Datasets & Competitions
The e-nose device used in this study was constructed using a gas sensor array, LCD display, micro air pumps for inhalation and exhalation, a microcontroller, and a mini-PC. Gas samples from the sample chamber were periodically drawn into the device through a hose. Each sample underwent a 30-hour sampling process at room temperature (25°C). The sampling frequency was 15 times per hour, resulting in 60 records per sample.
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The development of electronic nose (e-nose) for a rapid, simple, and low-cost meat assessment system becomes the concern of researchers in recent years. Hence, we provide time-series datasets that were recorded from e-nose for beef quality monitoring experiment. This dataset is originated from 12 type of beef cuts including round (shank), top sirloin, tenderloin, flap meat (flank), striploin (shortloin), brisket, clod/chuck, skirt meat (plate), inside/outside, rib eye, shin, and fat.
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