beef quality

The development of electronic nose (e-nose) for a rapid, simple, and low-cost meat assessment system becomes the concern of researchers in recent years. Hence, we provide time-series datasets that were recorded from e-nose for beef quality monitoring experiment. 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.