[Khoa]

I did some research and found that using NIR technique for geographic origin assessment is actually possible for cheese, rice wine and olive oil. However, a lab-rated NIR equipment was used in their work. The big question is can we use SCiO for the same purpose? On the bright side, we may have the support of the community for collecting data and advanced chemometrics tools for analyzing the spectra.

[Khoa]

Awesome!!! CP emailed me  and said that my SCiO was on the way. Will let you know when I have some initial scans.

Yes, we should get reliable and independent data first on meat. If possible, I suggest we label them as much details as we can:

1. species and geographic origin (http://en.wikipedia.org/wiki/List_of_cattle_breeds)
2. cuts (http://en.wikipedia.org/wiki/Category:Cuts_of_beef)
3. freshness (fresh meat or frozen)

After that, the analyzing steps can follow in various directions such as quantification of fat, classification of meat species, meat brands and possibly geographic origin (Kobe beef vs Australian beef).

 

Cheers.

[Khoa]

Luis,

Attached is an interesting paper. Of course the NIR equipment used in their work is lab-rated. Maybe Hagai may have some  comments on this.

 

Cheers.

Attachments:

You must be logged in to view attached files.

[Khoa]

This is exactly what I need to improve the performance of SCiO. Keep me in the loop too.

[Khoa]

I’m also interested in meat identification. I agree that we should start with pure samples first. My team can collect some samples in USA and Asia. Keep me in the loop.

[Author]

Posts