Designing an innovative warning system to support risk-based meat inspection in poultry slaughterhouses

FOOD SAFETY Building a Scientific, Risk-Based Meat and Poultry Inspection System

Vision-based method for tracking meat cuts in slaughterhouses.

Meat traceability is important for linking process and quality parameters from the individual meat cuts back to the production data from the farmer that produced the animal. Current tracking systems rely on physical tagging, which is too intrusive for individual meat cuts in a slaughterhouse environment. In this article, we demonstrate a computer vision system for recognizing meat cuts at diffe...

Designing a peer-based support system to support shakedown

Many problems of software implementations appear after roll-out during the shakedown phase. Research have shown that peer advice ties are more effective and preferred by users than traditional IT support structures. However, large organizations are often shrouded in anonymity and individuals often don’t know which peer to ask for advice, resorting to help desks as a last resort. The paper addre...

Designing an innovative curriculum model in Iran's higher education system: A qualitative study

The purpose of this study was to design an innovative curriculum model in Iran's higher education system by using Grounded theory. The study population consisted of all experts in the field of educational planning in universities and institutes of higher education affiliated with the Ministry of Science, Research and Technology. Twenty-four of them were selected by purposive sampling method and...

Meat and Fish Freshness Inspection System Based on Odor Sensing

We propose a method for building a simple electronic nose based on commercially available sensors used to sniff in the market and identify spoiled/contaminated meat stocked for sale in butcher shops. Using a metal oxide semiconductor-based electronic nose, we measured the smell signature from two of the most common meat foods (beef and fish) stored at room temperature. Food samples were divided...