2024
DOI: 10.1021/acsomega.4c04791
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System Design Based on Biological Olfaction for Meat Analysis Using E-Nose Sensors

Ozgun Boray Yurdakos,
Ozge Cihanbegendi

Abstract: The deterioration of food, especially in meat products, can lead to serious health problems. Even with modern preservation technologies, a significant amount of food is lost due to microbial deterioration. As the very first step of the preservation process, the microflora that grows during the storage time and in spoiling foods should be well-known to identify critical levels. Electronic nose and gas chromatography analysis systems can provide sensitive and promising results. Similarly, bacterial analysis is a… Show more

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