Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review
Published 2023 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review
Authors
Keywords
-
Journal
SENSORS
Volume 23, Issue 2, Pages 672
Publisher
MDPI AG
Online
2023-01-09
DOI
10.3390/s23020672
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Fusion of a low-cost electronic nose and Fourier transform near-infrared spectroscopy for qualitative and quantitative detection of beef adulterated with duck
- (2022) Fangkai Han et al. Analytical Methods
- The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies
- (2022) Abdo Hassoun et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Toward the Development of Combined Artificial Sensing Systems for Food Quality Evaluation: A Review on the Application of Data Fusion of Electronic Noses, Electronic Tongues and Electronic Eyes
- (2022) Rosalba Calvini et al. SENSORS
- Color measurement of animal source foods
- (2022) B. R. Milovanovic et al. Teoria i Praktika Pererabotki Masa
- Characterization of specific volatile components in braised pork with different tastes by SPME‐GC/MS and electronic nose
- (2021) Dandan Da et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- A review on meat quality evaluation methods based on non-destructive computer vision and artificial intelligence technologies
- (2021) Yinyan Shi et al. Food Science of Animal Resources
- Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system
- (2021) Hui Yao et al. JOURNAL OF FOOD BIOCHEMISTRY
- Monitoring the withering condition of leaves during black tea processing via the fusion of electronic eye (E-eye), colorimetric sensing array (CSA), and micro-near-infrared spectroscopy (NIRS)
- (2021) Yujie Wang et al. JOURNAL OF FOOD ENGINEERING
- Online defect detection and automatic grading of carrots using computer vision combined with deep learning methods
- (2021) Limiao Deng et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Establish Intelligent Detection System to Evaluate the Sugar Smoking of Chicken Thighs
- (2021) Bo Wang et al. POULTRY SCIENCE
- Impact of household refrigeration parameters on postharvest quality of fresh food produce
- (2021) Tuany Gabriela Hoffmann et al. JOURNAL OF FOOD ENGINEERING
- Siamese network‐based computer vision approach to detect papaya seed adulteration in black peppercorns
- (2021) Noor Fatima et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Recent advances in meat color research
- (2021) Igor Tomasevic et al. Current Opinion in Food Science
- Electronic Tongue as a Correlative Technique for Modeling Cattle Meat Quality and Classification of Breeds
- (2021) József Surányi et al. Foods
- Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS
- (2021) Zebin Weng et al. Food Chemistry-X
- Rapid evaluation of chicken meat freshness using gas sensor array and signal analysis considering total volatile basic nitrogen
- (2020) Xuxiang Tang et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Application of SPME‐GC‐TOFMS, E‐nose, and sensory evaluation to investigate the flavor characteristics of Chinese Yunnan coffee at three different conditions (beans, ground powder, and brewed coffee)
- (2020) Dan Dan Cui et al. FLAVOUR AND FRAGRANCE JOURNAL
- Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system
- (2020) Ishamri Ismail et al. FOOD CHEMISTRY
- Effects of different thermal temperatures on the shelf life and microbial diversity of Dezhou-braised chicken
- (2020) Zhaoming Wang et al. FOOD RESEARCH INTERNATIONAL
- Detection of Salmonella Typhimurium contamination levels in fresh pork samples using electronic nose smellprints in tandem with support vector machine regression and metaheuristic optimization algorithms
- (2020) Ernest Bonah et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue
- (2020) Ítala M.G. Marx et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process
- (2020) Hong Chang et al. POULTRY SCIENCE
- Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview
- (2020) Balkis Aouadi et al. SENSORS
- Comprehensive study on applications of artificial neural network in food process modeling
- (2020) G. V. S. Bhagya Raj et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Nondestructive monitoring, kinetics and antimicrobial properties of ultrasound technology applied for surface decontamination of bacterial foodborne pathogen in pork
- (2020) Ernest Bonah et al. ULTRASONICS SONOCHEMISTRY
- Development of a portable electronic nose based on a hybrid filter-wrapper method for identifying the Chinese dry-cured ham of different grades
- (2020) Kang Qian et al. JOURNAL OF FOOD ENGINEERING
- Electronic-nose: A non-invasive technology for breath analysis of diabetes and lung cancer patients
- (2019) Bhagaban Behera et al. Journal of Breath Research
- Freshness Evaluation of Three Kinds of Meats Based on the Electronic Nose
- (2019) Jun Chen et al. SENSORS
- Wooden-Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities
- (2019) M. Petracci et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Aging discrimination of French cheese types based on the optimization of an electronic nose using multivariate computational approaches combined with response surface method (RSM)
- (2019) Mahdi Ghasemi-Varnamkhasti et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Authentication of Tokaj Wine (Hungaricum) with the Electronic Tongue and Near Infrared Spectroscopy
- (2019) John‐Lewis Z. Zaukuu et al. JOURNAL OF FOOD SCIENCE
- Application of electronic nose as a non-invasive technique for odor fingerprinting and detection of bacterial foodborne pathogens: a review
- (2019) Ernest Bonah et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Meat quality evaluation based on computer vision technique: A review
- (2019) Amin Taheri-Garavand et al. MEAT SCIENCE
- Rapid discrimination of Chinese dry-cured hams based on Tri-step infrared spectroscopy and computer vision technology
- (2019) Danni Zhang et al. SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
- Quality evaluation based on color grading: quality discrimination of the Chinese medicine Corni Fructus by an E-eye
- (2019) Cui YongXia et al. Scientific Reports
- Emerging trends of advanced sensor based instruments for meat, poultry and fish quality– a review
- (2019) John Lewis Zinia Zaukuu et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Identification of Fresh-Chilled and Frozen-Thawed Chicken Meat and Estimation of their Shelf Life Using an E-Nose Machine Coupled Fuzzy KNN
- (2019) Esmaeil Mirzaee-Ghaleh et al. Food Analytical Methods
- Computer image analysis for intramuscular fat segmentation in dry-cured ham slices using convolutional neural networks
- (2019) I. Muñoz et al. FOOD CONTROL
- Electronic nose combined with chemometric approaches to assess authenticity and adulteration of sausages by soy protein
- (2019) Asya Kalinichenko et al. SENSORS AND ACTUATORS B-CHEMICAL
- The Real-time Assessment of Food Freshness in Refrigerator Based on Miniaturized Electronic Nose
- (2018) Min Wang et al. Analytical Methods
- On-line separation and sorting of chicken portions using a robust vision-based intelligent modelling approach
- (2018) Nima Teimouri et al. BIOSYSTEMS ENGINEERING
- Application of electronic tongue for fresh foods quality evaluation: A review
- (2018) Hongyao Jiang et al. FOOD REVIEWS INTERNATIONAL
- Effect of irradiation on the parameters that influence quality characteristics of raw beef round eye
- (2018) Xi Feng et al. Innovative Food Science & Emerging Technologies
- Potentiometric sensors with chalcogenide glasses as sensitive membranes: A short review
- (2018) Thiago V. Moreno et al. JOURNAL OF NON-CRYSTALLINE SOLIDS
- Predicting pork loin intramuscular fat using computer vision system
- (2018) J.-H. Liu et al. MEAT SCIENCE
- Prediction of pork loin quality using online computer vision system and artificial intelligence model
- (2018) Xin Sun et al. MEAT SCIENCE
- Study on Interference Suppression Algorithms for Electronic Noses: A Review
- (2018) Zhifang Liang et al. SENSORS
- Chemometrics in forensic science
- (2018) Raj Kumar et al. TRAC-TRENDS IN ANALYTICAL CHEMISTRY
- Computer vision system and near-infrared spectroscopy for identification and classification of chicken with wooden breast, and physicochemical and technological characterization
- (2018) Bruna Caroline Geronimo et al. INFRARED PHYSICS & TECHNOLOGY
- Discrimination of pork/chicken adulteration in minced mutton by electronic taste system
- (2018) Xiaojing Tian et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Evolution of Volatile Compounds and Spoilage Bacteria in Smoked Bacon during Refrigeration Using an E-Nose and GC-MS Combined with Partial Least Squares Regression
- (2018) Xinfu Li et al. MOLECULES
- Chemometric Methods for Spectroscopy-Based Pharmaceutical Analysis
- (2018) Alessandra Biancolillo et al. Frontiers in Chemistry
- Adulterant identification in mutton by electronic nose and gas chromatography-mass spectrometer
- (2018) Qian Wang et al. FOOD CONTROL
- Evaluation of the Food Sniffer electronic nose for assessing the shelf life of fresh pork meat compared to physicochemical measurements of meat quality
- (2017) Héctor L. Ramírez et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed
- (2017) Jun Qi et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Fusion of electronic nose, electronic tongue and computer vision for animal source food authentication and quality assessment – A review
- (2017) Ambra Rita Di Rosa et al. JOURNAL OF FOOD ENGINEERING
- Electronic noses: Powerful tools in meat quality assessment
- (2017) Wojciech Wojnowski et al. MEAT SCIENCE
- Application of electronic tongues in food processing
- (2016) Akanksha Wadehra et al. Analytical Methods
- Digital image analyses as an alternative tool for chicken quality assessment
- (2016) Douglas F. Barbin et al. BIOSYSTEMS ENGINEERING
- Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review
- (2016) Anna Gliszczyńska-Świgło et al. Food Analytical Methods
- Rapid prediction of ochratoxin A-producing strains of Penicillium on dry-cured meat by MOS-based electronic nose
- (2016) Vincenzo Lippolis et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- A review on combined odor and taste sensor systems
- (2016) Runu Banerjee et al. JOURNAL OF FOOD ENGINEERING
- Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures
- (2016) Katarzyna Neffe-Skocińska et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- The use of computer vision system to detect pork defects
- (2016) Marta Chmiel et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Use of computer vision system (CVS) for detection of PSE pork meat obtained from m. semimembranosus
- (2016) Marta Chmiel et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Evaluation of the quality of cold meats by computer-assisted image analysis
- (2016) Piotr Zapotoczny et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Prediction of pork color attributes using computer vision system
- (2016) Xin Sun et al. MEAT SCIENCE
- Application of voltammetric e-tongue for the detection of ammonia and putrescine in beef products
- (2016) I.M. Apetrei et al. SENSORS AND ACTUATORS B-CHEMICAL
- Automated negotiation in environmental resource management: Review and assessment
- (2015) Faezeh Eshragh et al. JOURNAL OF ENVIRONMENTAL MANAGEMENT
- Effects of NaCl substitution on the sensory properties of sausages: Temporal aspects
- (2014) Morten T. Paulsen et al. MEAT SCIENCE
- Electronic Tongues–A Review
- (2013) Yusuke Tahara et al. IEEE SENSORS JOURNAL
- Colour Measurement and Analysis in Fresh and Processed Foods: A Review
- (2012) Pankaj B. Pathare et al. Food and Bioprocess Technology
- Colour measurements by computer vision for food quality control – A review
- (2012) Di Wu et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE
- (2011) KOUSHIK ADHIKARI et al. JOURNAL OF SENSORY STUDIES
- Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times
- (2009) S.L. DeGeer et al. MEAT SCIENCE
- Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat
- (2007) S. Barbut et al. MEAT SCIENCE
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started