Computer image analysis in evaluating the quality of dried meat, case study: poultry meat

Modern technologies with artificial intelligence are widely used in processing industry and serve, among other things, as boost to increase efficiency and automatization of production processes, which in turn allows to increase productivity of companies while at the same increasing their competitiveness. At present a real challenge for this branch of economy is manufacturing farm and food products, characterized by best parameters in terms of quality while maintaining optical production and distribution costs of biological material which is subject to processing. The given paper touches upon the subject related to evaluation of changes of quality of dried meat made from turkey meat in the process of microwave and vacuum drying as well as its influence on the quality of meat, microstructure and sensory features.