Modification of the Haar Wavelet Algorithm for Texture Identification of Types of Meat Using Machine Learning-Reference-Cited by-同舟云学术

Modification of the Haar Wavelet Algorithm for Texture Identification of Types of Meat Using Machine Learning

Published:2024 Issue: Volume: Page:225-239
ISSN:2367-3370
Container-title:Lecture Notes in Networks and Systems
language:en
Short-container-title:

Author:

Kiswanto ,Hadiyanto ,Sediyono Eko

Publisher

Springer Nature Singapore

Link

https://link.springer.com/content/pdf/10.1007/978-981-99-6547-2_18

Reference35 articles.

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2. Handayani HH, Masruriyah AFN (2020) Determination of beef marbling based on fat percentage for meat quality. Int J Psychosoc Rehabil 24(1):8394–8401. https://doi.org/10.37200/IJPR/V24I7/PR2700342

3. Wijaya DR, Sarno R, Zulaika E, Sabila SI (2017) Development of mobile electronic nose for beef quality monitoring. Procedia Comput Sci 124:728–735. https://doi.org/10.1016/j.procs.2017.12.211

4. Keshavarzi Z (2019) Identification and quantification of texture soy protein in a mixture with beef meat using ATR-FTIR spectroscopy in combination with chemometric methods. Iran J Pharm Res 18:190–197. https://doi.org/10.22037/ijpr.2019.111580.13242

5. Adi K, Pujiyanto S, Nurhayati OD, Pamungkas A (2016) Beef quality identification using color analysis and k-nearest neighbor classification. In: Proceedings—2015 4th international conference on instrumentation, communications, information technology, and biomedical engineering (ICICI-BME), pp 180–184. https://doi.org/10.1109/ICICI-BME.2015.7401359

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