Non-destructive evaluation of pork freshness using a portable electronic nose (E-nose) based on a colorimetric sensor array
Author:
Affiliation:
1. School of Food and Biological Engineering
2. Jiangsu University
3. Zhenjiang 212013, P. R. China
Abstract
This paper investigated the feasibility of rapid non-destructive evaluation of pork freshness using a portable electronic nose (E-nose) based on a colorimetric sensor array.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Engineering,General Chemical Engineering,Analytical Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2014/AY/C4AY00014E
Reference21 articles.
1. Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°C
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3. Biogenic amines: quality index of freshness in red and white meat
4. Application of linear/non-linear classification algorithms in discrimination of pork storage time using Fourier transform near infrared (FT-NIR) spectroscopy
5. Electronic Nose Based on Metal Oxide Semiconductor Sensors as an Alternative Technique for the Spoilage Classification of Red Meat
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