Magnetic Resonance Device Promises to “Taste” Meat For You

Researchers from the University of Maui Lahaina College have developed a handheld device that promises to “taste”, and determine the quality of meat without having to cut into it, or put it in your mouth. The device uses the same magnetic resonance imaging technology used in common medical tests to determine the meat’s density, doneness, and many other flavoring characteristics. Building on research started by Spanish scientists almost 30 years ago, the researchers hope to improve their prototype, and make a commercially available version by the end of the year.

Most commonly associated with diagnostic medical procedures looking at organs and other structures inside the human body, magnetic resonance imaging (MRI) has been used by a handful of specialty meat purveyors for several years. However, until now the technology has been too bulky to be of practical use for consumers.

“Our biggest breakthrough has been in the size of the device,” says lead researcher Brad Acosta. “The device can scan an average sized steak in less than 30 seconds. Once it has properly imaged the piece of meat, the results are analyzed with computer vision algorithms to get a series of numerical scores. We use these scores to predict the quality and characteristics of the meat in question. Our technology allows consumers to accurately know such things as: the amount of fat, moisture, internal color, doneness, marinade perfusion, optimum aging, and salt diffusion. It really takes all the guesswork out of the grading process, and can tell you how delicious a piece of meat is going to be before you take a bite. Our goal is to help consumers make the most of their food dollar, and we hope to see one in every kitchen some day.”

However, not everyone is sold on the idea. Brandi Essen, Operations Manager of Abramo Holdings LLC says that the last thing an enjoyable dining experience needs is another gadget. “Walk into any restaurant tonight and count how many people aren’t eating, but are taking pictures of their food. I can’t begin to guess how many entrees we had to warm up, or re-fire every night before Bob instituted a “no phones” policy in the Chop House; and don’t get me started about the pocket meat thermometer crowd. The truth of the matter is, Mr. Acosta demoed the device for us in the restaurant a few weeks ago, and we were far from impressed. There seemed to be a number of glitches and some questionable readings. On top of that, there are still some very serious questions about his devices’ safety. This technology might be useful and safe someday down the road, but from what I’ve seen, we’re not there yet.”

Despite Essen’s misgivings, Acosta says he stands behind his team’s technology, pointing out numerous studies of the device highlighting its efficacy. As far as safety is concerned, Acosta says that MRI technology has been safely used by medical professionals for over 70 years. “If there were a health risk, we would have discovered it by now. What this is really about is a fear of technology and change. Every new discovery is met with anxiety and panic by a few, look at all the protests when veil technology was first introduced to the public. We’re confident that with time and use, the public will see the utility of our device.”

Bob Abramo doesn’t see it that way, and says that in addition to the safety concerns, he has a philosophical issue with Acosta and his team.

“First, let me dispel this notion that I’m somehow afraid of mixing food and technology, nothing could be further from the truth. We use the most advanced oil filtration techniques in the industry, we have patents on the processes we use to make our marinades, and our line of edible health and beauty products represent the cutting edge of tasty wellness technology. However, I’ve seen this device in action, and in my opinion it was a complete failure

As a joke we scanned Doug, one of our line cooks, and it determined that he was delicious, tender, with just the right amount of salt, but slightly underdone. It was ridiculous! Doug is a chain smoker, and his diet is full of packaged snacks and Manimal. There’s no way he’s not overly salted, with a chemical aftertaste.

Despite all that, my main issue with Acosta’s team is a philosophical one. Every piece of meat has a story to tell. From the lowliest chuck roast to the finest Iberian ham. They all have their own character, smell, and journey to your plate. I don’t believe that a machine can quantify the metaphysical and intangible qualities of a piece of meat that can make it truly great. There’s a reason that the finest things on earth like wine and gems are graded by people yet. I don’t see a well marbled steak as any less magnificent than an IF graded diamond. A good piece of meat, perfectly cooked, can’t be quantified by a machine, it should be enjoyed as an act of pure personal consumption.”