The fat quality is an important aspect, especially for Wagyu beef. A handheld fiber-optic near-infrared spectrometer for on-site evaluation of beef fat quality was developed, and the interactance spectra of the intermuscular fat from 833 Wagyu carcasses at 12 markets were measured. The calibration model was transferred to five slave instruments using twenty-six block samples. The performance of one slave instrument was verified at five meat markets (n = 360). The coefficients of determination of the slave instrument for monounsaturated, oleic, and saturated fatty acid compositions determined by gas chromatography and near-infrared measurements were 0.69, 0.64, and 0.67, respectively. The standard error of prediction for the slave instrument was approximately 2%. The fiber-optic near-infrared spectrometers were highly accurate in the fat quality evaluation of Wagyu carcasses based on monounsaturated, oleic, and saturated fatty acid composition with easy calibration model transfer.

脂肪质量是一个重要方面，尤其是和牛牛肉。开发了用于现场评估牛肉脂肪质量的手持式光纤近红外光谱仪，并测量了来自12个市场的833个和牛car体肌肉间脂肪的相互作用谱。使用二十六个模块样本将校准模型转移到五台从属仪器。在五个肉类市场上验证了一种从属仪器的性能（n = 360）。通过气相色谱法和近红外测量法测定的用于单不饱和，油酸和饱和脂肪酸组成的从属仪器的测定系数分别为0.69、0.64和0.67。从属仪器的预测标准误差约为2％。光纤近红外光谱仪在基于单不饱和脂肪酸，油酸和饱和脂肪酸组成的和牛cas体脂肪质量评估中具有很高的准确性，并且可以轻松进行校准模型转移。