Development of nondestructive meat quality evaluation system for creating strategic value of beef cattle

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Fatty acid compositions of black Wagyu beef which indicate the superiority in taste, was investigated in this study and, a non-destructive measurement method to determine the compositions of fatty acids was developed by using ATR-FTIR spectroscopy. The major fatty acid components of the fat were found to be oleic acid (18:1) and palmitic acid (16:0) of which contents ranged from 45 to 48% and 24 to 28%, respectively. Oleic acid providing good flavor became larger in the order of intra-muscular, inter-muscular and subcutaneous fats. The ATR-FTIR method could accurately predict the content of mono-unsaturated fatty acid of the extracted fat, which demonstrated the effectiveness of ATR-FTIR spectroscopy for the quality evaluation of beef.