Rapid evaluation of chicken meat freshness using gas sensor array and signal analysis considering total volatile basic nitrogen
Author:
Affiliation:
1. School of Management and E-business, Zhejiang Gongshang University, Hangzhou, P.R. China
2. Center of Networking and Information, Zhejiang Gongshang University, Hangzhou, P.R. China
Funder
Scientific Research Project of Zhejiang Province
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1716797
Reference30 articles.
1. Neural-network-integrated electronic nose system for identification of spoiled beef
2. Rapid detection of total viable count (TVC) in pork meat by hyperspectral imaging
3. Sensory and microbiological quality assessment of beef fillets using a portable electronic nose in tandem with support vector machine analysis
4. Effect of Low-Dose Radiation on Microbiological, Chemical, and Sensory Characteristics of Chicken Meat Stored Aerobically at 4°C
5. Nisin–EDTA treatments and modified atmosphere packaging to increase fresh chicken meat shelf-life
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