The investigation of meat classification based on significant authentication features using odor-profile intelligent signal processing approach

• Main Authors: Nur Farina, Hamidon Majid, M. S., Najib, Suhaimi, Mohd Daud, Nurdiyana, Zahed, Muhamad Faruqi, Zahari, Suziyanti, Zaib, Mujahid, Mohamad, Tuan Sidek, Tuan Muda, Hadi, Manap
• Format: Conference or Workshop Item
• Language: English; English
• Published: Springer, Singapore 2020
• Subjects: TK Electrical engineering. Electronics Nuclear engineering; TS Manufactures
• Online Access: http://umpir.ump.edu.my/id/eprint/30273/1/The%20investigation%20of%20meat%20classification%20based%20on%20significant%20.pdf; http://umpir.ump.edu.my/id/eprint/30273/7/Majid2020_Chapter_TheInvestigationOfMeatClassifi.pdf; http://umpir.ump.edu.my/id/eprint/30273/; https://doi.org/10.1007/978-981-15-2317-5_16
• Institution: Universiti Malaysia Pahang

Meat is the flesh or another edible part of an animal and includes uncooked meat prepared or otherwise but does not include meat products. Meat is the most valuable livestock product and for many people serves as their first-choice source of animal protein. Fraud meat products are causing annoyance...