Color Change Analysis of Raw Chicken Breast over Different Timestamps Using CNNs
Min Zou,
Yoichi Kageyama,
Aihong Yuan
Abstract:In this study, the potential of a novel method based on an artificial neural network was investigated to analyze the color change of raw chicken breasts during refrigeration. As edible meat for people, chicken breasts have high nutrients and low‐fat content. Therefore, people consume it as a safe and high‐value food in their daily diet. The investigation of chicken breast freshness is proposed as a significant issue in the meat industry because raw meat spills rapidly. The color change of raw chicken breasts o… Show more
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