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Sensors 2012, 12(11), 15542-15557; doi:10.3390/s121115542

Meat and Fish Freshness Inspection System Based on Odor Sensing

1 Department of Information and Communication Engineering, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143747, Korea 2 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 / Revised: 2 November 2012 / Accepted: 5 November 2012 / Published: 9 November 2012
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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 electronic nose; machine olfaction; pattern classification
This is an open access article distributed under the Creative Commons Attribution License (CC BY) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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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.

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