Abstract
China is one of the largest meat producing countries in the world. With the growing concern for food safety more attention has been paid to meat quality. The application of conventional test methods for meat quality is limited by many factors, and subjectiveness, such as longer time to prepare samples and to test. A sensor matrix was constructed with several separate air sensors, and tests were conducted to detect the freshness of the beef. The results show that the air sensors TGS2610, TGS2600, TGS2611, TGS2620 and TGS2602 made by Tianjin Figaro Electronic Co, Ltd could be used to determine the degree of freshness but TGS2442 is not suitable. This study provides a foundation for designing and making an economical and practical detector for beef freshness.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
National Bureau of Statistics of China, Review Report of the Social Economy Development of China during the “Tenth Five-Year Plan” Period, [2007-06], http://www.gov.cn/jrzg/2006-03/06/content_219753_3.htm. (in Chinese)
Lin X Y, He C Y, Gao Y Y, Lin X M, Liu Y H, Ruan R S. Nutritional and health of meat. Meat Industry, 2005, 1, 42–45. (in Chinese)
Wang L X, Li Q W, Liu J F, Yang X K. Application of risk analysis in management of agro-product quality safety. Chinese Agricultural Science Bulletin, 2006, 22, 85–87. (in Chinese)
National Standard of the People’s Republic of China. Hygienic Standard for Beef, Mutton and Rabbit Meat, GB 2708-94. (in Chinese)
Hu Q F. Testing technology of beef freshness degree. Meat Hygiene, 2005, 2, 17–24. (in Chinese)
Gao D Q, Wu S Y. Prospects for application of artificial olfactory systems to evaluation of internal quality of cigarettes. Journal of Jiangsu University of Science and Technology, 1997, 18, 1–7. (in Chinese)
Wu S Y, Zou X B. Progress in the application research of electronic nose for foods. Journal of Jiangsu University of Science and Technology (Natural Science), 2000, 21, 13–17. (in Chinese)
Pan Y F, Zhao J W, Zou X B, Liu M H. Using electronic nose qualifying apples based on ga-rbf network. Journal of Agricultural Mechanization Research, 2004, (3), 179–182. (in Chinese)
Dutta R, Hines E L, Gardner J W, Kashwan K R, Bhuyan M. Tea quality prediction using a tin oxide-based electronic nose: An artificial intelligence approach. Sensors and Actuators B: Chemical, 2003, 94, 228–237.
Pan T H, Chen S, Zhao D A. Application of electronic nose technology in moldy foodstuff recognition. Instrument Technique and Sensor, 2005, (3), 51–52. (in Chinese)
Brezmes J, Llobet E, Vilanova X, Saiz G, Correig X. Fruit ripeness monitoring using an electronic nose. Sensors and Actuators B: Chemical, 2000, 69, 223–229.
Di Natale C, Macagnano A, Martinelli E, Paolesse R, D’Arcangelo G, Roscioni C, Finazzi-Agrò A, D’Amico A. Lung cancer identification by the analysis of breath by means of an array of non-selective gas sensors. Biosensors and Bioelectronics, 2003, 18, 1209–1218.
Teng J H, Yuan Z H, Wang L. Study degree of beef freshness with identification method based on gas sensitive. Sensors Array Measurement and Control Technology, 2002, 21, 1–7. (in Chinese)
Blixt Y, Borch E. Using an electronic nose for determining the spoilage of vacuum-packaged beef. International Journal of Food Microbiology, 1999, 46, 123–134.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Zhang, Z., Tong, J., Chen, Dh. et al. Electronic Nose with an Air Sensor Matrix for Detecting Beef Freshness. J Bionic Eng 5, 67–73 (2008). https://doi.org/10.1016/S1672-6529(08)60008-6
Published:
Issue Date:
DOI: https://doi.org/10.1016/S1672-6529(08)60008-6