Replication Data for: Dataset for electronic nose from various beef cuts

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

本数据集源自12种牛肉切块，包括牛腱（round，shank）、上腰肉（top sirloin）、里脊（tenderloin）、牛腩排（flap meat，flank）、西冷牛排（striploin，shortloin）、牛胸肉（brisket）、肩胛肉（clod/chuck）、裙边肉（skirt meat，plate）、内外侧肉（inside/outside）、眼肉（rib eye）、牛小腿肉（shin）及脂肪。在2220分钟的实验周期内，研究人员通过11个金属氧化物半导体（Metal-Oxide Semiconductor，MOS）气体传感器记录牛肉的变质过程。本数据集采用XLSX格式存储，每个工作表对应一种牛肉切块，工作表内包含以下列：Minute列：以分钟为单位的采样时间；TVC列：总需氧菌总数（total viable count）的连续型标签；Label列：离散型标签，其中1、2、3、4分别代表"优秀""良好""可接受"与"变质"四个等级；MQ_列：气体传感器的电阻值。