Application of Machine Learning Using Color and Texture Analysis to Recognize Microwave Vacuum Puffed Pork Snacks

Application of Machine Learning Using Color and Texture Analysis to Recognize Microwave Vacuum Puffed Pork Snacks

The objective of the study was to create artificial neural networks (ANN) capable of highly efficient recognition of modified and unmodified puffed pork snacks for the purposes of obtaining an optimal final product. The study involved meat snacks produced from unmodified and papain modified raw pork...

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Bibliographic Details
Main Authors: Tomasz Pawlak, Agnieszka A. Pilarska, Krzysztof Przybył, Jerzy Stangierski, Antoni Ryniecki, Dorota Cais-Sokolińska, Krzysztof Pilarski, Barbara Peplińska
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Applied Sciences
Subjects:
machine learning
artificial neural networks
pork muscle
papain
microwave-vacuum drying
puffing
Online Access:https://www.mdpi.com/2076-3417/12/10/5071

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