2 Years Impact Factor:
2.85
5 Years Impact Factor: 1.53
Author: Yamsani Tejaswini, Lavanya Buyyani, Priyanka Medavarapu, Gogikar Simran
Abstract:
Physicochemical and sensory analyses are commonly used to determine the quality characteristics of food samples in Food Industries. These methods are tedious, laborious, produce chemical residues, and involve the destruction of the samples. For the meat industries, this work proposes a noninvasive and non-destructive computer-aided inspection system, based on computer vision and ensemble machine learning techniques. The paper presents all the possibilities for the development of the system, making an exhaustive comparison of different algorithms used to extract features from the images of the samples, and various machine learning approaches, studying up to 6160 different models, and selecting the top 110 for the ensemble proposal. The system determines all the physicochemical, textural, and sensory quality characteristics of pork and beef loins in four meat states (fresh, thawed, cooked, and cured) with good precision, being a real alternative to the usual methods for the Fo
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