Analysis of beef quality according to color changes using computer vision and white-box machine learning techniques
Claudia N. Sánchez, María T. Orvañanos-Guerrero, J. Domı́nguez, Yenizey Merit Alvarez-Cisneros
Abstract
The quality of beef products relies on the presence of a cherry red color, as any deviation toward brownish tones indicates a loss in quality. Existing studies typically analyze individual color channels separately, establishing acceptable ranges. In contrast, our proposed approach involves conducting a multivariate analysis of beef color changes using white-box machine learning techniques. Our proposal encompasses three phases. (1) We employed a Computer Vision System (CVS) to capture the color of beef pieces, implementing a color correction pre-processing step within a specially designed cabin. (2) We examined the differences among three color spaces (RGB, HSV, and CIELab*) (3) We evaluated the performance of three white-box classifiers (decision tree, logistic regression, and multivariate normal distributions) for predicting color in both fresh and non-fresh beef. These models demonstrated high accuracy and enabled a comprehensive understanding of the prediction process. Our results affirm that conducting a multivariate analysis yields superior beef color prediction outcomes compared to the conventional practice of analyzing each channel independently.