Dataset for electronic nose from various beef cuts
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下载链接：
https://dataverse.harvard.edu/citation?persistentId=doi:10.7910/DVN/XNFVTS
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资源简介：
This dataset is originated from 12 type of beef cuts including round (shank), top sirloin, tenderloin, flap meat (flank), striploin (shortloin), brisket, clod/chuck, skirt meat (plate), inside/outside, rib eye, shin, and fat. The process of beef spoilage is recorded using 11 Metal-Oxide Semiconductor (MOS) gas sensors during 2220 minutes. The dataset is formatted in "xlsx" file. Each sheet represents one beef cut which is contained columns as follows:
Minute: time in minute
TVC: continuous label in the total viable count
Label: discrete label, 1,2,3,4 denote “excellent”,”good”,”acceptable”, and “spoiled”, respectively.
MQ_: the resistant value of gas sensors
提供机构：
Harvard Dataverse
创建时间：
2018-10-27
