{"id":4847,"date":"2008-01-01T01:01:01","date_gmt":"2008-01-01T01:01:01","guid":{"rendered":"http:\/\/export.maxmaziy.php.nixsolutions.com\/?p=4847"},"modified":"2008-01-01T01:01:01","modified_gmt":"2008-01-01T01:01:01","slug":"quality-evaluation-of-fresh-pork-using-visible-and-near-infrared-spectroscopy-with-fiber-optics-in-interactance-mode","status":"publish","type":"post","link":"http:\/\/prairieswine.com\/rsc\/quality-evaluation-of-fresh-pork-using-visible-and-near-infrared-spectroscopy-with-fiber-optics-in-interactance-mode\/","title":{"rendered":"Quality Evaluation of Fresh Pork Using Visible and Near-Infrared Spectroscopy with Fiber Optics in Interactance Mode"},"content":{"rendered":"<p>The feasibility of evaluating color value, chemical components, and other physical characteristics of fresh,<br \/>\nrandom thickness pork samples by visible\/near&#8208;infrared (NIR) spectroscopy was determined. It was found that the color and chemical composition can be evaluated very accurately and it is possible to make rapid, nondestructive, and accurate pork quality evaluation using visible and near&#8208;infrared spectroscopy.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The feasibility of evaluating color value, chemical components, and other physical characteristics of fresh, random thickness pork samples by visible\/near&#8208;infrared (NIR) spectroscopy was determined. It was found that the color and chemical composition can be evaluated very accurately and it is possible to make rapid, nondestructive, and accurate pork quality evaluation using visible and near&#8208;infrared [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2102],"tags":[8882,7002,6988,13027,7003,14784,7004,16262,1324,7005,183,10748,95,7006,15070,18804,20911,4874,4858],"class_list":["post-4847","post","type-post","status-publish","format-standard","hentry","category-meat-quality","tag-al","tag-chemical-component","tag-color","tag-fresh-pork","tag-interactance-mode","tag-ness","tag-nir-spectroscopy","tag-pl","tag-pork","tag-pork-loin","tag-pork-quality","tag-prairie-fresh-pork-quality","tag-quality","tag-quality-evaluation","tag-quality-evaluation-of-fresh-pork-using-visible-and-near-infrared-spectroscopy-with-fiber-optics-in-interactance-mode","tag-ractopamine-near-infrarred","tag-t","tag-tan","tag-visible"],"_links":{"self":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/4847","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/comments?post=4847"}],"version-history":[{"count":0,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/4847\/revisions"}],"wp:attachment":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/media?parent=4847"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/categories?post=4847"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/tags?post=4847"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}