JP2007139682A - Method and apparatus for measuring melting point of fat - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method and an apparatus for measuring a melting point of fat, which can simply carry out a measurement in a perfectly noncontact fashion, can make its structure compact and are excellent in measurement accuracy. <P>SOLUTION: The method for measuring the melting point of the fat comprises: a step of irradiating the fat with near-infrared rays or mid-infrared rays to heat it; a step of measuring a quantity of energy of far-infrared rays emitted from the fat to measure a surface temperature of the fat; and a step of determining the melting point of the fat based on scattering strength of near-infrared rays emitted from the fat. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

 The present invention relates to a method for measuring a fat melting point and an apparatus for measuring a fat melting point, and more particularly to a method for measuring a fat melting point contained in meat.

Consumption of meat continues to increase year by year with the Westernization of Japanese dietary habits. Recently, meat-related issues such as bovine spongiform encephalopathy (BSE) and avian influenza have been taken up, and consumer interest in meat quality has increased. Many branded meats with names and varieties are also appearing on the market. However, there are few methods for objectively evaluating the quality of these meats, which is one of the causes of poor quality uniformity in the meat market.
In order to objectively evaluate meat quality, research by optical measurement has been studied and reported by Swatland et al. Since the 1990s (Non-patent Document 1). Their method is to evaluate the characteristics of meat by spectroscopic measurement of reflected light using visible to near-infrared light. By measuring light absorption due to meat components and light scattering due to structure, it is possible to evaluate not only the color tone of meat but also the amount of pigment, the composition of the components, the tissue state, and the like. However, since various factors are superimposed and related to these characteristics, a difference in the reflected light intensity spectrum can be obtained, but there has been no report clearly showing the possibility of practical use as an evaluation.

In recent years, it has been found that fat contained in meat is deeply related to one of the evaluations of meat. For example, also in the meat quality grade, which is one of the methods for evaluating beef carcass, the fat cross and the gloss of fat evaluate the fat distribution and appearance in the carcass section. In addition, the quality of fat is also emphasized. It is thought that the deliciousness of fat is determined by many factors in complex relations, and it has been found that the melting point of fat is an important factor (Non-patent Document 2). In particular, regarding the relationship between the taste and fat of Wagyu beef, it has been found that monounsaturated fatty acids with a low melting point greatly affect the taste of beef, that is, meat with a low melting point of fat tends to taste better. (Non-Patent Document 3). Therefore, Irie et al. Proposed a method based on the spectral analysis of fat composition, and measured the monounsaturated fatty acid ratio, but the measurement site was the intermuscular fat of the carcass section, which is a non-edible part, and the correlation accuracy of the device Was not enough.
Thus, not only a method for indirectly evaluating the quality (melting point) of fat but also an attempt to measure the melting point of fat itself. However, the only method for directly measuring the melting point of fat was the rising melting point method defined in the Japanese Pharmacopoeia. The rising melting method is not only a destructive method for extracting fat from beef and measuring the melting point directly, but also because it takes time to measure, the melting point at the time of carcass trading or 'in-situ' at retail stores It was difficult to measure.
Therefore, if we can measure the melting point of fat 'on the spot' using a simple device, we can provide information on the melting point of fat at retail stores and can purchase beef according to individual taste I thought it would be possible to add information. Moreover, by proposing a cooking method based on melting point information, the deliciousness of beef can be further extracted, leading to an improvement in beef consumption. Furthermore, breeding farmers continue to make efforts to fatten meat with a low melting point by changing the quality of the feed and the mixing conditions. It can contribute to the improvement of meat breeding technology with low melting point.

On the other hand, the inventors of the present application, as shown in Patent Document 1, temperature control means for controlling the temperature of the meat surface, and optical measurement for performing optical measurement while controlling the temperature of the meat surface by the temperature control means. Means for measuring the melting point of fat by non-destructively measuring the melting point of the fat of the meat by the optical measuring means.
However, in this method, a heat conductor is directly brought into contact with the meat surface and heated, which is insufficient as a measurement method for meat.

Meat Science, 50 (1), 1-12, 1998. Masato Kobayashi, Masahiro Abe, Toru Ishiyama, Yuji Okuyama, Yusuke Okuyama, Shigenao Yasuhiko "Fat quality of Yamagata beef", Yamagata Prefectural Livestock Research Report, No. 1, 2003. Inui Watanabe, Yasushi Sato, Flavor of Meat, Journal of the Japanese Society of Animal Science, 45: 113-128, 1974. Japanese Patent Laying-Open No. 2005-083929

  The present invention has been made to solve the above-mentioned problems, and is a completely non-contact, simple measurement, miniaturization, and measurement method and measurement of fat melting point with excellent measurement accuracy. Providing the device.

As a result of intensive studies by the inventors under the above problems, it has been found that the above problems can be solved by the following means.
(1) A step of heating fat by irradiating near infrared rays or mid infrared rays, a step of measuring the surface temperature of the fat by measuring the amount of energy of far infrared rays emitted from the fat, and releasing from the fat And a step of determining the melting point of the fat from the scattered intensity of the near infrared rays.
(2) The method for measuring a melting point of fat according to (1), wherein the heating is performed at a rate of 5 ° C./min or more.
(3) The method for measuring a melting point of fat according to (1) or (2), wherein the heating step is performed using a thermal light source device that is configured to reflect light having a wavelength longer than or equal to visible light.
(4) The method for measuring a melting point of fat according to any one of (1) to (3), wherein the heating step is performed by using a halogen lamp that is processed to reflect light having a wavelength of 700 nm or more.
(5) The method for measuring a fat melting point according to any one of (1) to (4), comprising a step of cutting visible light.
(6) The method for measuring a fat melting point according to any one of (1) to (5), wherein the near-infrared scattering intensity is measured two-dimensionally.
(7) The method for measuring a melting point of fat according to any one of (1) to (6), wherein the fat is fat contained in meat.
(8) The method for measuring a fat melting point according to any one of (1) to (7), wherein the fat is a fat contained in beef.
(9) means for irradiating near-infrared or mid-infrared rays to heat fat, means for measuring a change in surface temperature of the fat by measuring the amount of far-infrared energy released from the fat, and the fat And a means for determining the melting point of the fat from the scattered intensity of near infrared rays emitted from the fat.

 By adopting the present invention, it became possible to measure the fat melting point completely in a non-contact manner. Therefore, even when measuring the melting point of fat contained in meat, it can be measured cleanly and safely. In addition, the measurement method of the present invention is simple and can be measured without a large machine. That is, the device itself can be miniaturized and measurement at a retail store or the like is also possible.

  Hereinafter, the contents of the present invention will be described in detail. In the present specification, “to” is used to mean that the numerical values described before and after it are included as a lower limit value and an upper limit value.

The present invention heats fat by irradiating near-infrared rays or mid-infrared rays, measures the amount of energy of far-infrared rays emitted from the fat, measures the change in the surface temperature of the fat, The melting point of fat is determined from the intensity of scattered near-infrared radiation. Here, the melting point refers to a point where the solid starts to melt. That is, the fat is melted locally by locally heating the fat, and the melting point of the fat is determined from the melting point of the fat and the surface temperature of the fat determined from the melting point of the fat. is there. In the present invention, all of these operations can be performed without contact.
Hereinafter, these will be described in more detail.

(1) Heating of fat In the present invention, fat is heated by irradiating near infrared rays or mid infrared rays. The near-infrared or mid-infrared wavelength is, for example, 0.7 to 6 μm, and preferably 0.7 to 3 μm.
Moreover, the temperature gradient for heating can be freely adjusted by adjusting the irradiation amount of near infrared rays or middle infrared rays. The heating temperature of the fat as the test object is preferably 5 ° C./min or more, more preferably 20 ° C./min or more, further preferably 50 ° C./min or more, and 100 ° C./min. The above is most preferable. By setting it as such conditions, the advantage that fat melting | fusing point can be measured more quickly is acquired. In general, it is preferable that the test object starts measurement at an initial temperature of 4 to 6 ° C.

 In the present invention, non-contact heating is possible by irradiating near infrared rays or mid infrared rays. By making it non-contact, it becomes safe and clean even when measuring fat for meat. The distance from the near-infrared or mid-infrared irradiation source to the fat as the test object is preferably 100 mm or less. By reducing the distance in this way, the focus is further reduced, the amount of the test object to be employed can be reduced, and the work at the distribution site is facilitated.

Moreover, in this invention, local heating becomes possible by irradiating near infrared rays or middle infrared rays. By locally heating, the amount of fat used in the measurement can be reduced. In particular, its value is high in measuring the amount of fat contained in expensive beef and the like.
The region heated by the near infrared ray or the mid infrared ray preferably has a diameter of 20 mm or less. By adopting such a range, when performing two-dimensional detection, which will be described later, particularly when adopting intramuscular fat in which edible fat and lean are finely mixed, it is possible to heat only the part necessary for measurement. preferable.

Here, the method for irradiating near-infrared or mid-infrared is not particularly defined, but it is preferably performed using a heat source device that is capable of reflecting light having a wavelength of visible light or longer, and light having a wavelength of 700 nm or longer. It is more preferable to use a halogen lamp treated so as to reflect the light. Such a halogen lamp is obtained by, for example, coating a reflector of a commercially available halogen lamp (USHIO, JCR12V-100WBAU; Iwasaki Electric, JCR12V-100W10H / G1 / AL) with a special strong reflection coating such as gold or aluminum. can get. That is, since a commercially available reflector inside a halogen lamp is a cold mirror, light having a wavelength longer than infrared rays used as a heat source in the present invention is not reflected. Therefore, a halogen lamp subjected to such treatment is used.
By using a halogen lamp, electric energy can be converted into heat energy, and heat can be applied to the object to be heated by conduction, convection, and radiation. This conversion efficiency is high, and 85% or more of the input power is converted into infrared rays and projected. This is twice or more compared to a heater such as a heating wire.
In addition, the halogen lamp has an advantage that the rising speed is higher than that of a ceramic heater or the like, and the work can be started immediately. Furthermore, the amount of heat applied to the fat as the test object can be adjusted by changing the current applied to the halogen lamp.
By using such a halogen lamp treated so as to reflect light having a wavelength of 700 nm or more, heating at 50 ° C./min or more, further heating at 100 ° C./min or more is possible.
Furthermore, the halogen lamp is small, light and space-saving, has a long life and is economical.
In addition to the halogen lamp, it is possible to heat using a spot heater, a ceramic heater, a sheathed heater, a quartz tube heater or the like. As these near-infrared or mid-infrared irradiation heaters, those manufactured by USHIO, Nippon Heater Co., Ltd., Infridge Kogyo Co., Ltd., etc. can be used.

(2) Detection of fat surface temperature In the present invention, the change in the surface temperature of fat is measured by measuring the amount of far-infrared energy emitted from the fat.
The far-infrared wavelength is, for example, 6 to 1000 μm, preferably 8 to 500 μm, and more preferably 8 to 16 μm.
By measuring the amount of far-infrared energy, temperature measurement with nondestructive, non-contact and high-speed response becomes possible. Further, in the contact-type temperature measurement using a thermocouple that has been conventionally studied, there is a troublesome setting of the thermocouple to the fat as the test object every time the measurement is performed, and the present invention is extremely advantageous from this viewpoint. .
Here, in general, all objects emit infrared rays, and the emitted infrared rays increase as the temperature increases. However, by simply measuring the infrared radiation energy emitted from the surface of the fat that is the test object, the near infrared for heating the fat, the near infrared for measuring the mid-infrared and the diffusion intensity described later, Can not be distinguished. In the present invention, this point is avoided by measuring far infrared rays.

In the present invention, the distance from the far-infrared energy measurement unit to the fat as the test object is preferably 100 mm or less, for example. By setting it as such a range, although it depends on a detection optical system, it becomes easy to measure the temperature of a local measurement site | part, As a result, the quantity of the test substance employ | adopted can be reduced.
The measurement range is also preferably 5 mm or less in diameter. By setting it as such a range, the relationship between the measurement point when determining the melting point of fat and temperature becomes clearer, and a melting point can be measured more correctly.
Furthermore, it is preferable that temperature measurement from 0 ° C. to 50 ° C. is possible without contact.
In addition, the temperature reproducibility is preferably within 0.5 ° C. By setting the temperature within 0.5 ° C., there is an advantage that the surface temperature of fat can be measured with higher accuracy.
A radiation thermometer can be mentioned as a method for measuring the amount of energy of far infrared rays while satisfying such conditions. For example, radiation thermometers manufactured by Chino Co., Ltd., Japan Sensor Co., Ltd., Shiro Sangyo Co., Ltd. and the like can be mentioned.

(3) Confirmation of melting point of fat The melting point of fat is determined by measuring the intensity of scattered light of near infrared rays emitted from fat. Preferably, a change in scattered light intensity accompanying heating is detected and imaged, and the melting point is determined from the image data. Here, the melting point may be determined by confirming the actual melting point of the fat, or may be estimated from the scattered light intensity data.
In the present invention, the degree of fat dissolution can be measured in a non-contact manner by measuring the intensity of scattered light of near infrared rays. In general, near-infrared light has a smaller scattering coefficient than that of visible light, and has an advantage that it is suitable for detecting fat transparency. Furthermore, in the present invention, in order to minimize the influence of disturbance light such as visible light, it is preferable to detect by cutting visible light. The visible light may be cut at the stage of measuring the near-infrared scattering intensity, or may be cut and irradiated at the stage of irradiating the near-infrared ray or the mid-infrared ray.
In the present invention, when measuring fat in meat including red meat and fat, a detection method using an area sensor is preferable. By adopting such means, it is possible to distinguish and measure red meat and fat in meat containing red meat and fat.
Furthermore, in the present invention, the measurement visual field is preferably 20 mm × 20 mm or less.
The detection is preferably performed two-dimensionally. Here, “two-dimensional” means measurement in which the surface of the object to be measured is simultaneously recorded at a higher resolution (for example, 100 pixels × 100 pixels or more) using an area sensor such as a CCD camera. By adopting such means, when measuring fat in meat containing both lean and fat, such as muscle fat, the melting point can be measured with higher accuracy by separating lean and fat. There are advantages.
Here, it is preferable to set the far-infrared energy measurement position in (2) above to match the near-infrared scattering intensity measurement position. As a result, the fat melting point can be measured more accurately. In particular, it is extremely preferable when measuring intramuscular fat (so-called marbled meat) in which lean and fat are mixed finely and become edible.

 A CCD camera (CHARGE COUPLED DEVICE) is an example of a measuring device that satisfies the above detection conditions. The CCD camera may be a color CCD camera or a monochrome CCD camera. Furthermore, it is preferable to provide a polarizing plate between the fat and the infrared irradiation source and between the fat and the CCD camera. By adopting such means, it becomes possible to make a determination with higher contrast by positively utilizing the polarization dependence of fat. Furthermore, fat and red meat in meat can be more clearly separated by using a gray scale image.

The scattered light intensity measured by a CCD camera or the like determines the melting point by observing how the fat melts. As described above, the melting point may be determined by confirming the point at which fat is actually melted, or may be estimated from the scattered light intensity data to determine the melting point. Further, the melting point may be determined in more detail using the ratio between the initial image observed at low temperature and the elapsed image observed with heating, the difference between the elapsed images, the intensity change rate, or the like.
In particular, it is preferable to employ a method of measuring the fat melting point in detail after determining fat from a gray scale image.
In imaging, it is also preferable to use a system in which the fat portion is represented in green. Usually, since meat is red, contrast with fat becomes clearer and preferable.

  The measurement result of the fat melting point can be shown, for example, as a five-step evaluation. The quality of the meat can be evaluated based on the result of the fat melting point. Moreover, when a preferable fat melting | fusing point changes with cooking methods, you may set evaluation according to a cooking method.

  The fat to be used in the present invention is not particularly defined as long as it is a solid fat, but can preferably correspond to fat contained in meat, for example, meat such as beef, pork, chicken, lamb and the like. In particular, since it can be measured without contact, it is preferably used for measuring the fat melting point of edible meat. In particular, the present invention is suitable for measuring the fat melting point of beef (more preferably edible beef). Furthermore, since the method for measuring the melting point of fat according to the present invention enables local measurement, it is also preferable for the measurement of the fat melting point of meat in which fat and lean such as intramuscular fat in the edible part are mixed. Can be used.

In the method for measuring a melting point of fat according to the present invention, for example, all the steps can be performed within 3 minutes. By performing in such a short time, the measurement of the fat melting point becomes more familiar and simple.
In addition, it is advisable to take measures for heat dissipation during measurement. For example, a means such as turning a fan around the sample being measured can be taken. By adopting such means, it is preferable that heat does not accumulate in the fat setting region.

  By using the fat melting point measuring method of the present invention, a fat melting point measuring apparatus can be obtained. Specifically, by measuring the amount of energy of far infrared rays emitted from the fat and means for heating fat by irradiating near infrared rays or mid infrared rays (hereinafter sometimes referred to as “temperature control unit”) Means for measuring a change in the surface temperature of the fat (hereinafter sometimes referred to as “temperature detection unit”), and measurement of near-infrared scattering intensity emitted from the fat (test object) to melt the fat It is an apparatus for measuring the melting point of fat, including means for measuring points (hereinafter also referred to as “scattering measurement unit”).

FIG. 1 is a schematic diagram showing an example of an embodiment of a fat melting point measuring apparatus when meat (meat containing fat, the same applies hereinafter) is used as a test object. In FIG. 1, 1 has a temperature control unit, 2 has a temperature detection unit, and 3 has a scattering measurement unit. Here, near-infrared or mid-infrared rays are heated on the meat from the upper left (for example, an angle of 30 to 60 °) of the test object, and the near-infrared is irradiated on the meat (for example, an angle of 70 to 110 °). And measuring the amount of energy of the far infrared rays emitted from the meat from a direction substantially perpendicular to the irradiation direction of the near infrared rays or the middle infrared rays from the temperature controller (for example, an angle of 120 to 150 °). Is used to measure the surface temperature of meat. However, such an arrangement is not necessarily an essential requirement. For example, the temperature control unit can be provided above the meat, and the scattering measurement unit can be arranged on the side. In this case, by using a mirror (such as a dichroic mirror), adjustment may be made so that near infrared rays can be measured by the scattering measurement unit.
In FIG. 1, an optical filter 4 that blocks visible light is provided in conjunction with the temperature control unit. In this embodiment, it is provided in conjunction with the temperature control unit, but it may be provided in conjunction with the scattering measurement unit to block visible light.

Furthermore, the data measured by the scattering measurement unit and the temperature detection unit are processed and imaged along a flow as shown in FIG. 2, for example. That is, the data relating to the far-infrared irradiation amount measured by the temperature detector 2 is captured by the computer 6 via the temperature data capturing device 5. The data measured by the scatter measurement unit 3 is captured by the computer 6 via the image capturing device 7. Usually, these data are processed by the same computer, and the melting point of fat is determined in conjunction with the surface temperature and melting point data. Here, the image capturing device 7 preferably has a monitor 8 for observing the image.
Furthermore, the temperature control unit 9 may have an infrared irradiation amount control device 9. It is preferable to control the heating temperature by controlling the amount of infrared irradiation. Further, it is preferable that the infrared irradiation amount is processed by the same computer as the data on the surface temperature and the melting point. By such means, fat melting point can be measured consistently in a non-contact, accurate and rapid manner. Of course, it goes without saying that data processing may be performed by other processing methods.

 The fat melting point measuring apparatus of the present invention is preferably a desktop type. By adopting the desktop type, it is possible to easily measure the melting point of fat at a meat retailer or a restaurant. Moreover, by being able to be downsized in this way, it becomes possible to measure the fat melting point of meat in a food cold storage.

  The present invention will be described more specifically with reference to the following examples. The materials, amounts used, ratios, processing details, processing procedures, and the like shown in the following examples can be changed as appropriate without departing from the spirit of the present invention. Therefore, the scope of the present invention is not limited to the specific examples shown below.

Example 1
The measurement was performed using the fat melting point measurement apparatus shown in FIGS. FIG. 2 shows an overall schematic view of the apparatus, and FIG. 1 shows the temperature control unit 1, the temperature detection unit 2, and the scattering measurement unit 3.
The temperature control unit 1 uses a halogen lamp (USHIO, JCR12V-100WBAU), which uses a gold mirror as a parabolic reflector, to irradiate near-infrared to mid-infrared rays, and meat (Japanese black Yamagata beef, Okitama) Heating of Livestock Corporation, initial temperature 4 ° C.). In addition, infrared rays were irradiated to the meat with the visible light cut by the optical filter 4.
At this time, a K-type thermocouple and a temperature logger were used as a temperature monitor, and the temperature was recorded every 5 seconds. As shown in FIG. 3, it was confirmed that the sample was locally heated in proportion to the current applied to the halogen lamp. For example, when the current value was 3.7 A, heating was possible with a temperature gradient of 8 ° C./min. The heating temperature was controlled by a computer.
In this measurement, the distance from the halogen lamp to the meat was set to 80 mm, and a region having a diameter of about 20 mm was heated.
Moreover, in order to confirm the heating performance of the said temperature control part, it heated using the nonwoven fabric wetted with the sample for the sample, and the result was measured with the thermography. As a result, it was confirmed that a sufficient range of the measurement visual field can be heated from the relative distribution of temperature.

A radiation thermometer (IB-BAT2A manufactured by Chino Co., Ltd.) was used for the temperature detection unit. The thermometer uses a thermopile for the infrared detection element, the temperature measurement range is 0 ° C to 300 ° C, the temperature measurement reproducibility is within ± 0.2 ° C, and the measurement area is 5 mm in diameter when the measurement distance is 80 mm. is there. The wavelength band used for the measurement is 8 to 14 μm for far infrared rays. The temperature detected by the temperature detector was processed by a computer via a temperature data fetching device.
In this setting, the distance from the radiation thermometer to the meat was set to 80 mm.

A black and white CCD camera (manufactured by SONY, XC-EI50) was used for the scattering measurement section, and observation was performed under white illumination. This CCD camera is a two-dimensional area detector, and can selectively extract fat even in a portion where fat crossing is fine and complicated.
In this setting, the distance from the CCD camera to the meat was set to 200 mm.
4 (a) shows a meat surface image observed by a black and white CCD camera, (b) shows a color image of (a) displayed in grayscale, and (c) shows the image based on these images. This is an example in which fat and lean regions are divided. As is clear from these results, it was confirmed that fat and lean could be clearly distinguished from each other. The image data was processed by a computer through an image capturing device.

FIG. 5 shows the image data measured in this example for each time. In FIG. 5, the number described at the upper left of each image is the elapsed time from the start of heating. It was confirmed that the brightness of the fat image was high when the temperature was low, but the brightness of the fat image decreased with heating. In addition, it was confirmed that fat was dissolved with heating. The surface temperature of the meat in the region determined to be the melting point by the image was 24 ° C. In other words, the melting point of this sample was estimated to be 24 ° C.
Further, the melting point of fat at the same location of the sample was 24 ° C. by the rising melting point method (method defined in the Japanese Pharmacopoeia).

Example 2
About Example 1, the same test was conducted on domestic crossbreeds, dairy cattle, brand cattle (Yonezawa beef, Mishima beef, Kobe beef) and pork, and compared with the rising melting point method, all samples were within ± 1 ° C. It was confirmed that it was in the range.

  By employing the present invention, the fat melting point of meat can be easily measured. By utilizing the present invention, it becomes possible to measure the quality of meat. It can also be used as a meat quality measuring device.

FIG. 1 is a schematic view showing an example of an embodiment of a fat melting point measuring apparatus. FIG. 2 shows an example of an overall schematic diagram of the fat melting point measuring apparatus of the present invention. FIG. 3 is a diagram showing the relationship between the heating time and the meat surface temperature in Example 1. FIG. FIG. 4 is a gray scale display (b) of the meat surface images (a) and (a) observed with the color CCD camera in Example 1, and an example in which the fat and red regions are divided (c). Indicates. FIG. 5 shows the image data measured in Example 1 for each time.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Temperature control part 2 Temperature detection part 3 Scattering measurement part 4 Optical filter 5 Temperature data acquisition apparatus 6 Computer 7 Image acquisition apparatus 8 Monitor 9 Infrared irradiation amount control apparatus

Claims (9)

Heating the fat by irradiating near-infrared or mid-infrared; measuring the surface temperature of the fat by measuring the amount of energy of far-infrared emitted from the fat; A method for measuring a melting point of fat, comprising a step of determining a melting point of the fat from an infrared scattering intensity. The method for measuring a melting point of fat according to claim 1, wherein the heating is performed at a rate of 5 ° C./min or more. The method for measuring a fat melting point according to claim 1 or 2, wherein the heating step is performed using a heat source device that is capable of reflecting light having a wavelength longer than or equal to visible light. The method for measuring a fat melting point according to any one of claims 1 to 3, wherein in the heating step, heating is performed using a halogen lamp processed to reflect light having a wavelength of 700 nm or more. The measuring method of fat melting | fusing point of any one of Claims 1-4 including the process of cutting visible light. The method for measuring a fat melting point according to any one of claims 1 to 5, wherein the near-infrared scattering intensity is measured two-dimensionally. The method for measuring a fat melting point according to any one of claims 1 to 6, wherein the fat is a fat contained in meat. The method for measuring a fat melting point according to any one of claims 1 to 7, wherein the fat is fat contained in beef. Means for irradiating near-infrared or mid-infrared radiation to heat fat, means for measuring a change in the surface temperature of the fat by measuring the amount of far-infrared energy released from the fat, and released from the fat And a means for determining the melting point of the fat from the scattering intensity of near infrared rays.

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