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IMAGE: Consuming spoiled beef is dangerous, but there are currently no simple and efficient methods to assess beef freshness.
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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 a professional. On the other hand, non-destructive approaches based on near-infrared spectroscopy require expensive and sophisticated equipment. Could artificial intelligence be the key to a more cost-effective way to assess the freshness of beef? ....

South Korea , Kwangju Gwangyoksi , Kyoobin Lee , Jae Gwan Kim , Gwangju Institute Of Science , Gwangju Institute , Associate Processors Kyoobin Lee , Proud Creator , Future Science , Health Care , Algorithms Models , Medicine Health , Health Care Systems Services , Public Health , Technology Engineering Computer Science , Research Development , தெற்கு கொரியா , ஜே குவன் கிம் , குவங்ஜு நிறுவனம் ஆஃப் அறிவியல் , குவங்ஜு நிறுவனம் , ப்ரௌட் உருவாக்கியவர் , எதிர்கால அறிவியல் , ஆரோக்கியம் பராமரிப்பு , மருந்து ஆரோக்கியம் , ஆரோக்கியம் பராமரிப்பு அமைப்புகள் சேவைகள் , பொது ஆரோக்கியம் ,