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Pig Secrets Revealed Through Spectroscopy

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MONTREAL, Nov. 5, 2010 — Which are the best pieces of pork, what their texture is, how moist they are — the secrets pigs keep from even the most skilled butchers — are about to be revealed, thanks to a sophisticated technique that has been developed by McGill University researchers in conjunction with Agriculture Canada and the pork industry. “This is about giving industry workers better tools to do their job,” said Michael Ngadi of McGill’s Department of Bioresource Engineering. “Computer-aided analysis of meat will result in higher-quality jobs, optimal production and...Read full article

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    Published: November 2010
    Glossary
    color
    The attribute of visual experience that can be described as having quantitatively specifiable dimensions of hue, saturation, and brightness or lightness. The visual experience, not including aspects of extent (e.g., size, shape, texture, etc.) and duration (e.g., movement, flicker, etc.).
    Agriculture CanadaAmericasBiophotonicscolorexudationfood qualityImagingMcGill UniversityMichael NgadiporkResearch & TechnologyspectroscopyTest & Measurementtexture

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