Flavor and Taste Comparison between Japanese Black Cattle Beef, Dairy Cattle Beef and Imported Beef

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  • 和牛,乳牛および輸入牛肉の香気と呈味成分について
  • ワギュウ ニュウギュウ オヨビ ユニュウ ギュウニク ノ コウキ ト テイミ

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Some factors related to pleasant taste were investigated, from the viewpoint of physicochemical assays and organolepic aspects, in order to elucidate a clear reason for the deliciousness of Japanese Black Cattle Beef (Wagyu beef) in comparison with dairy cattle beef and Australian beef. The results obtained were as follows: (1) A hamburger patty composed of Wagyu beef lean meat and fat was judged to have the highest quality in palatability and flavor. By contrast, one composed of dairy cattle beef fat instead of Wagyu beef fat indicated lower quality. It was considered that the quality of fat played a big part in the deliciousness of beef. (2) Nucleotide, organic acid and dipeptide content in lean meat were about the same, and Wagyu lean meat retained a high amount of free amino acids. (3) Neutral lipids were the main constituent of beef fat, having no phospholipids and glycolipids. There were no differences in fatty acid composition among the three kinds of beef cattle fats examined. (4) The cooked-flavor constituents of hamburger patties, which were prepared from the Wagyu lean meat by adding the fats of Wagyu, dairy cattle and imported beef respectively, were collected and analyzed. The collected aromatic yield was very high in Wagyu beef, and acids, ketones and lactones also were estimated at a relatively high level. In dairy cattle beef, higher amounts of aldehydes and and alcoholes were detected.

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