Deep learning has been proved to be an advanced technology for big data analysis with a
large number of successful cases in image processing, speech recognition, object detection …

Texture is an important sensory attribute that drives consumer acceptance of any food
material. In recent times consumers' demand for high‐quality food urges food industries to …

This study aims to evaluate the capability of Magnetic Resonance Imaging (MRI) and
computer vision techniques to classify fresh (raw F)(n= 12) and frozen-thawed (FT)(n= 12) …

This work firstly investigates the use of MRI, fractal algorithms and data mining techniques to
determine pork quality parameters non-destructively. The main objective was to evaluate the …

BACKGROUND The main objectives of this study were to evaluate the use of near infrared
spectroscopy (NIRS) to classify pork loins under different methods and cooking conditions …

BACKGROUND Magnetic resonance imaging (MRI) combined with computer vision
techniques have been proposed as an alternative or complementary technique to determine …

Computer vision algorithms on Magnetic Resonance Imaging have been introduced as an
alternative to destructive methods for determining the quality traits of meat products, since …

This study firstly proposed the use of 3D MRI images to analyze loins in a non-destructive
way. For that, interpolation and reconstruction techniques are applied on 2D MRI images of …

This study investigates the use of fractal algorithms to analyse MRI of meat products,
specifically loin, in order to determine sensory parameters of loin. For that, the capability of …

The extraction of textural information from images to explore parameters related to food
quality is very common. In this paper, the extraction of quality features from MRI is performed …