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Researchers develop new AI-based strategy to assess beef freshness Apr 1 2021 Scientists at Gwangju Institute of Science and Technology, Korea, combine an inexpensive spectroscopy technique with artificial intelligence to develop a new way of assessing the freshness of beef samples. Their method is remarkably quicker and more cost-effective than conventional approaches while maintaining a relatively high accuracy, paving the way for mass-produced devices to identify spoiled meat both in the industry and at home.     Image Credit: Gwangju Institute of Science and Technology Although beef is one of the most consumed foods around the world, eating it when it s past its prime is not only unsavory, but also poses some serious health risks. Unfortunately, available methods to check for beef freshness have various disadvantages that keep them from being useful to the public. For example, chemical analysis or microbial population evaluations take too much time and require the skills of

Kyoobin leeJae gwan kimEmily hendersonGwangju institute of scienceGwangju instituteAssociate processors kyoobin leeGwan kimAssociate processorArtificial intelligenceChemical analysisDeep learningஜே குவன் கிம்எமிலி ஹென்டர்சன்குவங்ஜு நிறுவனம் ஆஃப் அறிவியல்குவங்ஜு நிறுவனம்குவன் கிம்