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

本研究对和牛黑牛肉的脂肪酸组成进行了研究，建立了ATR-FTIR光谱无损测定黑和牛肉脂肪酸组成的方法。脂肪的主要脂肪酸成分为油酸(18：1)和棕榈酸(16：0)，含量分别为45%~48%和24%~28%。提供良好风味的油酸在肌肉内、肌肉间和皮下脂肪的顺序上变得更大。ATR-FTIR方法能够准确预测提取脂肪中单不饱和脂肪酸的含量，证明了ATR-FTIR光谱技术在牛肉品质评价中的有效性。

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.