Yixuan Chen1, Jinghao Zhou2, Fatih Oz3

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Meat science
|January 29, 2026
PubMed
概括

这项研究引入了一种计算机视觉和机器学习方法,通过测量表面颜色来评估牛肉的新鲜度. 该技术准确地预测了储存时间和氧米球蛋白水平,提供了一种非破坏性的方法来监测牛肉质量.

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