1. A method for contact-free analysis of fat/meat quality of a meat product, comprising the steps of: radiating the meat product with a scanning light source which creates a moving point of light on the meat product; detecting continuous radiation emanating from the moving point of light on the test object and periodically converting a detected continuous radiation into definite radiation values corresponding to the point of light at scanned locations on the test object; providing reference values which are known radiation values corresponding to fat and meat portions of a reference meat product; comparing the reference values to the definite radiation values to create a first group of the definite values corresponding to fat portions and a second group of the definite values corresponding to meat portions of the meat product; and comparing the two groups of values to determine fat/meat quality.