| 摘要 |
PROBLEM TO BE SOLVED: To speedily measure the maturation degree of beef by setting a heating part for heating in contact with the beef to be measured and a sensor for measuring an odor component heated by the heating part. SOLUTION: A maturation degree-measuring apparatus 1 is pressed to bring a heating part 4 in contact with a beef suet part of a beef 3 and kept pressed until a cover 2 is deformed, thereby forming a closed space with the beef 3. At this time, an inlet pipe 7 and a discharge pipe 8 as ventilation pipes are closed to shut connection to the outside air. The heating part 4 starts heating to accelerate the emission of odor components from the beef suet part 3A. A maturation degree of the beef 3 can be measured by measuring for approximately 5-10 minutes. After the maturation degree of one beef 3 is finished to the measured in this manner, the odor component remaining in the cover 2 can be discharged, thus enabling continuous measurement for beef 3. The maturation degree of the beef can be measured automatically simply by placing the beef 3 of a block on a conveyor by a worker.
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