Model Performance Evaluation: VGG19 and Dense201 for Fresh Meat Detection

To guarantee consumer safety and meet quality expectations, accurate detection of meat quality is a critical component of the food industry. The objective of this research endeavor is to assess and contrast the fresh meat detection capabilities of two distinct artificial neural network architectures, denoted as Dense201 and VGG19. Automated systems that can identify vital qualities in fresh meat, including color, texture, and cleanliness, have become feasible due to the development of image processing technology. For this reason, however, there are still few direct comparisons between various architectures of artificial neural networks, particularly VGG19 and Dense201. Comparing and contrasting the performance of both models in identifying the quality of meat from visual images, this study attempts to fill this void. Utilizing a vast dataset containing a variety of fresh meats exhibiting substantial visible variations constituted the research methodology. The assessment was conducted by examining the efficacy of both models in determining the quality of meat using established performance metrics, including accuracy, precision, recall, and F1-score. Regarding the detection of fresh meat, it is anticipated that the findings of this study will offer a comprehensive understanding of the benefits and drawbacks associated with every artificial neural network architecture. Contributing to a greater comprehension of the application of precise and efficient meat detection technology, this study also furnishes the food industry with a foundation for determining which model best meets the requirements of meat quality detection on a larger production scale.