Researchers use infrared cameras to determine taste quality of Japanese beef

At a taste testing held by the two Gifu institutes on Jan. 29th, twenty-four nutritionists, livestock industry experts, and consumers were asked to rank two samples of super high-quality Hida-gyu, boiled quickly in a Japanese hotpot, on ten points, according to the Yomiuri. Of the twenty-four participates, fourteen gave a better ranking to the samples that were determined to have higher levels of Oleic acid by the researchers’ infrared camera technique. One of the institutes’ lead researchers, Tomoyuki Tanaka, told reporters, “I want to improve the accuracy.”