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June 12, 2015 at 10:49 am #1171
I like your model ideas, we may need to include a couple of fields for how much marbling the sample has (or limit scans to lean areas only), freshness (colour?)
I have tested ONE sample each from Beef, Pork and Lamb. There is considerable overlap, so lots more samples are required – and I am on a weight loss diet! This will not be easy.
Fat % in minced meat looks relatively easy, but I need to see how much sample prep is needed.