{"id":533,"date":"2023-10-13T13:26:21","date_gmt":"2023-10-13T00:26:21","guid":{"rendered":"https:\/\/blogs.otago.ac.nz\/keithgordon\/?p=533"},"modified":"2023-10-13T13:39:31","modified_gmt":"2023-10-13T00:39:31","slug":"new-paper-in-meat-science","status":"publish","type":"post","link":"https:\/\/blogs.otago.ac.nz\/keithgordon\/new-paper-in-meat-science\/","title":{"rendered":"New paper in Meat Science"},"content":{"rendered":"<p>Congratulations to Chima, Sara and Ketih for their recent publication in <strong>Meat Science<\/strong> <em>195<\/em> (<strong>2023<\/strong>) 109005 entitled &#8220;Fusion of three spectroscopic techniques for prediction of fatty acid in processed lamb&#8221;. The paper describes how data fusion may be used to obtain fatty acid profiles in a superior fashion to a single technique.\u00a0 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.<\/p>\n<p><a href=\"https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2020\/11\/chima.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-110\" src=\"https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2020\/11\/chima-1024x768.jpg\" alt=\"\" width=\"168\" height=\"127\" srcset=\"https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2020\/11\/chima-1024x768.jpg 1024w, https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2020\/11\/chima-300x225.jpg 300w, https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2020\/11\/chima-768x576.jpg 768w, https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2020\/11\/chima-400x300.jpg 400w, https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2020\/11\/chima.jpg 1377w\" sizes=\"auto, (max-width: 168px) 100vw, 168px\" \/><\/a> <a href=\"https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2022\/08\/Sara.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-356\" src=\"https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2022\/08\/Sara.png\" alt=\"\" width=\"130\" height=\"130\" srcset=\"https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2022\/08\/Sara.png 262w, https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2022\/08\/Sara-150x150.png 150w\" sizes=\"auto, (max-width: 130px) 100vw, 130px\" \/><\/a> <a href=\"https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2022\/08\/Keith.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-359\" src=\"https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2022\/08\/Keith.png\" alt=\"\" width=\"106\" height=\"129\" \/><\/a><\/p>\n<p><a href=\"https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2023\/10\/Meat-sci-paper.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-534\" src=\"https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2023\/10\/Meat-sci-paper-1024x759.png\" alt=\"\" width=\"1024\" height=\"759\" srcset=\"https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2023\/10\/Meat-sci-paper-1024x759.png 1024w, https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2023\/10\/Meat-sci-paper-300x222.png 300w, https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2023\/10\/Meat-sci-paper-768x569.png 768w, https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2023\/10\/Meat-sci-paper-1536x1138.png 1536w, https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2023\/10\/Meat-sci-paper-2048x1518.png 2048w, https:\/\/blogs.otago.ac.nz\/keithgordon\/files\/2023\/10\/Meat-sci-paper-405x300.png 405w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Congratulations to Chima, Sara and Ketih for their recent publication in Meat Science 195 (2023) 109005 entitled &#8220;Fusion of three spectroscopic techniques for prediction of fatty acid in processed lamb&#8221;. The paper describes how data fusion may be used to obtain fatty acid profiles in a superior fashion to a single technique.\u00a0 Importantly one could [&hellip;]<\/p>\n","protected":false},"author":33170,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-533","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/posts\/533","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/users\/33170"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/comments?post=533"}],"version-history":[{"count":0,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/posts\/533\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/media?parent=533"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/categories?post=533"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.otago.ac.nz\/keithgordon\/wp-json\/wp\/v2\/tags?post=533"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}