Hi Khoa, Great to see a common interest.
I suggest that we make a few independent samples first to get a feel for the data.
After that we could share learnings and agree an attribute model and scanning protocol.
I already see a big discrimination between spectra from lean meat and pure fat, that makes me think that fat % should work, depending on sample. See attached file.
I will make another visit to the butcher soon to get some different “known” meats.
I don’t expect this to be an easy project, as meat is coarsely granular and changes a lot with age and storage conditions.