On the Flavor and Umami Taste of Japanese Black Cattle Branded Beef

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  • 牛肉の香気と呈味成分に関する研究
  • ギュウニク ノ コウキ ト テイミ セイブン ニカンスルケンキュウ クロゲワシ
  • 黒毛和種銘柄牛間の成分の相違について

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From the viewpoint of physicochemical assays, some factors related to the pleasant flavor and taste of beef were investigated using 5 Japanese Black Cattle branded beef; namely, Kobe, Yonezawa, Matsuzaka, Maesawa ans Hida beef.<br>The results obtained were as follows:<br>(1) No difference in the content of histidine-related dipeptides or ATP related compounds in loin lean meat and the HPLC patterns of crossed fat in the loin were observed among the 5 samples. Free amino acid content was significantly high in Hida beef and low in Matsuzaka beef.<br>(2) GC/MS analysis of the cooked beef flavor demonstrated that the collected yield of the aromatic part and the contents of Carbon-and Nitrogen-compounds in the flavor fraction were significantly higher in Maesawa beef than in the other samples. Acids, alcohol, aldehyde and ketone content differed between samples, and these differences appeared due to the differences in the components derived from fat.

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