Study on Factors Related to Beef Quality With Special Reference to Flavor and Palatability

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  • 同一条件で飼育した品種の異なる牛肉の香気と呈味成分について
  • ドウイツ ジョウケン デ シイクシタ ヒンシュ ノ コトナル ギュウニク ノ

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Abstract

From the viewpoint of physicochemical assays and the organoleptic aspect, some factors related to the pleasant flavor and taste of beef were investigated using 5 steer breeds: the Japanese Black, Japanese Brown, Japanese Shorthorn, Holstein and Aberdeen Angus. All steers were fattened and prepared under the same conditions.<br>The results obtained were as follows:<br>(1) The amount of dipeptides, free amino acids, nucleotides and organic acids in forerib lean meat differed among breeds, but these differences were not specific to domestic beef in Japan.<br>(2) Differences in the HPLC patterns of marbling fat in forerib muscle and back fat were significant between domestic and imported beef cattle groups. The melting point of fats determined was inclined to be lower in the former than the latter group. These results suggest that the marbling of beef was characterized by not only fat content but also by the composition of lipid components.<br>(3) GC/MS analysis of the cooked beef flavor demonstrated that the total fat, the collected yield of the aromatic part and the contents of S- and N- compounds were significantly higher in the Japanese Black than in other breeds. In particular, high S- and N- compound content in the Japanese Black seemed to be one of the reasons for the increase in cooked flavor development during cooking.<br>(4) Sensory evaluation on taste and aroma after cooking revealed that the development of taste was significantly storonger in the Japanese Black, while that of aroma was inclined to be stronger in the Japanese Shorthorn, Aberdeen Angus and Japanese Black than in other breeds.

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