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Thursday, February 04, 2010

Infrared Cameras Can Spot the Tastiest Beef

Good meat is about more than proper marbling. Apparently quality of fat has a lot to do with its flavor, which is why researchers are re-purposing cameras to tell the best cuts from the just OK.

Two teams of Japanese researchers have been using infrared cameras to detect Oleic acid (which signals the presence of tasty, tender omega-9 fatty acids) in Hida-gyu beef. In a recent trial, 14 out of 24 experienced beef experts confirmed that beef determined to be of higher quality through infrared photography testing really was.

Note: Original from Gizmodo

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