Images dataset of beef meat samples with different shelf life.

Three different cuts of meat samples: inside skirt, knuckles, and sirloin were picture captioned on the first and fifth day after purchase. From each type of meat cut, ten pictures were taken at the beginning and the end of the studied shelf life, obtaining 60 different images. The images were taken under control variables in a black acrylic cabin.

Analysis of beef quality according to color changes using computer vision and white-box machine learning techniques.

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.

Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper () Flour.

Insects are currently of interest due to their high nutritional value, in particular for the high concentration of quality protein. Moreover, it can also be used as an extender or binder in meat products. The objective was to evaluate grasshopper flour (GF) as a partial or total replacement for potato starch to increase the protein content of sausages and achieve good acceptability by consumers.

Selection Heuristics on Semantic Genetic Programming for Classification Problems.

Individual semantics have been used for guiding the learning process of Genetic Programming. Novel genetic operators and different ways of performing parent selection have been proposed with the use of semantics. The latter is the focus of this contribution by proposing three heuristics for parent selection that measure the similarity among individuals' semantics for choosing parents that enhance the addition, Naive Bayes, and Nearest Centroid.

A Multisensor Data Fusion Approach for Predicting Consumer Acceptance of Food Products.

Sensory experiences play an important role in consumer response, purchase decision, and fidelity towards food products. Consumer studies when launching new food products must incorporate physiological response assessment to be more precise and, thus, increase their chances of success in the market. This paper introduces a novel sensory analysis system that incorporates facial emotion recognition (FER), galvanic skin response (GSR), and cardiac pulse to determine consumer acceptance of food samples.

Liking Product Landscape: Going Deeper into Understanding Consumers' Hedonic Evaluations.

The use of graphical mapping for understanding the comparison of products based on consumers' perceptions is beneficial and easy to interpret. Internal preference mapping (IPM) and landscape segmentation analysis (LSA) have successfully been used for this propose. However, including all the consumers' evaluations in one map, with products' overall liking and attributes' perceptions, is complicated; because data is in a high dimensional space some information can be lost.