Abstract
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.
Highlights
Meat and its products are highly subject to spoilage and contamination due to bacterial effects [1].Eating such spoiled or contaminated meat can cause severe health hazards
A comparison is conducted among three classifiers: artificial neural network (ANN), support vector machine (SVM), and K-nearest neighbor (KNN)
If decayed meat is exposed to the proposed system by placing it in the sampling chamber, it can detect the combination of the gases generated from the decayed food and identify the spoiled item using a pattern classification algorithm and the database containing the smellprint of different food items
Summary
Meat and its products are highly subject to spoilage and contamination due to bacterial effects [1]. Eating such spoiled or contaminated meat can cause severe health hazards. Sensors 2012, 12 and to safeguard public heath, every government should make it a priority to develop techniques to guarantee the safety/quality of meat. To cope with this problem, there are laws in almost every part of the World that prohibit the sale of diseased/spoiled meat. The primary advantage of this lies in the fact that it tends to make the butcher more careful in the future
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