2009 Fiscal Year Final Research Report
Development of nondestructive meat quality evaluation system for creating strategic value of beef cattle
| Project/Area Number |
19380143
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Agricultural environmental engineering
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| Research Institution | Kobe University |
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Principal Investigator |
TOYODA Kiyohiko Kobe University, 大学院・農学研究科, 教授 (30144603)
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| Co-Investigator(Kenkyū-buntansha) |
YAMANOUE Minoru 神戸大学, 大学院・農学研究科, 准教授 (30182596)
IHARA Ikkou 神戸大学, 大学院・農学研究科, 助教 (50396256)
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| Project Period (FY) |
2007 – 2009
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| Keywords | 脂肪酸組成 |
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| Research Abstract |
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.
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