Relationship between the fineness of marbling and sensory evaluation in Japanese Black cattle

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  • 黒毛和種の脂肪交雑形状および消費者型官能評価との関係性
  • クロゲワシュ ノ シボウ コウザツ ケイジョウ オヨビ ショウヒシャガタ カンノウ ヒョウカ ト ノ カンケイセイ

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<p>The aim of this study was to investigate the relationship between the fineness of marbling and sensory evaluation in Japanese Black cattle. Two fine (A and D) and two coarse (B and C) marbling cattle with same grade (A4 : BMS 6 or 7) and by same sire were selected among 29 Japanese Black steers. The sirloin meat sample was sliced at 1mm thickness and taken the high resolution digital image by 10mm intervals. Then, the longissimus dorsi hollowed out to the round with a diameter of 6cm, and stored vacuum frozen until sensory evaluation. The averages of fat marbling percentage and new fineness index in sirloin were 46.96% and 158.93 for two fine marbling cattle, 48.29% and 127.77 for two coarse marbling cattle. The palatability score was high in the order of A, D, B C. Fine marbling beef was significantly higher palatability than the coarse marbling beef (P<0.05). However, visual ranking was opposite to the palatability ranking, therefore further investigation is required.</p>

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