Articles producció científica> Enginyeria Electrònica, Elèctrica i Automàtica

Instrumental assessment of red meat origins and their storage time using electronic sensing systems

  • Identification data

    Identifier: imarina:9282556
    Authors:
    Haddi, ZEl Barbri, NTahri, KBougrini, MEl Bari, NLlobet, EBouchikhi, B
    Abstract:
    Objective and rapid electronic sensing systems for distinguishing among meat species and identifying the degree of spoilage have been developed. A metal oxide sensor-based electronic nose system consisting of six sensors is designed and used to analyze the headspace emanating from beef, goat and sheep meats stored at 4 °C. A rapid, non-destructive technique based on the electronic tongue system formed by seven working electrodes is also applied and used to analyse the fingerprint of the electrochemical compounds of the three meat samples. Data analysis is performed by two pattern recognition methods: Principal Component Analysis (PCA) and Support Vector Machines (SVMs). Discrimination and classification function analyses are performed on the response of the electronic nose and electronic tongue systems to each of the three red meats. The obtained results show that the three red meats can be distinguished and the number of days spent in cold storage can be identified. © 2015 The Royal Society of Chemistry.
  • Others:

    Author, as appears in the article.: Haddi, Z; El Barbri, N; Tahri, K; Bougrini, M; El Bari, N; Llobet, E; Bouchikhi, B
    Department: Enginyeria Electrònica, Elèctrica i Automàtica
    URV's Author/s: Llobet Valero, Eduard
    Keywords: Working electrode Support vector machines Support vector machine (svms) Sensory aids Pattern recognition method Pattern recognition Nondestructive examination Non-destructive technique Metals Metal oxide sensors Meats Electronic tongues Electronic sensing Electronic nose systems Electronic nose Electronic assessment Digital storage Cold storage Classification functions
    Abstract: Objective and rapid electronic sensing systems for distinguishing among meat species and identifying the degree of spoilage have been developed. A metal oxide sensor-based electronic nose system consisting of six sensors is designed and used to analyze the headspace emanating from beef, goat and sheep meats stored at 4 °C. A rapid, non-destructive technique based on the electronic tongue system formed by seven working electrodes is also applied and used to analyse the fingerprint of the electrochemical compounds of the three meat samples. Data analysis is performed by two pattern recognition methods: Principal Component Analysis (PCA) and Support Vector Machines (SVMs). Discrimination and classification function analyses are performed on the response of the electronic nose and electronic tongue systems to each of the three red meats. The obtained results show that the three red meats can be distinguished and the number of days spent in cold storage can be identified. © 2015 The Royal Society of Chemistry.
    Thematic Areas: Zootecnia / recursos pesqueiros Spectroscopy Química Odontología Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Interdisciplinar Geociências General engineering General chemical engineering Food science & technology Farmacia Ensino Engineering (miscellaneous) Engineering (all) Engenharias iv Engenharias iii Engenharias ii Engenharias i Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, analytical Chemical engineering (miscellaneous) Chemical engineering (all) Biotecnología Biodiversidade Astronomia / física Analytical chemistry
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: eduard.llobet@urv.cat
    Author identifier: 0000-0001-6164-4342
    Record's date: 2024-10-12
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://pubs.rsc.org/en/content/articlelanding/2015/ay/c5ay00572h
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Analytical Methods. 7 (12): 5193-5203
    APA: Haddi, Z; El Barbri, N; Tahri, K; Bougrini, M; El Bari, N; Llobet, E; Bouchikhi, B (2015). Instrumental assessment of red meat origins and their storage time using electronic sensing systems. Analytical Methods, 7(12), 5193-5203. DOI: 10.1039/c5ay00572h
    Article's DOI: 10.1039/c5ay00572h
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2015
    Publication Type: Journal Publications
  • Keywords:

    Analytical Chemistry,Chemical Engineering (Miscellaneous),Chemistry, Analytical,Engineering (Miscellaneous),Food Science & Technology,Spectroscopy
    Working electrode
    Support vector machines
    Support vector machine (svms)
    Sensory aids
    Pattern recognition method
    Pattern recognition
    Nondestructive examination
    Non-destructive technique
    Metals
    Metal oxide sensors
    Meats
    Electronic tongues
    Electronic sensing
    Electronic nose systems
    Electronic nose
    Electronic assessment
    Digital storage
    Cold storage
    Classification functions
    Zootecnia / recursos pesqueiros
    Spectroscopy
    Química
    Odontología
    Nutrição
    Medicina veterinaria
    Medicina ii
    Medicina i
    Materiais
    Interdisciplinar
    Geociências
    General engineering
    General chemical engineering
    Food science & technology
    Farmacia
    Ensino
    Engineering (miscellaneous)
    Engineering (all)
    Engenharias iv
    Engenharias iii
    Engenharias ii
    Engenharias i
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos
    Ciência da computação
    Chemistry, analytical
    Chemical engineering (miscellaneous)
    Chemical engineering (all)
    Biotecnología
    Biodiversidade
    Astronomia / física
    Analytical chemistry
  • Documents:

  • Cerca a google

    Search to google scholar