和牛の肉質に関する基礎的研究-1-

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  • 和牛の肉質に関する基礎的研究 (I) : 市販牛肉の等級と化学組成並びに組織構造の関係
  • ワギュウ ノ ニクシツ ニ カンスル キソテキ ケンキュウ 1
  • Fundamental studies on meat quality of Japanese Breed of Cattle. [I] : The relation of chemical components and histological constructions to meat grade in beef on the market

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The purpose of this study was to determine the relationship of the chemical components and histological constructions to meat quality. Samples of meat from the longissimus dorsi muscle at the 5-rib and semimenbranosus muscle were taken from 9 carcasses aged at 2℃ for approximately 10 days. These carcasses were from 2 bulls, 5 heifers and 2 strees with an average age of 5 years. All samples were analyzed for moisture, crude protein, pure protein, crude fat, ash, extract, water-soluble N, water-soluble protein N, total N and protein N in extract, and were determined histologically for size of muscular bundles, size of muscle-fibers and number of muscle-fibers in a muscular bundle. Results are as follows : 1. There were nearly constant in content of crude protein and ash without distinction of the meat grade, sex and muscle. However, the moisture and crude fat content differ according to the samples, and the meat of higher content in crude fat was lower conversely in moisture content. Especially, for the longissimus dorsi muscle, there appears to be relation between meat grade and fat content. An extract content in semimenbranosus muscle was almost the same, but in longissimus dorsi muscle was variable and was somewhat lower than that of semimenbranosus muscle. 2. Little relationship was observed between the content of water-soluble N. water-soluble protein N, total N and protein N in extract to meat grade. 3. In a histological observations, the size of muscular bundles and of muscle-fibers in semimenbranosus muscle were somewhat larger than that in longissimus dorsi muscle without distinction of sex and degree of fattening. In longissimus dorsi, however, the similar size in bull muscles were observed in the many samples from heifers which were pretty advanced in degree of fattening. This observation suggests that the muscle-fiber itself may have plumped up by fattening. Number of muscle-fiber in a muscular bundle was nearly constant in all samples.

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