A Comprehensive Method for Assessing Meat Freshness Using Fusing Electronic Nose, Computer Vision, and Artificial Tactile Technologies

Table 1

Response characteristics of gas sensors.

Name	Sensors	Sensitivity characteristics^a	Typical detection ranges (ppm)
S1	TGS2602	VOCs, ammonia, hydrogen sulfide	1-30
S2	TGS2611	Methane	500-10,000
S3	TGS2442	Carbon monoxide	30-1000
S4	TGS4161	Carbon dioxide	350-10,000
S5	TGS2620	Alcohol	500-5000
S6	TGS2610	Methane, butane	500-10,000

^aThe response of sensors is nonspecific. They are also sensitive to other gases, which are not listed in this table.