meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2024-9-3-249-257meat-380Research ArticleСтатьиDevelopment of a mobile application for rapid detection of meat freshness using deep learninghttps://orcid.org/0000-0002-2453-1645KozanH. I.

Hasan I. Kozan, Dr., Head

Konya, 42130

Tel.: +90–546–223–05–46

h.ibrahimkozan@gmail.comhttps://orcid.org/0000-0002-0520-9888AkyürekH. A.

Hasan A. Akyürek, Dr., Assistant Professor

Konya, 42130

Tel.: +90–507–368–99–48

hsnakyurek@gmail.comDepartment of Food Processing, Meram Vocational School, Necmettin Erbakan UniversityTurkeyDepartment of Avionics, Faculty of Aviation and Space Sciences, Necmettin Erbakan UniversityTurkey20240410202493249257Copyright © Kozan H.I., Akyürek H.A., 20242024Kozan H.I., Akyürek H.A.Kozan H.I., Akyürek H.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/380

The freshness or spoilage of meat is critical in terms of meat color and quality criteria. Detecting the condition of the meat is important not only for consumers but also for the processing of the meat itself. Meat quality is influenced by various pre-slaughter factors including housing conditions, diet, age, genetic background, environmental temperature, and stress factors. Additionally, spoilage can occur due to the slaughtering process, though post-slaughter spoilage is more frequent and has a stronger correlation with postslaughter factors. The primary indicator of meat quality is the pH value, which can be high or low. Variations in pH values can lead to adverse effects in the final product such as color defects, microbial issues, short shelf life, reduced quality, and consumer complaints. Many of these characteristics are visible components of quality. This study aimed to develop a mobile application using deep learning-based image processing techniques for the rapid detection of freshness. The attributes of the source and the targeted predictions were found satisfactory, indicating that further advancements could be made in developing future versions of the application.

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The authors declare that there are no conflicts of interest present.