Tuesday, 10 November 2020
Scientists from the Nanyang Technological University of Singapore have developed an AI-powered “electronic nose” that accurately assesses the freshness of meat. The system uses a barcode inserted in food packaging that changes color when it senses gasses emitted from rotting meat. A smartphone app then scans the barcode pattern to measure the freshness of the meat within 30 seconds. In tests on commercially-packaged chicken, beef, and fish samples that were left to age, the system predicted the meats’ freshness with 98.5% accuracy. Co-lead author Professor Chen Xiaodong said the app could help consumers decide whether meat is fit for consumption better than a…
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