A Comprehensive Method for Assessing Meat Freshness Using Fusing Electronic Nose, Computer Vision, and Artificial Tactile Technologies

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...

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Bibliographic Details
Main Authors: Xiaohui Weng, Xiangyu Luan, Cheng Kong, Zhiyong Chang, Yinwu Li, Shujun Zhang, Salah Al-Majeed, Yingkui Xiao
Format: Article
Language:English
Published: Hindawi Limited 2020-01-01
Series:Journal of Sensors
Online Access:http://dx.doi.org/10.1155/2020/8838535

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