Evaluation of the freshness of meat-based on computer vision: systematic literature mapping
International Journal of Development Research
Evaluation of the freshness of meat-based on computer vision: systematic literature mapping
Received 10th September, 2020; Received in revised form 04th October, 2020; Accepted 07th November, 2020; Published online 31st December, 2020
Copyright © 2020, Erika Carlos Medeiros et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Diets based on meat consumption increase by the perception of nutritional values; in such a way, more attention is paid by industries, as well as by consumers, to the quality and freshness of this food. Traditional inspection methods are sometimes expensive and destructive, in addition to the knowledge for carrying out such an activity to be held by specialists, being tacit knowledge, and not being available to the final consumer. Automated methods based on computer vision (CV) are presented as an alternative. This study suggests a systematic literature mapping, which resulted in 31 studies that investigate different quality characteristics of meat using CV and future challenges and trends in the application of the technique in the food industry.
