Complex Assessment of Dairy and Meat Products Quality

摘要

This paper presents a new approach and a platform for complex, non-destructive, express evaluation of quality and safety of food products, based on analysis of visual images, spectral and hyperspectral characteristics, followed by fusion the results of these analyzes. The aim is categorization of the investigated products in quality groups. The complex evaluation includes: assessment of the appearance and visual characteristics of the investigated product, evaluation of properties associated with the product composition and with the distribution of the properties on its surface. The focus is on main indicators of quality and safety of basic foodstuffs, such as meat, structural bacon, white brined cheese and yellow cheese. The following main tasks are discussed: 1) The formal description of the investigated objects; 2) The extraction of specific quality features; 3) The evaluation of classes’ data separability; 4) The classification of the foodstuffs in quality groups.