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Easily evaluates freshness of beef - scientists on new AI capabilities
Korean scientists have developed a device to help understand the freshness of beef. The danger of poisoning with a stale product is minimal.
The new strategy includes spectroscopic-enhanced learning skills. In fact, this is an inexpensive optical technique that is not difficult to set up. It is used to evaluate the molecular range with a spectrometer and record data.
In practice, when determining the level of freshness, the proportions of myoglobins are estimated. Proteins responsible for the color components of meat and the changes that occur during decomposition.
Artificial intelligence has been trained to find patterns in myoglobins. Using AI algorithms, the freshness of beef was determined in 92.2 cases.
For training, the researchers collected over 70 samples of beef that were starting to spoil. During the decomposition of the meat, acidity values were measured.
Beef is a popular product. But such meat can be dangerous. Incorrect storage conditions, processing and preparation lead to the development of serious diseases. Some cases are fatal.
There are few publicly available methods that can determine the freshness of meat. Analysis at the chemical level or assessment of the number of microbes labor costs. Visual inspection is also often biased. Therefore, scientists decided to turn to AI.
Device testing continues. In case of successful experiments, South Korean researchers hope to equip meat controllers with AI in factories. However, monitoring by nutrition experts will continue.
Read also: Inspired by snake skin: US scientists have developed a new material
The new strategy includes spectroscopic-enhanced learning skills. In fact, this is an inexpensive optical technique that is not difficult to set up. It is used to evaluate the molecular range with a spectrometer and record data.
In practice, when determining the level of freshness, the proportions of myoglobins are estimated. Proteins responsible for the color components of meat and the changes that occur during decomposition.
Artificial intelligence has been trained to find patterns in myoglobins. Using AI algorithms, the freshness of beef was determined in 92.2 cases.
For training, the researchers collected over 70 samples of beef that were starting to spoil. During the decomposition of the meat, acidity values were measured.
Beef is a popular product. But such meat can be dangerous. Incorrect storage conditions, processing and preparation lead to the development of serious diseases. Some cases are fatal.
There are few publicly available methods that can determine the freshness of meat. Analysis at the chemical level or assessment of the number of microbes labor costs. Visual inspection is also often biased. Therefore, scientists decided to turn to AI.
Device testing continues. In case of successful experiments, South Korean researchers hope to equip meat controllers with AI in factories. However, monitoring by nutrition experts will continue.
Read also: Inspired by snake skin: US scientists have developed a new material