One embodiment of the present invention provides a method for operating a meat data management platform. The method comprises the steps of: receiving user information and registered meat information, including an image of meat to be registered, from a user terminal communicatively connected to the server; measuring at least one of the taste, tenderness, or grade of the meat included in the image of the meat to be registered; and matching and registering the measured meat measurement information, and the meat information to be registered and the user information. The present invention provides consistent and highly accurate measurements and evaluations of the taste, tenderness, and grade of meat through artificial intelligence, trained on meat images classified by the taste, tenderness, and grade of meat, for registering and managing meat data such as the grade, taste, and tenderness of meat, and can manage the data. In addition, a function that makes is simple and easy to register meat and peruse data can be provided to a user or a manager through a preset interface.
G06K 19/06 - Record carriers for use with machines and with at least a part designed to carry digital markings characterised by the kind of the digital marking, e.g. shape, nature, code
G01J 3/40 - Measuring the intensity of spectral lines by determining density of a photograph of the spectrumSpectrography
2.
METHOD AND APPARATUS FOR DETERMINING GRADE OF MEAT BY USING ARTIFICIAL INTELLIGENCE MODEL
One embodiment of the present disclosure provides a method for determining the grade of meat by using an artificial intelligence model. The method comprises the steps of: generating a training data set including a training meat image of at least one from among Korean pork, Korean beef, and beef and grade information matched with the training meat image; and generating an artificial intelligence model trained to determine, on the basis of the training data set, the grade of meat included in a meat image that is input. The present invention can provide a consistent and highly accurate meat grade evaluation by means of artificial intelligence having been trained with meat images classified by grade. In addition, the present invention can: be performed by artificial intelligence, thereby reducing costs and improving evaluation speed; provide a meat grade evaluation suitable for the grade of the corresponding country by evaluating, by country, with the same criteria; and provide a basis on which an item has played a decisive role in evaluating the grade by clarifying meat grade evaluation criteria.
According to an embodiment of the present disclosure, provided is a method for measuring meat taste and tenderness by using an artificial intelligence model. The present method comprises the steps of: generating a learning data set including one or more meat images for learning and a sensory evaluation table matching the one or more learning meat images; and generating, on the basis of the learning data set, an artificial intelligence model trained to measure the taste and tenderness of meat included in input meat images. The present invention can provide consistent and highly accurate measurements for meat taste and tenderness by using artificial intelligence that has been trained on meat images classified for each taste and tenderness. In addition, because the present invention is performed by using artificial intelligence, costs can be reduced, and evaluation speed can be improved. Also, criteria for evaluating meat grades can be clarified, thereby providing the basis upon which factors played a decisive role in evaluating the grades.
G06T 7/33 - Determination of transform parameters for the alignment of images, i.e. image registration using feature-based methods
G06T 7/90 - Determination of colour characteristics
G06K 19/06 - Record carriers for use with machines and with at least a part designed to carry digital markings characterised by the kind of the digital marking, e.g. shape, nature, code
The present disclosure relates to a processing method for aging meat. The processing method for aging meat is possible to maximize the tenderness, flavor, and texture of each meat by varying the ultrasonication time and aging period depending on the type of meat.
A23L 3/015 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress
A23L 3/30 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating by treatment with ultrasonic waves
A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
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