Chicken Meat Freshness Evaluation using Support Vector Machine Method and Raspberry Pi 4 based Electronic Nose

This study aims to enhance the quality of processed chicken meat in the food industry using an E-Nose system. It utilizes eight gas sensors to measure gases commonly produced during chicken meat degradation. These gases are converted into parts per million (PPM) measurements through Arduino and stored in a Raspberry Pi 4 database. The research categorizes chicken meat based on health, differentiating between samples from healthy slaughtering and less vital carcasses. The Support Vector Machine (SVM) method is employed for categorization, achieving an impressive 98.49% accuracy. This study contributes to preserving chicken meat quality in the food industry.