Prediction of pork loin quality using online computer vision system and artificial intelligence model

Technological tools for the measurement of sensory characteristics in food: A review

The use of technological tools, in the food industry, has allowed a quick and reliable identification and measurement of the sensory characteristics of food matrices is of great importance, since they emulate the functioning of the five senses (smell, taste, sight, touch, and hearing). Therefore, industry and academia have been conducting research focused on developing and using these instruments which is evidenced in various studies that have been reported in the scientific literature. In this review, several of these technological tools are documented, such as the e-nose, e-tongue, colorimeter, artificial vision systems, and instruments that allow texture measurement (texture analyzer, electromyography, others). These allow us to carry out processes of analysis, review, and evaluation of food to determine essential characteristics such as quality, composition, maturity, authenticity, and origin. The determination of these characteristics allows the standardization of food matrices, achieving the improvement of existing foods and encouraging the development of new products that satisfy the sensory experiences of the consumer, driving growth in the food sector. However, the tools discussed have some limitations such as acquisition cost, calibration and maintenance cost, and in some cases, they are designed to work with a specific food matrix.

Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review

The quality and shelf life of meat and meat products are key factors that are usually evaluated by complex and laborious protocols and intricate sensory methods. Devices with attractive characteristics (fast reading, portability, and relatively low operational costs) that facilitate the measurement of meat and meat products characteristics are of great value. This review aims to provide an overview of the fundamentals of electronic nose (E-nose), eye (E-eye), and tongue (E-tongue), data preprocessing, chemometrics, the application in the evaluation of quality and shelf life of meat and meat products, and advantages and disadvantages related to these electronic systems. E-nose is the most versatile technology among all three electronic systems and comprises applications to distinguish the application of different preservation methods (chilling vs. frozen, for instance), processing conditions (especially temperature and time), detect adulteration (meat from different species), and the monitoring of shelf life. Emerging applications include the detection of pathogenic microorganisms using E-nose. E-tongue is another relevant technology to determine adulteration, processing conditions, and to monitor shelf life. Finally, E-eye has been providing accurate measuring of color evaluation and grade marbling levels in fresh meat. However, advances are necessary to obtain information that are more related to industrial conditions. Advances to include industrial scenarios (cut sorting in continuous processing, for instance) are of great value.

Detection of Small-Sized Insects in Sticky Trapping Images Using Spectral Residual Model and Machine Learning

One fundamental component of Integrated pest management (IPM) is field monitoring and growers use information gathered from scouting to make an appropriate control tactics. Whitefly (Bemisia tabaci) and thrips (Frankliniella occidentalis) are two most prominent pests in greenhouses of northern China. Traditionally, growers estimate the population of these pests by counting insects caught on sticky traps, which is not only a challenging task but also an extremely time-consuming one. To alleviate this situation, this study proposed an automated detection approach to meet the need for continuous monitoring of pests in greenhouse conditions. Candidate targets were firstly located using a spectral residual model and then different color features were extracted. Ultimately, Whitefly and thrips were identified using a support vector machine classifier with an accuracy of 93.9 and 89.9%, a true positive rate of 93.1 and 80.1%, and a false positive rate of 9.9 and 12.3%, respectively. Identification performance was further tested via comparison between manual and automatic counting with a coefficient of determination, R 2, of 0.9785 and 0.9582. The results show that the proposed method can provide a comparable performance with previous handcrafted feature-based methods, furthermore, it does not require the support of high-performance hardware compare with deep learning-based method. This study demonstrates the potential of developing a vision-based identification system to facilitate rapid gathering of information pertaining to numbers of small-sized pests in greenhouse agriculture and make a reliable estimation of overall population density.

Recent technology for food and beverage quality assessment: a review

Food and beverage assessment is an evaluation method used to measure the strengths and weaknesses of a food and beverage system to make improvements. These assessments had become crucial, especially in the issues of adulteration, replacement, and contamination that happened in artificial adjustment relating to the quality, weight and volume. Thus, this review will examine and describe features recently applied in image, odour, taste and electromagnetic, relevant to the food and beverages assessment. This review will also compare and discuss each technique and provides suggestions based on the current technology. This review will deliberate technology integration and the involvement of deep learning to enable several types of current technologies, such as imaging, odour and taste senses, and electromagnetic sensing, to be used in food evaluation applications for inspection and packaging.

Combining computer vision score and conventional meat quality traits to estimate the intramuscular fat content using machine learning in pigs

Intramuscular fat content (IMF%) is an important factor that affects the quality of pork. The traditional testing method (Soxhlet extraction) is accurate; however, it has a long preprocessing time. In this study, a total of 1481 photographs of 200 pigs' loin muscles were used to obtain a computer vision score (IIMF %). Then, actual IMF%, meat color, marbling score, pH value, and drip loss of 200 pigs were measured. Stepwise regression (SR) and gradient boosting machine (GBM) were used to construct the estimation model of IMF%. The results showed that the correlation coefficients between IMF% and IIMF%, marbling score, backfat thickness, percentage of moisture (POM), and pH value were 0.68, 0.64, 0.48, 0.45, and 0.25, respectively. The model accuracies of SR and GBM base on residuals distribution were 0.875 and 0.89, respectively. This study presents a method for estimating IMF% using computer vision technology and meat quality traits.

Application of Artificial Intelligence in Food Industry—a Guideline

Artificial intelligence (AI) has embodied the recent technology in the food industry over the past few decades due to the rising of food demands in line with the increasing of the world population. The capability of the said intelligent systems in various tasks such as food quality determination, control tools, classification of food, and prediction purposes has intensified their demand in the food industry. Therefore, this paper reviews those diverse applications in comparing their advantages, limitations, and formulations as a guideline for selecting the most appropriate methods in enhancing future AI- and food industry–related developments. Furthermore, the integration of this system with other devices such as electronic nose, electronic tongue, computer vision system, and near infrared spectroscopy (NIR) is also emphasized, all of which will benefit both the industry players and consumers.

A Review on Meat Quality Evaluation Methods Based on Non-Destructive Computer Vision and Artificial Intelligence Technologies

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.

Emerging nondestructive approaches for meat quality and safety evaluation-A review

Meat is one of the most consumed agro-products because it contains proteins, minerals, and essential vitamins, all of which play critical roles in the human diet and health. Meat is a perishable food product because of its high moisture content, and as such there are concerns about its quality, stability, and safety. There are two widely used methods for monitoring meat quality attributes: subjective sensory evaluation and chemical/instrumentation tests. However, these methods are labor-intensive, time-consuming, and destructive. To overcome the shortfalls of these conventional approaches, several researchers have developed fast and nondestructive techniques. Recently, electronic nose (e-nose), computer vision (CV), spectroscopy, hyperspectral imaging (HSI), and multispectral imaging (MSI) technologies have been explored as nondestructive methods in meat quality and safety evaluation. However, most of the studies on the application of these novel technologies are still in the preliminary stages and are carried out in isolation, often without comprehensive information on the most suitable approach. This lack of cohesive information on the strength and shortcomings of each technique could impact their application and commercialization for the detection of important meat attributes such as pH, marbling, or microbial spoilage. Here, we provide a comprehensive review of recent nondestructive technologies (e-nose, CV, spectroscopy, HSI, and MSI), as well as their applications and limitations in the detection and evaluation of meat quality and safety issues, such as contamination, adulteration, and quality classification. A discussion is also included on the challenges and future outlooks of the respective technologies and their various applications.

Research on the framework of traditional culture innovation system based on artificial intelligence

In order to improve the effect of traditional cultural innovation, this paper proposes a cultural algorithm with dual knowledge, and improves the effect of the algorithm to obtain a cultural algorithm with dual knowledge. Each individual corresponds to its unique dual knowledge, so that the individual’s evolution can move towards the current optimal solution. This paper constructs a traditional cultural innovation system architecture based on artificial intelligence, analyzes its functional modules, and constructs the system structure from the perspectives of cultural classification and cultural innovation. After constructing the system, this paper designs experiments to verify the system performance. The research results show that the system constructed in this paper performs well in traditional cultural analysis and traditional cultural innovation, and can provide references for related research.

Shanxi merchant economic history education system based on fuzzy control and quantum evolution algorithm

In order to improve the economic history education effect of Shanxi merchants, this paper combines fuzzy control and quantum evolution algorithm to construct Shanxi merchant economic history education system. The purpose of this paper to construct the Shanxi merchant economic history education system is to establish a learning platform on the Internet or local area network that allows students to learn outside the classroom. This system will consist of multiple sub-modules, and it will provide knowledge points and networks, problem sets, student assignments, teacher-student interaction links, and teaching resource management for Shanxi merchant economic history teaching. Moreover, this system will be designed as an open network-assisted teaching system. In addition, this paper designs experiments to verify the performance of the algorithm constructed in this paper. The research shows that the Shanxi merchant economic history education system based on fuzzy control and quantum evolution algorithm constructed in this paper performs well in data mining and also has good performance in practical education.

Evaluation of the effect of music education on improving students’ mental health based on intelligent fuzzy system

Traditional control methods and modern accurate mathematical model control methods do not perform well in the evaluation of students’ mental health. In order to improve the evaluation effect of students’ mental health, this paper takes the intelligent fuzzy system as the control center and proposes an evaluation system to evaluate the effect of music education in promoting students’ mental health based on fuzzy neural network. Moreover, according to the working characteristics of the music education system, this paper interprets the design requirements of its control system in detail, and has an in-depth understanding of the fuzzy principle, neural network principle and fuzzy god network principle. Secondly, this paper completes the design of the actual orthosis control algorithm applied to the fuzzy neural network control system and the optimization of the fuzzy neural network algorithm. Finally, this paper realizes the intelligent processing of the non-linear pressure signal output by the corresponding strain, and uses music education to evaluate the students’ mental health and manage the rehabilitation effect. From the experimental research results, it can be seen that the system constructed in this paper has a certain effect.

Music psychology using fuzzy models to promote mental health

Music psychology can play an important role in the diagnosis and rehabilitation of mental health patients. Under the guidance of music psychology, this paper combines fuzzy models to process data, which effectively solves the problem that the number of categories in the fuzzy c-means algorithm needs to be manually given. The AFCC algorithm effectively combines the idea of semi-supervised clustering with the CA algorithm. Through two sets of must-link and cannot-link, this paper introduces the constraint penalty item into the objective function, which greatly improves the clustering accuracy. On this basis, this paper constructs a fuzzy model of psychological rehabilitation and diagnosis based on music psychology, designs experiments to verify the performance of this model, and conducts research results statistics from two aspects of diagnosis and rehabilitation. The research results show that the model constructed in this paper has certain practical effects.

Research on the influence of music educational psychology on saxophone players’ mental state and stage performance

Saxophone playing is also a complex process of mental activity. In the learning process of saxophone performance, it is necessary to understand the role of psychological factors in saxophone performance on physiological factors, correctly understand the fluctuations in performance during practice, and remove various psychological obstacles during practice. This article uses clustering method to extract and analyze performers’ mental state. At the same time, based on the existing clustering evaluation indicator, a new evaluation indicator is proposed, which solves the problem that the original evaluation indicator is not applicable to non-convex data sets. In addition, this paper uses intelligent algorithms to extract the mental state characteristics of saxophone players, and on this basis, constructs an intelligent system with music education psychology to improve the mental state of saxophone players and stage performance effects. Finally, this paper analyzes the system performance after constructing the system with algorithms. The research results show that the system constructed in this paper has a certain effect.

Lipidomic and Transcriptomic Analysis of the Longissimus Muscle of Luchuan and Duroc Pigs

Meat is an essential food, and pork is the largest consumer meat product in China and the world. Intramuscular fat has always been the basis for people to select and judge meat products. Therefore, we selected the Duroc, a western lean pig breed, and the Luchuan, a Chinese obese pig breed, as models, and used the longissimus dorsi muscle for lipidomics testing and transcriptomics sequencing. The purpose of the study was to determine the differences in intramuscular fat between the two breeds and identify the reasons for the differences. We found that the intramuscular fat content of Luchuan pigs was significantly higher than that of Duroc pigs. The triglycerides and diglycerides related to flavor were higher in Luchuan pigs compared to Duroc pigs. This phenotype may be caused by the difference in the expression of key genes in the glycerolipid metabolism signaling pathway.

Research on air pollution system based on neural network

This paper conducts in-depth research and analysis on the commonly used models in the simulation process of air pollutant diffusion. Combining with the actual needs of air pollution, this paper builds an air pollution system model based on neural network based on neural network algorithm, and proposes an image classification method based on deep learning and Gaussian aggregation coding. Moreover, this paper proposes a Gaussian aggregation coding layer to encode image features extracted by deep convolutional neural networks. Learn a fixed-size dictionary to represent the features of the image for final classification. In addition, this paper constructs an air pollution monitoring system based on the actual needs of the air system. Finally, this article designs a controlled experiment to verify the model proposed in this article, uses mathematical statistics to process data, and scientifically analyze the statistical results. The research results show that the model constructed in this paper has a certain effect.

A Computer Vision-Based Method for Classification of Red Meat Quality After Nitrosamine Appendage

Nitrosamine is a carcinogenic chemical used as a preservative in red meat whose identification is an ordeal. This paper presents a computer vision-based non-destructive method for identifying quality disparities between preservative treated and untreated (control) red meat. To access the discrepancy in the quality of red meat, both traditional machine learning and deep learning-based methods have been used. Support vector machine (SVM) classifier and artificial neural network (ANN) models have been used to detect the presence of nitrosamine in test samples. The paper also made use of different pre-trained deep convolutional neural networks (DCNN) with transfer learning approach such as ResNet-34, ResNet-50, ResNet-101, VGG-16, VGG-19, AlexNet and MobileNetv2 to examine the presence of nitrosamine in the food samples. While the ANN classifier performed better in comparison to the SVM classifier, the highest testing accuracy and F1-score were obtained using the deep learning model, ResNet-101 with 95.45% and 96.54%, respectively. The experimental results demonstrate an improved performance in comparison to the existing methods; indicating the feasibility of the proposed work for food quality control in real-time applications.

Prediction of Whole Pork Loin and Individual Chops’ Intramuscular Fat Using Computer Vision System Technology

The objective of this study was to compare different methods of evaluating intramuscular fat (IMF) in pork and test the accuracy of using a computer vision system (CVS) on different locations of the loin. Whole pork loins (n = 1,400) were obtained from 6 pork processing plants. Subjective marbling scores and CVS IMF percentage (CVS IMF%) were assessed on the ventral lean surface of the whole loin and the 3rd (A) and 10th (B) rib chops. Additionally, the A and B chops were evaluated for crude fat percentage (CF%) using ether extract. The CF% of the whole loin was represented by using the average CF% of A and B chops. A combination of the bootstrap method and stepwise regression models was used to increase prediction and robustness for CF% prediction. To better understand whether plants played an effect, models for individual plants and using all plants together were built, tested, and compared. Results were that subjective marbling score had stronger correlations with CF% compared to CVS IMF% for the whole loin (0.70 vs. 0.58), A chop (0.79 vs.0.62), and B chop (0.74 vs. 0.61). When using the stepwise regression models to predict CF%, B chop (71.8%) had the highest prediction accuracy (estimates within 0.5% residual compared to CF% were considered accurate) followed by A chop (58.1%) and whole loin (48.2%). When comparing individual plant models and overall models, the overall accuracy improved; however, this improvement in accuracy was not consistent through every single plant. In conclusion, CVS has shown potential to estimate pork IMF on all locations, especially the posterior pork chop.

Predicting Pork Color Scores Using Computer Vision and Support Vector Machine Technology

The objective of this study was to investigate the ability of image color features to predict subjective pork color scores. Subjective and instrumental color were assessed on the bloomed, cross-sectional surface of pork longissimus thoracis et lumborum chops. Images of pork chop samples were acquired using a computer vision system, and 18 image color features (mean and standard deviation of R, G, B, H, S, I, L*, a*, b*) were extracted for inclusion in partial least squares (PLS) and support vector machine (SVM) regression models. For color scores 2, 3, 4, and 5, the accuracies were 50.4, 75.9, 72.4, and 47.3% classified correctly by PLS, respectively, and 70.7, 72.8, 76.7, and 69.7% by SVM, respectively. The overall prediction accuracies of 2 models for pork color scores were 68.3% for PLS and 73.4% for SVM. There was minimal major misclassification of samples (< 0.5%). Image color features isolated through the development of PLS and SVM models, particularly SVM, show potential as a method to predict pork color scores.