Data · dataset · 2025

Good and Bad classification of chicken (Gallus gallus domesticus)

Listed in Teesside University Research Data Repository

Classification is based on freshness, sensory quality, and safety.

Description

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.

Read the rest (7 more)

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.

Provenance · 1 source records, 6 field assertions

Source	Key	Last seen	Raw
Teesside University Research Data Repository	oai:data.mendeley.com/f9fpcn3rfp.1	12 h ago	JSON v1

Field	Assertion	Extractor	Evidence
access_level	source · researchdata tees ac uk	connector:researchdata_tees_ac_uk@1.0.0
concepts[field].local:field:earth-environmental	mapping · researchdata tees ac uk	connector:researchdata_tees_ac_uk@1.0.0
description	source · researchdata tees ac uk	connector:researchdata_tees_ac_uk@1.0.0	/metadata/dc/description
license	source · researchdata tees ac uk	connector:researchdata_tees_ac_uk@1.0.0	/metadata/dc/rights
publication_date	source · researchdata tees ac uk	connector:researchdata_tees_ac_uk@1.0.0
title	source · researchdata tees ac uk	connector:researchdata_tees_ac_uk@1.0.0	/metadata/dc/title