Congratulations to Chima, Sara and Ketih for their recent publication in Meat Science 195 (2023) 109005 entitled “Fusion of three spectroscopic techniques for prediction of fatty acid in processed lamb”. The paper describes how data fusion may be used to obtain fatty acid profiles in a superior fashion to a single technique. Importantly one could examine meat in a variety of presentations including ground (coarse and fine as well as whole tissue). The work was a collaboration with AgResearch, notably Wendy Bain, Cameron Craigie, Talia Hicks and Mark Loeffen.
