10.34820/FK2/PVWSJ0Wijaya, Dedy RahmanDedy RahmanWijaya0000-0003-0351-7331Telkom UniversityTelkom University Dataverse2022Computer and Information Scienceelectronic nosesignal processingbeef qualityclassificationregressionWijaya, Dedy RahmanDedy RahmanWijayaTelkom University2022-03-222022-03-22196033text/tab-separated-values1.0CC0 WaiverThis 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 minute TVC: continuous label in the total viable count Label: discrete label, 1,2,3,4 denote “excellent”,”good”,”acceptable”, and “spoiled”, respectively. MQ_: the resistant value of gas sensors