Storage time prediction of pork by Computational Intelligence

We use of CI for storage time prediction only by pH, CIELab and WHC parameters.Our approach has pork assessment by a non-destructive, fast, accurate analysis.We evaluate the pork aging, accurately, without the analysis of lipid oxidation.We test prediction by J48, Naive Bayes, kNN, RF, SVM, MLP and Fuzzy. In this paper, a storage time prediction of pork using Computational Intelligence (CI) model was reported. We investigated a solution based on traditional pork assessment towards a low time-cost parameters acquisition and high accurate CI models by selection of appropriate parameters. The models investigated were built by J48, Naive Bayes (NB), k-NN, Random Forest (RF), SVM, MLP and Fuzzy approaches. CI input were traditional quality parameters, including pH, water holding capacity (WHC), color and lipid oxidation extracted from 250 samples of 0, 7 and 14days of post mortem. Five parameters (pH, WHC, Lź, aź and bź) were found superior results to determine the storage time and corroborate with identification in minutes. Results showed RF (94.41%), 3-NN (93.57%), Fuzzy Chi (93.23%), Fuzzy W (92.35%), MLP (88.35%), J48 (83.64%), SVM (82.03%) and NB (78.26%) were modeled by the five parameters. One important observation is about the ease of 0-day identification, followed by 14-day and 7-day independently of CI approach. Result of this paper offers the potential of CI for implementation in real scenarios, inclusive for fraud detection and pork quality assessment based on a non-destructive, fast, accurate analysis of the storage time.

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