JoshuaInNippon writes: Might we one day be able to use our cell phone cameras to pick out the best piece of meat on display at the market? Some Japanese seem to hope so. A team of scientists are using infrared camera technology to try and determine the tastiest slices of high-grade Japanese beef. The researchers believe that the levels of Oleic acid found within the beef strongly affect the beef's tenderness, smell, and overall taste. The camera's infrared rays can be tuned to pick out the Oleic acid levels through a whole slab, a process that would be impossible to do with the human eye. While the accuracy is still relatively low, a test tasting this month resulted in only 60% of participants preferring beef that was believed to have had a higher level of Oleic acid, the researchers hope to fine tune the process for market testing by next year.
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