This article provides a dataset of several weight combinations from the adulteration of pork
in beef using an electronic nose (e-nose). Seven combinations mixtures have been built …

Recently, the issue of food authentication has gained attention, especially halal
authentication, because of cases of pork adulteration in beef. Many studies have developed …

Examining the purity of meat is a classical problem in developing countries, especially in
Indonesia. The high economic value of beef causes counterfeiting to occur frequently. The …

The present study was aimed at developing a low-cost but rapid technique for qualitative
and quantitative detection of beef adulterated with pork. An electronic nose based on …

Food adulteration is the most serious problem found in the food industry as it harms people's
healths and undermines their beliefs. The present study is focused on designing and …

Pork and beef are the main resources of red meat in the world. However, not everyone can
eat pork because of their religious background or other reasons. Therefore, it is very …

The aims were to detect the adulteration of mutton by applying traditional methods (pH and
color evaluation) and the E-nose, to build a model for prediction of the content of pork in …

The food products may attract unscrupulous vendors to dilute it with inexpensive alternative
food sources to achieve more profit. The risk of high value food adulteration with cheaper …

The electronic tongue (e-tongue) is an advanced sensor-based device capable of detecting
low concentration differences in solutions. It could have unparalleled advantages for meat …

An E‐panel, comprising an electronic nose (E‐nose) and an electronic tongue (E‐tongue),
was used to distinguish the organoleptic characteristics of minced mutton adulterated with …