Analysis of Chicken Meat Degradation using Electronic Nose Technology

This research presents the electronic nose technology for the analysis of chicken meat odor. The electronic nose used in this work consists of seven types of gas sensors, used for analyzing the odor from the first day of purchase which chicken meat still have normal physical appearance until the day that the odor of chicken meat changes. As a result, it is found that the level of hydrogen sulfide gas increased 13 times on the 48 hours. Moreover, the responses of all gas sensors had increasing trends, and increased about 92 percent at the end of measurement day. The results of principal component analysis showed that the chicken meat odor patterns changed when the level of hydrogen sulfide increased. The comparison among seven types and three types of gas sensors by PCA showed that using seven types of gas sensors could show the difference in the pattern of data more clearly than the use of only three types of gas sensors. As a conclusion, the experiment results showed that the electronic nose technology could be used to classify and predict the condition of chicken meat when it still had normal physical appearance and when the meat got degraded.