Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2019 Jan 31;19(3):605.
doi: 10.3390/s19030605.

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

Jun Chen  1   2 , Juanhong Gu  3 , Rong Zhang  4 , Yuezhong Mao  5 , Shiyi Tian  6
Affiliations

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

Jun Chen et al. Sensors (Basel). .

Abstract

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.

Keywords: electronic nose; freshness evaluation; meat.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Photo of a pork sample.
Figure 2
Figure 2
(a) The schematic of the electronic nose and (b) a photo of the sensor array.
Figure 3
Figure 3
The typical original electronic nose response signals of (a) pork; (b) beef and (c) mutton.
Figure 4
Figure 4
The results of pork samples with different storage time during 7 days: (a) PCA result; (b) DFA result and (c) Loading plot figure.
Figure 5
Figure 5
The results of beef samples with different storage times during 7 days: (a) PCA result; (b) DFA result and (c) Loading plot figure.
Figure 5
Figure 5
The results of beef samples with different storage times during 7 days: (a) PCA result; (b) DFA result and (c) Loading plot figure.
Figure 6
Figure 6
The results of mutton samples with different storage times for 7 days: (a) PCA result; (b) DFA result and (c) Loading plot figure.
See this image and copyright information in PMC

References

    1. Annor-Frempong I.E., Nute G.R., Wood J.D., Whittington F.W., West A. The measurement of the responses to different odour intensities of ‘boar taint’ using a sensory panel and an electronic nose. Meat Sci. 1998;50:139–151. doi: 10.1016/S0309-1740(98)00001-1. - DOI - PubMed
    1. Huang L., Zhao J., Chen Q., Zhang Y. Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques. Food Chem. 2014;145:228–236. doi: 10.1016/j.foodchem.2013.06.073. - DOI - PubMed
    1. Hong X., Wang J., Hai Z. Discrimination and prediction of multiple beef freshness indexes based on electronic nose. Sens. Actuators B Chem. 2012;161:381–389. doi: 10.1016/j.snb.2011.10.048. - DOI
    1. Nurjuliana M., Che Man Y.B., Mat Hashim D., Mohamed A.K.S. Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer. Meat Sci. 2011;88:638–644. doi: 10.1016/j.meatsci.2011.02.022. - DOI - PubMed
    1. Panigrahi S., Balasubramanian S., Gu H., Logue C., Marchello M. Neural-network-integrated electronic nose system for identification of spoiled beef. LWT—Food Sci. Technol. 2006;39:135–145. doi: 10.1016/j.lwt.2005.01.002. - DOI

LinkOut - more resources