Research Article
A Comprehensive Method for Assessing Meat Freshness Using Fusing Electronic Nose, Computer Vision, and Artificial Tactile Technologies
Table 3
Comparison of identification rates of the pork and the chicken under different data variables.
| | Models | Pork | Chicken | | Calibration (%) | Prediction (%) | Calibration (%) | Prediction (%) |
| | E-Nose | 92.7 | 88.2 | 91.1 | 89.3 | | CV | 88.3 | 85.5 | 87.1 | 86.8 | | AT | 72.3 | 69.5 | 72.3 | 70.5 | | E-Nose and CV | 91.9 | 90.3 | 92.8 | 90.1 | | E-Nose and AT | 87.2 | 85.3 | 88.0 | 80.3 | | CV and AT | 81.7 | 80.5 | 81.9 | 79.3 | | E-NOSE, CV, and AT | 95.1 | 94.2 | 96.4 | 93.8 |
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