{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,26]],"date-time":"2026-03-26T16:52:22Z","timestamp":1774543942743,"version":"3.50.1"},"reference-count":34,"publisher":"MDPI AG","issue":"14","license":[{"start":{"date-parts":[[2019,7,22]],"date-time":"2019-07-22T00:00:00Z","timestamp":1563753600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100010661","name":"Horizon 2020","doi-asserted-by":"publisher","award":["F\/050272\/01-02\/X32, 2014\/2020"],"award-info":[{"award-number":["F\/050272\/01-02\/X32, 2014\/2020"]}],"id":[{"id":"10.13039\/100010661","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>The evaluation of meat and fish quality is crucial to ensure that products are safe and meet the consumers\u2019 expectation. The present work aims at developing a new low-cost, portable, and simplified electronic nose system, named Mastersense, to assess meat and fish freshness. Four metal oxide semiconductor sensors were selected by principal component analysis and were inserted in an \u201cad hoc\u201d designed measuring chamber. The Mastersense system was used to test beef and poultry slices, and plaice and salmon fillets during their shelf life at 4 \u00b0C, from the day of packaging and beyond the expiration date. The same samples were tested for Total Viable Count, and the microbial results were used to define freshness classes to develop classification models by the K-Nearest Neighbours\u2019 algorithm and Partial Least Square\u2013Discriminant Analysis. All the obtained models gave global sensitivity and specificity with prediction higher than 83.3% and 84.0%, respectively. Moreover, a McNemar\u2019s test was performed to compare the prediction ability of the two classification algorithms, which resulted in comparable values (p &gt; 0.05). Thus, the Mastersense prototype implemented with the K-Nearest Neighbours\u2019 model is considered the most convenient strategy to assess meat and fish freshness.<\/jats:p>","DOI":"10.3390\/s19143225","type":"journal-article","created":{"date-parts":[[2019,7,22]],"date-time":"2019-07-22T11:07:28Z","timestamp":1563793648000},"page":"3225","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":78,"title":["Meat and Fish Freshness Assessment by a Portable and Simplified Electronic Nose System (Mastersense)"],"prefix":"10.3390","volume":"19","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2102-9713","authenticated-orcid":false,"given":"Silvia","family":"Grassi","sequence":"first","affiliation":[{"name":"Department of Food, Environmental, and Nutritional Sciences (DeFENS), Universit\u00e0 degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Simona","family":"Benedetti","sequence":"additional","affiliation":[{"name":"Department of Food, Environmental, and Nutritional Sciences (DeFENS), Universit\u00e0 degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Matteo","family":"Opizzio","sequence":"additional","affiliation":[{"name":"Senior S.r.l., via Molino 2, 21052 Busto Arsizio, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Elia","family":"di Nardo","sequence":"additional","affiliation":[{"name":"Senior S.r.l., via Molino 2, 21052 Busto Arsizio, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Susanna","family":"Buratti","sequence":"additional","affiliation":[{"name":"Department of Food, Environmental, and Nutritional Sciences (DeFENS), Universit\u00e0 degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2019,7,22]]},"reference":[{"key":"ref_1","unstructured":"Sen, D.P. (2005). Advaced in Fish Processing Technology, Allied Pub."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"555","DOI":"10.1016\/j.foodcont.2010.10.003","article-title":"A concurrent diagnosis of microbiological food safety output and food safety management system performance: Cases from meat processing industries","volume":"22","author":"Luning","year":"2011","journal-title":"Food Control"},{"key":"ref_3","unstructured":"Commission Regulation (EC) N (2019, June 13). On microbiological criteria for foodstuffs. Available online: https:\/\/www.fsai.ie\/uploadedFiles\/Reg2073_2005(1).pdf."},{"key":"ref_4","unstructured":"(2019, June 13). Linee Guida per l\u2019analisi del rischio nel campo della microbiologia degli alimenti. 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