Good meat is about more than proper marbleisation. Apparently quality of fat has a lot to do with its flavour, which is why researchers are re-purposing cameras to tell the best cuts from the just OK.
Two teams of Japanese researchers have been using infrared cameras to detect Oleic acid (which signals the presence of tasty, tender omega-9 fatty acids) in Hida-gyu beef. In a recent trial, 14 out of 24 experienced beef experts confirmed that beef determined to be of higher quality through infrared photography testing really was. Now, the team hopes to refine their process so that it's more accurate, while I hope whatever they discover can squeeze into a modded iPhone and correlating app. [Examiner via Switched via Picturephoning] [Image by Conny Lundgren]