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

Table 4

Values of the quality metrics of the pork and the chicken under different data variables.

Models	Pork		Chicken
	Sensibility	Specificity	Sensibility	Specificity
E-Nose	0.89	0.61	0.88	0.67
CV	0.87	0.61	0.82	0.61
AT	0.65	0.45	0.66	0.40
E-Nose and CV	0.88	0.65	0.85	0.65
E-Nose and AT	0.82	0.61	0.84	0.54
CV and AT	0.75	0.57	0.77	0.58
E-NOSE, CV, and AT	0.91	0.71	0.92	0.70