{"id":4709,"date":"2010-02-02T03:00:26","date_gmt":"2010-02-02T08:00:26","guid":{"rendered":"http:\/\/blogs.scienceforums.net\/swansont\/?p=4709"},"modified":"2010-02-02T03:00:26","modified_gmt":"2010-02-02T08:00:26","slug":"infrared-is-soooo-tasty","status":"publish","type":"post","link":"http:\/\/blogs.scienceforums.net\/swansont\/archives\/4709","title":{"rendered":"Infrared is Soooo Tasty"},"content":{"rendered":"<p><a href=\"http:\/\/www.examiner.com\/x-16352-Japan-Headlines-Examiner~y2010m1d31-Researchers-use-infrared-cameras-to-determine-taste-quality-of-Japanese-beef\">Researchers use infrared cameras to determine taste quality of Japanese beef<\/a><\/p>\n<blockquote><p>At a taste testing held by the two Gifu institutes on Jan. 29th, twenty-four nutritionists, livestock industry experts, and consumers were asked to rank two samples of super high-quality Hida-gyu, boiled quickly in a Japanese hotpot, on ten points, according to the Yomiuri. Of the twenty-four participates, fourteen gave a better ranking to the samples that were determined to have higher levels of Oleic acid by the researchers\u2019 infrared camera technique. One of the institutes\u2019 lead researchers, Tomoyuki Tanaka, told reporters, \u201cI want to improve the accuracy.\u201d <\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Researchers use infrared cameras to determine taste quality of Japanese beef At a taste testing held by the two Gifu institutes on Jan. 29th, twenty-four nutritionists, livestock industry experts, and consumers were asked to rank two samples of super high-quality &hellip; <a href=\"http:\/\/blogs.scienceforums.net\/swansont\/archives\/4709\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,39],"tags":[],"class_list":["post-4709","post","type-post","status-publish","format-standard","hentry","category-food","category-physics"],"_links":{"self":[{"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/posts\/4709","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/comments?post=4709"}],"version-history":[{"count":0,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/posts\/4709\/revisions"}],"wp:attachment":[{"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/media?parent=4709"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/categories?post=4709"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/tags?post=4709"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}