Any radiation techniques have been performed such as gamma radiation, X-ray, and
infrared to determine the level of reduction in physical beef quality. The main difference of …

The fresh and defective beef identification by consumers is subjectively through visual
observation. However, identifying beef quality manually has disadvantage, there is human …

This research proposed the identification of chicken freshness level based on its color and
texture features. Color Features used are the RGB (Red, Green, and Blue) and HSV (Hue …

Identifying the chicken meat freshness level is necessary since it involves the quality of the
meat consumed. This research aims at identifying the freshness level of chicken meat based …

Beef quality can be examined visually by observing the beef color or texture using human
eyes. This manual method is very simple yet very subjective because of differences in …

To determine the quality of beef, it is usually seen using a flashlight and matching it with a
predetermined color standard. However, this method is time consuming and the results are …

Beef is one of the most widely consumed meat, being an organic substance it is prone to
degradation over time. In our paper we have proposed a Convolutional Neural Network …

Four test parameters of beef quality are meat color, fat color, marbling, and tenderness. Beef
tenderness measurement's parameters are not workable for visual assessment, because it …

Beef is one of the many produce prone to contamination by microorganism. Water and
nutrition contents make an ideal medium for the growth and proliferation of microorganism …

In order to find a quick valid scientific way to identify meat freshness, the article analyses the
measuring mechanism of identifying to fresh degree of meat, and designs one set of …