首页|Visualization of fine marbling in Japanese Black beef using X-ray computed tomography

Visualization of fine marbling in Japanese Black beef using X-ray computed tomography

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  • NETL
  • NSTL
  • Japanese Soc Food Sci & Technology
Japanese Black beef is highly regarded for its pronounced marbling, attributed to intramuscular fat deposits that enhance tenderness and impart a distinctive sweet flavor. Conventional methods like chemical and color analysis provide limited insights into the spatial distribution and detailed structure of adipocytes. This study used microcomputed tomography (micro-CT) to visualize the microstructure of marbling in Japanese Black beef, with findings validated through histological and polarized imaging analyses.Fresh beef samples were chemically fixed and analyzed by micro-CT. The analysis revealed fine intricate marbling patterns and disruptions in the extracellular matrix. Histological validation showed a correlation with the micro-CT data, and polarized imaging analysis confirmed collagen fiber fragmentation and twisting within the intramuscular fat. The results demonstrate the potential utility of micro-CT as a nondestructive tool for analyzing the microstructure of marbling in Japanese Black beef, offering valuable advancements in meat science and quality assessment.

Japanese Black cattlebeefCTX-raymicro-CTmeat

SHUJI UEDA、YUKIKO NAMATAME、CHIAKI KITAMURA、YUKA TATEOKA、SOICHIRO YAMADA、ITSUKO FUKUDA、YASUHITO SHIRAI

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Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada, Kobe 657-8501, Japan

Rigaku Corporation, X-ray Research Laboratory, 3-9-12 Matsubara, Akishima, Tokyo 196-8666, Japan

Department of Biomedical Engineering, University of California Davis, One Shields Avenue, Davis, California 95616 USA

2025

10.3136/fstr.FSTR-D-25-00003

Food science and technology research

Food science and technology research

ISSN：
年,卷(期)：2025.31(3)
  • 36