Grading systems within the beef industry have created value along the entire product chain from the farm to the consumer. Carcases in the meat industry are typically graded into separate value brackets. However, most data collected on carcases is either subjective, unreliable or not practical to be obtained in the processing line. One of the main drivers of value is intramuscular fat (IMF), also know as marbling in beef. NMR is a proven tool for measuring the fat and oil content in foods but the meat industry provides particular challenges such as large samples, fast cycle time > 10/min, a specific measurement location, limited foot-print for the equipment, harsh environment, food safe materials, automation due to lack of labour force, and integration into data systems. While fat in meat has been measured previously, we have developed the technology to meet many of the above processing plant challenges. A unilateral NMR magnet and RF coil were designed and fabricated inhouse and integrated into a carcase handling rig. The complete system was tested in a processing plant over four weeks. The system was capable of measuring intramuscular fat at the industry standard accuracy of ± 1% IMF. We were able to measure at a rate of 4.2 carcases per minute.

牛肉行业的分级系统为从农场到消费者的整个产品链创造了价值。肉类工业中的胴体通常被分为不同的价值等级。然而，在屠体上收集的大多数数据要么是主观的、不可靠的，要么是在加工线上无法获得的。价值的主要驱动因素之一是肌内脂肪（IMF），也称为牛肉中的大理石花纹。NMR 是一种经过验证的测量食品中脂肪和油含量的工具，但肉类行业面临着特殊的挑战，例如大样本、> 10/分钟的快速循环时间、特定的测量位置、设备占地面积有限、环境恶劣、食品安全材料、由于缺乏劳动力而实现的自动化以及与数据系统的集成。虽然之前已经测量了肉中的脂肪，我们开发了该技术来应对上述加工厂的许多挑战。单边核磁共振磁铁和射频线圈是在内部设计和制造的，并集成到屠体处理装置中。整个系统在加工厂进行了四个星期的测试。该系统能够以 ± 1% IMF 的行业标准精度测量肌内脂肪。我们能够以每分钟 4.2 具尸体的速度进行测量。