抄録
In the stock-raising industry, it is known that beef fat quality is related to texture and scent. However, in meat markets, there is currently no method of directly evaluating fat quality on-line. Using near-infrared imaging, we have developed new equipment for evaluating the fat quality in beef rib eye. It consists of three selected, spectral wavelength LEDs and a near-infrared camera. In order to test the accuracy of this equipment, a series of prediction tests were carried out using 33 independent samples in the meat market. According to the cross-validation, the standard margin of error for the estimated accuracy of oleic acid was 2.34%. These results showed that this equipment is a rapid and non-destructive method for visualizing and evaluating the distribution of oleic acid in stock at meat markets.
