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 exhaustiv… Show more
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