New AI System Detects Meat Spoilage Before It Reaches Consumers (Image courtesy of Getty Image Bank)
SEOUL, July 17 (Korea Bizwire) — In a move aimed at bolstering food safety and consumer trust, the Korea Food Research Institute has developed a cutting-edge infrared hyperspectral imaging technology powered by artificial intelligence to detect quality changes in beef during distribution.
The new system allows for real-time, non-destructive analysis of subtle quality deterioration in fat and protein regions—changes that are often imperceptible to the human eye. By using AI-driven algorithms, the technology quantitatively identifies micro-level signals of spoilage and visualizes them through high-resolution imaging.
Amid growing consumer concern over food freshness and transparency in meat distribution, this advancement offers a scientific solution for precision quality control across the supply chain. Researchers believe the system will help prevent the distribution of spoiled or substandard meat, enhance consumer confidence, and foster a more equitable livestock distribution market.
While initially developed for beef, the technology is broadly applicable to other livestock products. It also holds promise for a wide range of industrial applications, including automation of smart factory quality control systems, rigorous screening of imported meats at quarantine checkpoints, and establishing scientific criteria for determining product shelf life.
“This technology enables scientific detection of subtle quality changes in livestock products,” said Dr. Cho Jung-seok, the lead researcher. “It has the potential to elevate quality management standards across the manufacturing and distribution process, ultimately delivering more reliable food to consumers.”
Industry experts see the innovation as a key driver in South Korea’s push toward digital transformation in the food sector and a potential asset in enhancing the nation’s global competitiveness in agri-food technology.
Ashley Song (ashley@koreabizwire.com)
