The production of cooked ham involves a number of challenges. In production, cuts of meat are put through in a multi-stage curing and cooking process involving brine. This can lead to fluctuations in quality due to structural defects in the meat. The result: the brine is not optimally absorbed. An AI model trained on historical data intends to solve the problem.
Industry 4.0 Science | Volume 40 | 2024 | Edition 6 | Pages 40-46