A technology to determine the optimal eating time of aged meat using light [Public Suwa University of Science and Technology]
Would you like to develop a maturation chamber together that can inform us of the perfect time to eat aged meat?
This technology is a method for non-contact and non-destructive assessment of the aging degree (ripeness) of beef, which is difficult to judge, through light measurement. Meat aging is gaining attention as a process that enhances the flavor and taste of meat, but there has been no evaluation method for the aging state, relying on the intuition and experience of experts to balance deliciousness and safety. In this technology, we discovered that "the amount of β-carotene in fat changes with the progression of aging" and developed a light sensing technology that uses visible light reflection to determine the aging degree. It is a scientifically based method for assessing aging. Currently, we are seeking partners for the joint development of aging chambers and refrigerators equipped with a "ripeness assessment function for aged meat" utilizing this technology.
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basic information
Beta-carotene is an antioxidant found in lipids, which has the function of suppressing lipid oxidation and the generation of odors. By measuring the changes in the amount of beta-carotene in the lipids of beef using spectroscopic methods, we aim to determine the optimal eating time and safely provide delicious aged meat. *Please download the catalog to view detailed technical information. For inquiries regarding technical details or requests for product development in collaboration with university technologies, please feel free to contact us through "Contact Us via Web."
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We are looking for companies that can help us develop a maturation chamber that can notify us when "aged meat is ready to eat." <Expected Maturation Assessment Flow> 1. Place vacuum-packed beef into the maturation chamber 2. Start maturation 3. Measure and analyze the β-carotene content of the beef over time using a light sensor 4. Determine the completion of maturation based on the changes in β-carotene content and notify when it is "ready to eat"
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Technology for determining the optimal eating time for aged meat [Public Suwa University of Science and Technology]
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Since our establishment, we have been supporting the commercialization of various companies. We have extensive experience and achievements in commercializing technologies developed at universities and launching new businesses utilizing subsidies. We will introduce researchers and technology seeds suitable for your company's product/technology development/research. Please feel free to contact us.
