
A Review on Meat Quality Evaluation Methods Based on Non-Destructive Computer Vision and Artificial Intelligence Technologies
- Yinyan Shi Xiaochan Wang Md Saidul Borhan Jennifer Young David Newman Eric Berg Xin Sun
- 한국축산식품학회
- Food Science of Animal Resources
- Food Science of Animal Resources 제41권 제4호
- 등재여부 : KCI등재
- 2021.07
- 563 - 588 (26 pages)
Increasing meat demand in terms of both quality and quantity in conjunction with feeding a growing population has resulted in regulatory agencies imposing stringent guidelines on meat quality and safety. Objective and accurate rapid non-destructive detection methods and evaluation techniques based on artificial intelligence have become the research hotspot in recent years and have been widely applied in the meat industry. Therefore, this review surveyed the key technologies of non-destructive detection for meat quality, mainly including ultrasonic technology, machine (computer) vision technology, near-infrared spectroscopy technology, hyperspectral technology, Raman spectra technology, and electronic nose/tongue. The technical characteristics and evaluation methods were compared and analyzed; the practical applications of non-destructive detection technologies in meat quality assessment were explored; and the current challenges and future research directions were discussed. The literature presented in this review clearly demonstrate that previous research on non-destructive technologies are of great significance to ensure consumers urgent demand for high-quality meat by promoting automatic, real-time inspection and quality control in meat production. In the near future, with ever-growing application requirements and research developments, it is a trend to integrate such systems to provide effective solutions for various grain quality evaluation applications.
Introduction
Non-Destructive Detection Methods Used with Meat
Computer Vision System
Near-Infrared Spectroscopy Technique
Hyperspectral Imaging Technique
Raman Spectra Technique
Ultrasonic Imaging Technique
Electronic Nose/Tongue Sensor Technique
Other Meat Quality Detection Techniques
Applications
Challenges and Trends
Conclusion
Conflicts of Interest
Author Contributions
Ethics Approval
References