Dataset for electronic nose from various beef cuts
<|begin_of_text|><|start_header_id|>system<|end_header_id|> You are a research archivist expert in dataset metadata. Answer the question truthfully.  <|eot_id|><|start_header_id|>user<|end_header_id|> Here is the Description of a dataset. Description:'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. The process of beef spoilage is recorded using 11 Metal-Oxide Semiconductor (MOS) gas sensors during 2220 minutes. The dataset is formatted in 'xlsx' file. Each sheet represents one beef cut which is contained columns as follows:Minute: time in minuteTVC: continuous label in the total viable countLabel: discrete label, 1,2,3,4 denote “excellent”,”good”,”acceptable”, and “spoiled”, respectively.MQ_: the resistant value of gas sensor' . Please return only a json list of at most 3 Keywords corresponding to the Description:.<|eot_id|><|start_header_id|>assistant<|end_header_id|> {"Answer" : ["beef quality","classification","electronic nose","regression","signal processing"]} <|eot_id|>
 Here is the Description of a dataset. Description:'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. The process of beef spoilage is recorded using 11 Metal-Oxide Semiconductor (MOS) gas sensors during 2220 minutes. The dataset is formatted in 'xlsx' file. Each sheet represents one beef cut which is contained columns as follows:Minute: time in minuteTVC: continuous label in the total viable countLabel: discrete label, 1,2,3,4 denote “excellent”,”good”,”acceptable”, and “spoiled”, respectively.MQ_: the resistant value of gas sensor' . Please return only a json list of at most 3 Keywords corresponding to the Description:.
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. The process of beef spoilage is recorded using 11 Metal-Oxide Semiconductor (MOS) gas sensors during 2220 minutes. The dataset is formatted in 'xlsx' file. Each sheet represents one beef cut which is contained columns as follows:Minute: time in minuteTVC: continuous label in the total viable countLabel: discrete label, 1,2,3,4 denote “excellent”,”good”,”acceptable”, and “spoiled”, respectively.MQ_: the resistant value of gas sensor
beef quality; classification; electronic nose; regression; signal processing