Computer vision as the golden tool: mathematical models for evaluating color and storage time of hamburgers with goji berry natural additive

A new approach to meat color and shelf-life assessment is reported here for hamburgers mixed with goji berry. Samples powdered or aqueous extract of berry were monitored, compared without the additive ten days its L*, a* b* properties determined by computer vision using a homemade setup. Noteworthy results, in particular luminosity, all samples – only salt pepper perceived, predictive mathematical models these food mixtures are presented. The addition hamburgers, pioneered this study, present advantageous characteristics both terms storage time positive effect on human health owing polyphenols natural additive. This study also offers insights into low-cost reliable method quality control potential application industry.