: 21 January 2019 / Accepted: 28 January 2019 / Published: 31 January 2019
(This article belongs to the Special Issue Electronic Noses and Their Application)
PDF [2530 KB, uploaded 7 February 2019]


The 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
Keywords: freshness evaluation; meat; electronic nose freshness evaluation; meat; electronic nose

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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.

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