On-site evaluation of Wagyu beef carcasses based on the monounsaturated, oleic, and saturated fatty acid composition using a handheld fiber-optic near-infrared spectrometer.
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DOI: 10.1016/j.meatsci.2017.11.032
Abstract: The fat quality is an important aspect, especially for Wagyu beef. A handheld fiber-optic near-infrared spectrometer for on-site evaluation of beef fat quality was developed, and the interactance spectra of the intermuscular fat from 833… read more here.
Keywords: oleic saturated; monounsaturated oleic; saturated fatty; optic near ... See more keywords