2026-10-15T13:20:34Z https://data.mendeley.com/oai

oai:data.mendeley.com/f9fpcn3rfp.1 2025-12-25T02:59:03Z

Guchhait, Ankan Good and Bad classification of chicken (Gallus gallus domesticus) Mendeley Data Classification is based on freshness, sensory quality, and safety. Good (Fresh) Chicken Color: Pink to light reddish. No green or gray patches. Odor: Neutral or mild meaty smell. Texture: Firm and elastic. Springs back on touch. Skin: Moist but not slimy. No sticky layer. Eyes and comb in live or dressed birds: Clear eyes. Bright red comb. Packaging: No swollen pack. No excess drip. pH: Around 5.8–6.2. Microbial load: Low. No visible spoilage. Bad (Spoiled) Chicken Color: Gray, greenish, or yellow discoloration. Odor: Sour, rotten egg, or ammonia smell. Texture: Soft, mushy, or sticky. Skin: Slimy with tacky surface. Eyes and comb: Dull eyes. Dark or bluish comb. Packaging: Bloated pack due to gas. pH: Above 6.4. Microbial load: High. Slime or mold may appear. Decision rule: Any off-odor or slime means reject. Cooking does not make spoiled chicken safe. Food Products Toxicology Sarkar , Tanmay Dataset doi:10.17632/f9fpcn3rfp.1 oai:data.mendeley.com/f9fpcn3rfp.1 Creative Commons Attribution 4.0 International http://creativecommons.org/licenses/by/4.0 https://data.mendeley.com/datasets/f9fpcn3rfp 2025-12-25T02:59:03Z