{"id":1020,"date":"2020-11-10T14:25:40","date_gmt":"2020-11-10T14:25:40","guid":{"rendered":"https:\/\/thenextweb.com\/?p=1327437"},"modified":"2020-11-10T14:25:40","modified_gmt":"2020-11-10T14:25:40","slug":"this-ai-powered-electronic-nose-can-sniff-out-rotten-meat","status":"publish","type":"post","link":"https:\/\/www.londonchiropracter.com\/?p=1020","title":{"rendered":"This AI-powered \u2018electronic nose\u2019 can sniff out rotten meat"},"content":{"rendered":"\n<div><img decoding=\"async\" src=\"https:\/\/img-cdn.tnwcdn.com\/image\/neural?filter_last=1&amp;fit=1280%2C640&amp;url=https%3A%2F%2Fcdn0.tnwcdn.com%2Fwp-content%2Fblogs.dir%2F1%2Ffiles%2F2020%2F11%2FUntitled-design-2020-11-10T123902.016-1.png&amp;signature=fd60eae5f68a0a0ed077ee3a28220bb4\" class=\"ff-og-image-inserted\"><\/div>\n<p>Scientists from the Nanyang Technological University of Singapore have developed an AI-powered \u201celectronic nose\u201d that accurately assesses the freshness of meat.<\/p>\n<p>The system uses a barcode inserted in food packaging that changes color when it senses gasses emitted from rotting meat. A smartphone app then scans the barcode pattern to measure the freshness of the meat within 30 seconds.<\/p>\n<p>In tests on&nbsp;commercially-packaged chicken, beef, and fish samples that were left to age, the system predicted the meats\u2019 freshness with&nbsp;<a href=\"https:\/\/www3.ntu.edu.sg\/CorpComms2\/Research%20Papers\/E-nose.pdf\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">98.5% accuracy<\/a>.<\/p>\n<p><span>Co-lead author&nbsp;<\/span>Professor Chen Xiaodong said the app could help consumers decide whether meat is fit for consumption better than a \u201cbest before\u201d&nbsp;label:<\/p>\n<blockquote readability=\"9\">\n<p>These barcodes help consumers to save money by ensuring that they do not discard products that are still fit for consumption, which also helps the environment. The biodegradable and non-toxic nature of the barcodes also means they could be safely applied in all parts of the food supply chain to ensure food freshness.<\/p>\n<\/blockquote>\n<p><em>[Read:&nbsp;<a href=\"https:\/\/thenextweb.com\/neural\/2020\/11\/06\/meet-the-ai-generated-bipartisan-president-of-the-us\/\">Meet the AI-generated bipartisan president of the US<\/a>]<\/em><\/p>\n<p>The researchers say their system&nbsp;mimics the mammalian nose\u2018s method of detecting decaying meat by sensing its gases.<\/p>\n<p>In the e-nose, each bar of the barcodes contains a dye that changes color in response to different types and concentrations of gasses. These reactions create a color combination that provides a \u201cscent fingerprint\u201d for the state of the meat as it decays.<\/p>\n<p>Deep convolutional neural networks trained on images of barcodes then analyze the patterns to predict the freshness of the meat.<\/p>\n<p>In the tests, the algorithm achieved 100% accuracy in detecting spoiled meats, and a 96 to 99% accuracy in identifying fresh and less fresh meats.<\/p>\n<p>The researchers have now filed a patent for their method and are working with a Singapore agribusiness firm to apply it to other types of foodstuffs.<\/p>\n<p>You can read a research paper on the system&nbsp;in the journal&nbsp;<a href=\"https:\/\/www3.ntu.edu.sg\/CorpComms2\/Research%20Papers\/E-nose.pdf\" target=\"_blank\" rel=\"nofollow noopener noreferrer\"><em>Advanced Materials<\/em><\/a><em>.<\/em><\/p>\n<p class=\"c-post-pubDate\"> Published November 10, 2020 \u2014 14:25 UTC <\/p>\n<p> <a href=\"https:\/\/thenextweb.com\/neural\/2020\/11\/10\/this-ai-powered-electronic-nose-can-sniff-out-rotten-meat\/\">Source<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Scientists from the Nanyang Technological University of Singapore have developed an AI-powered \u201celectronic nose\u201d that accurately assesses the freshness of meat. The system uses a barcode inserted in food packaging that changes&#8230;<\/p>\n","protected":false},"author":1,"featured_media":1021,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.londonchiropracter.com\/index.php?rest_route=\/wp\/v2\/posts\/1020"}],"collection":[{"href":"https:\/\/www.londonchiropracter.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.londonchiropracter.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.londonchiropracter.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.londonchiropracter.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1020"}],"version-history":[{"count":0,"href":"https:\/\/www.londonchiropracter.com\/index.php?rest_route=\/wp\/v2\/posts\/1020\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.londonchiropracter.com\/index.php?rest_route=\/wp\/v2\/media\/1021"}],"wp:attachment":[{"href":"https:\/\/www.londonchiropracter.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1020"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.londonchiropracter.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1020"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.londonchiropracter.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1020"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}