Palatability of Beef Imported to Japan

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  • MATSUISHI Masanori
    Department of Food Science and Technology, Nippon Veterinary and Animal Science University
  • OKITANI Akihiko
    Department of Food Science and Technology, Nippon Veterinary and Animal Science University

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  • 輸入牛肉の食味性
  • ユニュウ ギュウニク ノ ショクミセイ

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Abstract

Imported beef is evaluated to be less palatable than domestic beef by most of Japanese people. In order to clarify its reason we examined the tenderness and flavor of imported beef. Sensory evaluation on tenderness after cooking among chilled, frozen and aged beef imported fron Australia in vacuum-packages demonstrated that all of them were enough tender with no significant difference among the three beef. Analysis on myofibrils revealed that weakenings of Z-disks and alterations in Mg-ATPase activities had sufficiently proceeded in all the three beef. These results indicated that the low palatability of such imported beef was not attributable to toughness. Moreover, there was no difference in the flavor after cooking between the three beef, all of them being markedly poor in the conditioned raw beef aroma demonstrated in our preceding paper. Thus, the poorness in such aroma was assumed to be one of reasons for the low palatability of imported beef. Since the storage in air after thawing of the frozen beef imported from U.S.A. resulted in the generation of the conditioned raw beef aroma, the interruption of oxygen by vacuum-packages was strongly suggested to be one of causes for the lack of the conditioned raw beef aroma in the imported beef. Furthermore, the conditioned raw beef aroma was generated by the additional storage in air of Aberdeen Angus beef imported from U.S.A. in the state of dressed carcass at a chilling temperature, indicating that the aroma was not specific to domestic beef in Japan. On the other hand, the conditioned raw beef aroma was not produced in Australian chilled beef stored additionally in air The failure in the generation of such aroma might be caused by the difference in the bacterial flora and/or the low extent of marbling. The conditioning of the frozen beef after thawing produced not only the conditioned raw beef aroma but also the unpleasant sweaty odor originated from a drip. Such unpleasant odor could be depressed by separating continuously a drip from the beef during conditioning.

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