Fuzzy approach for classification of pork into quality grades: coping with unclassifiable samples

•Fuzzy solution is better than traditional method to classify pork into quality grades.•The fuzzy logic are able to handle infeasible samples in classification.•The fuzzy logic enables the industry to meet specific market requirements.•It was possible to detect the contribution of pH in infeasible s...

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Published inComputers and electronics in agriculture Vol. 150; pp. 455 - 464
Main Authors Peres, Louise Manha, Barbon Jr, Sylvio, Fuzyi, Estefânia Mayumi, Barbon, Ana Paula A.C., Barbin, Douglas Fernandes, Maeda Saito, Priscila Tiemi, Andreo, Nayara, Bridi, Ana Maria
Format Journal Article
LanguageEnglish
Published Amsterdam Elsevier B.V 01.07.2018
Elsevier BV
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Abstract •Fuzzy solution is better than traditional method to classify pork into quality grades.•The fuzzy logic are able to handle infeasible samples in classification.•The fuzzy logic enables the industry to meet specific market requirements.•It was possible to detect the contribution of pH in infeasible samples composition. Meat classification methods are commonly based on quality parameters standardized by numeric ranges. However, some animal samples from different production chains do not match the current grades proposed. These unclassifiable samples are not capable to fit into a standard created by crisp range of values due to being infeasible toward its definition. An alternative to handle this kind of sample classification is the fuzzy logic, which could deal with uncertainty and ambiguity degree like human reasoning. In this work, we compare the traditional classification method and fuzzy approaches with the objective to handle the infeasible samples. This was compared to traditional pork standards using eleven real-life datasets with a total of 1798 samples described by pH, water holding capacity and/or L∗ value. The results demonstrated that traditional classification could not predict the unclassifiable samples. On the other hand, the fuzzy approaches improve significantly the number of classified samples. Performance of the fuzzy approaches were compared with several machine learning algorithms, but no significant statistical difference was observed. Finally, a real-life study case was explored, highlighting some advantages and further achievements of the fuzzy modeling.
AbstractList Meat classification methods are commonly based on quality parameters standardized by numeric ranges. However, some animal samples from different production chains do not match the current grades proposed. These unclassifiable samples are not capable to fit into a standard created by crisp range of values due to being infeasible toward its definition. An alternative to handle this kind of sample classification is the fuzzy logic, which could deal with uncertainty and ambiguity degree like human reasoning. In this work, we compare the traditional classification method and fuzzy approaches with the objective to handle the infeasible samples. This was compared to traditional pork standards using eleven real-life datasets with a total of 1798 samples described by pH, water holding capacity and/or L∗ value. The results demonstrated that traditional classification could not predict the unclassifiable samples. On the other hand, the fuzzy approaches improve significantly the number of classified samples. Performance of the fuzzy approaches were compared with several machine learning algorithms, but no significant statistical difference was observed. Finally, a real-life study case was explored, highlighting some advantages and further achievements of the fuzzy modeling.
•Fuzzy solution is better than traditional method to classify pork into quality grades.•The fuzzy logic are able to handle infeasible samples in classification.•The fuzzy logic enables the industry to meet specific market requirements.•It was possible to detect the contribution of pH in infeasible samples composition. Meat classification methods are commonly based on quality parameters standardized by numeric ranges. However, some animal samples from different production chains do not match the current grades proposed. These unclassifiable samples are not capable to fit into a standard created by crisp range of values due to being infeasible toward its definition. An alternative to handle this kind of sample classification is the fuzzy logic, which could deal with uncertainty and ambiguity degree like human reasoning. In this work, we compare the traditional classification method and fuzzy approaches with the objective to handle the infeasible samples. This was compared to traditional pork standards using eleven real-life datasets with a total of 1798 samples described by pH, water holding capacity and/or L∗ value. The results demonstrated that traditional classification could not predict the unclassifiable samples. On the other hand, the fuzzy approaches improve significantly the number of classified samples. Performance of the fuzzy approaches were compared with several machine learning algorithms, but no significant statistical difference was observed. Finally, a real-life study case was explored, highlighting some advantages and further achievements of the fuzzy modeling.
Author Fuzyi, Estefânia Mayumi
Andreo, Nayara
Barbon Jr, Sylvio
Peres, Louise Manha
Barbon, Ana Paula A.C.
Barbin, Douglas Fernandes
Bridi, Ana Maria
Maeda Saito, Priscila Tiemi
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Keywords Pattern recognition
Classical logic
Fuzzy Logic
Computational intelligence
Classification
Meat
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Snippet •Fuzzy solution is better than traditional method to classify pork into quality grades.•The fuzzy logic are able to handle infeasible samples in...
Meat classification methods are commonly based on quality parameters standardized by numeric ranges. However, some animal samples from different production...
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elsevier
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StartPage 455
SubjectTerms Classical logic
Classification
Computational intelligence
Computational mathematics
Fuzzy Logic
Machine learning
Mathematical models
Meat
Pattern recognition
Pork
Quality
Sampling methods
Statistical analysis
Statistical methods
Title Fuzzy approach for classification of pork into quality grades: coping with unclassifiable samples
URI https://dx.doi.org/10.1016/j.compag.2018.05.009
https://www.proquest.com/docview/2089867077
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