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Regional Revitalization through Agri-Bio Innovation Leveraging Data Science

This project aims to enhance the brand value of Japanese Black (Wagyu) beef and promote digital transformation (DX) in livestock production by developing an objective meat quality assessment system integrating hyperspectral imaging, chemical analysis, and artificial intelligence. Traditionally, Wagyu grading has relied on the subjective expertise of skilled evaluators; this project introduces science-based methods to establish a globally competitive brand for international markets.

We employ a high-speed hyperspectral camera equipped with a proprietary CMOS sensor to image carcass cross-sections in processing facilities. Spectral data from the longissimus muscle and intramuscular fat are analyzed alongside official grading criteria. In parallel, mass spectrometry–based metabolomics quantifies flavor-related compounds, including amino acids, lipids, and organic acids contributing to umami and palatability.

These datasets are integrated using machine learning approaches such as partial least squares regression, random forest, and neural networks to develop AI models for predicting meat quality. In collaboration with industry partners, we will establish patentable technologies and operational protocols for brand certification, and validate the resulting Wagyu products through auction trials.

The technology will also be deployed at experimental farms and extended to other agricultural products such as fruits and rice, contributing to broader agricultural DX. Through international collaboration and export initiatives, both the technology and the brand will be disseminated globally, supporting food security, sustainable agriculture, and human resource development.