{"id":"cp2hdhkys3","version":6,"name":"Data of: Integration of handheld NIR and machine learning for the development of a “Measure & Monitor” technology for chicken meat authenticity","description":"Near Infrared spectroscopy data of chicken meat (fillets) from multiple growth conditions and countries of origin (Netherlands and Ireland). \nThe identifier 'Sample_number' relates measurements to a specific chicken fillet. In the original file, there were 166 (out of 4219) duplicate (i.e. copied) spectra. \nin the data ending with v2, these copies have been removed. Since the data is combined per 'Sample_number' the analytic results did not change in any noticeable way with respect to the published results. ","method":"The data was recorded by applying a MicroNIR Pro (Viavi) device equipped with the standard issue collar by applying on the samples in three different ways: (i) directly on the meat, (ii) through the top foil of the package (i.e. with an air pocket between the foil and the breast fillet) and (iii) through the top foil packaging bottom up (i.e. no air pocket between the foil and the breast fillet). Five replicates were recorded per sample. \nSee also Data in Brief Article: https://doi.org/10.1016/j.dib.2020.105357","doi":"10.17632/cp2hdhkys3.6","publish_date":"2022-05-18T13:40:11.009Z","last_modification_date":"2022-05-18T09:26:06.526Z","is_confidential":false,"customer":{"id":"7377952c-6404-4428-bbfc-77242cfc301e","name":"Mendeley Guests"},"owner":{"id":"a514205e-bbb5-3e47-8924-eef3064fad60","first_name":"Geert","last_name":"van Kollenburg","display_name":"Geert van Kollenburg","$ref":"/profiles/a514205e-bbb5-3e47-8924-eef3064fad60"},"categories":[{"id":"data.elsevier.com/vocabulary/OmniScience/Concept-189720723","label":"Analytical Chemistry"},{"id":"data.elsevier.com/vocabulary/OmniScience/Concept-189720735","label":"Spectroscopy"},{"id":"data.elsevier.com/vocabulary/OmniScience/Concept-249564265","label":"Near Infrared Spectroscopy"},{"id":"data.elsevier.com/vocabulary/OmniScience/Concept-252737357","label":"Poultry"},{"id":"data.elsevier.com/vocabulary/OmniScience/Concept-253046905","label":"Chicken Meat"}],"licence":{"id":"01d9c749-3c4d-4431-9df3-620b2dcfe144","short_name":"CC BY 4.0","full_name":"Creative Commons Attribution 4.0 International","description":"You can share, copy and modify this dataset so long as you give appropriate credit, provide a link to the CC BY license, and indicate if changes were made, but you may not do so in a way that suggests the rights holder has endorsed you or your use of the dataset. Note that further permission may be required for any content within the dataset that is identified as belonging to a third party.","url":"http://creativecommons.org/licenses/by/4.0","category":"Creative","customer_id":null},"institutions":[{"id":"7edce776-47d7-5e68-8f85-c12447090749","name":"Wageningen Universiteit en Research"},{"id":"88397ea3-9ef0-5ab6-b3bc-72d9236baa49","name":"Radboud Universiteit"}],"organisational_unit_names":[],"contributors":[{"id":"a514205e-bbb5-3e47-8924-eef3064fad60","first_name":"Geert","last_name":"van Kollenburg","$ref":"/profiles/a514205e-bbb5-3e47-8924-eef3064fad60","institution":"Radboud Universiteit"},{"id":"95bc48ad-6b66-3ed9-965b-7c7c4a5da804","first_name":"Hadi","last_name":"Parastar","$ref":"/profiles/95bc48ad-6b66-3ed9-965b-7c7c4a5da804","institution":"Sharif University of Technology"},{"id":"03ada217-b66d-319c-8d94-ec18cb1579a3","first_name":"Yannick","last_name":"Weesepoel","$ref":"/profiles/03ada217-b66d-319c-8d94-ec18cb1579a3","institution":"Wageningen Food Safety Research"}],"related_links":[{"relation_type":"cites","href":"https://doi.org/10.1016/j.dib.2020.105357","source_type":"article"},{"relation_type":"source_of","href":"https://doi.org/10.1016/j.foodcont.2020.107149","source_type":"article"}],"custom_metadata":{},"is_metadata_only":false}