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Computer image analysis in evaluating the quality of dried meat, case study: poultry meat
Author(s): K. Koszela; J. Gawałek; P. Boniecki; S. Kujawa; W. Mueller; Ł. Gierz; K. Przybył; J. Przybył; M. Zaborowicz
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Paper Abstract

Modern technologies with artificial intelligence are widely used in processing industry and serve, among other things, as boost to increase efficiency and automatization of production processes, which in turn allows to increase productivity of companies while at the same increasing their competitiveness. At present a real challenge for this branch of economy is manufacturing farm and food products, characterized by best parameters in terms of quality while maintaining optical production and distribution costs of biological material which is subject to processing. The given paper touches upon the subject related to evaluation of changes of quality of dried meat made from turkey meat in the process of microwave and vacuum drying as well as its influence on the quality of meat, microstructure and sensory features.

Paper Details

Date Published: 14 August 2019
PDF: 6 pages
Proc. SPIE 11179, Eleventh International Conference on Digital Image Processing (ICDIP 2019), 111790A (14 August 2019); doi: 10.1117/12.2539778
Show Author Affiliations
K. Koszela, Poznan Univ. of Life Sciences (Poland)
J. Gawałek, Poznan Univ. of Life Sciences (Poland)
P. Boniecki, Poznan Univ. of Life Sciences (Poland)
S. Kujawa, Poznan Univ. of Life Sciences (Poland)
W. Mueller, Poznan Univ. of Life Sciences (Poland)
Ł. Gierz, Poznan Univ. of Technology (Poland)
K. Przybył, Poznan Univ. of Life Sciences (Poland)
J. Przybył, Poznan Univ. of Life Sciences (Poland)
M. Zaborowicz, Poznan Univ. of Life Sciences (Poland)


Published in SPIE Proceedings Vol. 11179:
Eleventh International Conference on Digital Image Processing (ICDIP 2019)
Jenq-Neng Hwang; Xudong Jiang, Editor(s)

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