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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 requir ....

Kyoobin Lee , Jae Gwan Kim , Emily Henderson , Gwangju Institute Of Science , Gwangju Institute , Associate Processors Kyoobin Lee , Gwan Kim , Associate Processor , Artificial Intelligence , Chemical Analysis , Deep Learning , ஜே குவன் கிம் , எமிலி ஹென்டர்சன் , குவங்ஜு நிறுவனம் ஆஃப் அறிவியல் , குவங்ஜு நிறுவனம் , குவன் கிம் , இணை ப்ரோஸெஸர் , செயற்கை உளவுத்துறை , இரசாயன பகுப்பாய்வு , ஆழமான கற்றல் ,