A Comprehensive Method for Assessing Meat Freshness Using Fusing Electronic Nose, Computer Vision, and Artificial Tactile Technologies
The traditional methods cannot be used to meet the requirements of rapid and objective detection of meat freshness. Electronic nose (E-Nose), computer vision (CV), and artificial tactile (AT) sensory technologies can be used to mimic humans’ compressive sensory functions of smell, look, and touch wh...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hindawi Limited
2020-01-01
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| Series: | Journal of Sensors |
| Online Access: | http://dx.doi.org/10.1155/2020/8838535 |