Beef

This dataset is part of the UCR Archive maintained by University of Southampton researchers. Please cite a relevant or the latest full archive release if you use the datasets. See http://www.timeseriesclassification.com/.

Food spectrographs are used in chemometrics to classify food types, a task that has obvious applications in food safety and quality assurance. The beef dataset consists of four classes of beef spectrograms, from pure beef and beef adulterated with varying degrees of offal. 

Further information can be found in the original paper [1]. The data was first used in the time series classification literature in [2].

[1] Jowder et al. Detection of Adulteration in Cooked Meat Products by Mid-Infrared Spectroscopy, J. Agricultural and Food Chemistry, 50 (6), 2002.

[2] Bagnall et al. Transformation Based Ensembles for Time Series Classification, SDM 2012.

Donator: K. Kemsley, A. Bagnall