Performance evaluation of machine learning algorithms for meat freshness assessment

In meat industry, a non-destructive evaluation and prediction of meat quality attributes is highly required. Artificial vision technology is a powerful and widely used tool for meat quality evaluation because of reliability, reproducibility, non-invasiveness, and non-destructiveness. Machine learning methods are a fundamental and crucial part of artificial vision technology. Their choice is critical in determining successfully the quality of meat. The goal of this paper was to compare the performance of three artificial intelligence-based methods to evaluate the beef meat freshness. In this research, a dataset of beef meat samples images was used to extract the color and texture features. Different methods including the support vector machines (SVM), k-nearest neighbor (KNN), and naïve Bayes (NB) algorithms were applied to determine the freshness of samples. The accuracy rates of KNN, SVM and NB algorithms were obtained about 92.59%, 90.12% and 87.65%, respectively. The results show that the KNN provides the highest classification rates against SVM and NB algorithms.