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 …

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 …

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 …

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

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 …

Battling meat adulteration is essential in preserving both public health and a fair market. This
study depicts a method of reducing adulteration in meats, in which Electronic-nose (E-nose) …

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 …

A metal oxide sensor-based electronic nose system consisting of nine sensors was
designed and used to analyze the volatile compounds emanating from beef strip loins (M …

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 …

We estimate the ability of KAMINA e-nose based on a metal oxide sensor (MOS) microarray
and linear discriminant analysis (LDA) pattern recognition to evaluate meat freshness. The …