Identify high-quality fish in 12 seconds, new technology revolutionizes tuna grading

In the tuna industry, whoever can identify "high-fat superior fish" faster and more accurately will gain an advantage in the market. Now, a revolutionary new technology from Japan is completely rewriting the rules of the tuna grading game with its high efficiency of "12 seconds, non-destructive testing" - not only does it not need to cut the fish tail, nor does it need to thaw the whole fish, in the future, perhaps just press a button to see the fat content of the tuna at a glance. Frozen fish can also "understand" the fat content in seconds, and manual experience may be replaced by technology? For a long time, the evaluation of tuna fat content has relied on manual labor. The operating process is usually: cut the fish tail, thaw and observe the cross-sectional texture, and then an experienced assessor will make a "visual judgment". This practice is time-consuming, highly dependent on people, and it is easy to accidentally hurt "good fish" due to judgment errors. Now, Japan's ...