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

<table class="table-group" id="tab2"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td class="align_left">Freshness</td><td class="align_center">TVB-N (mg/100 g)</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">Fresh</td><td class="align_center">Less than 15</td></tr><tr><td class="align_left">Subfresh</td><td class="align_center">Between 15 and 25</td></tr><tr><td class="align_left">Rotten</td><td class="align_center">More than 25</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Relationship between meat freshness and TVB-N [<a href="/journals/js/2020/8838535/#B37" target="_blank">37</a>].</div>

Journal of Sensors

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Table 2

Table 2: A Comprehensive Method for Assessing Meat Freshness Using Fusing Electronic Nose, Computer Vision, and Artificial Tactile Technologies 