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Effect of fat content on sensory characteristics of marbled beef from J apanese B lack steers
Author(s) -
Iida Fumiko,
Saitou Kaoru,
Kawamura Tadashi,
Yamaguchi Shizuko,
Nishimura Toshihide
Publication year - 2015
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/asj.12342
Subject(s) - umami , tenderness , marbled meat , food science , chemistry , flavor , taste , nucleic acid , monosodium glutamate , zoology , biology , biochemistry
To analyze the sensory characteristics of meat samples with a crude fat content between 23.8% and 48.6% taken from 34 J apanese Black steers, we grilled the meat and subjected it to analytical sensory evaluation. We also measured the amounts of moisture, protein, nucleic acid and glutamic acid. An increase in crude fat content increased the tenderness, juiciness, and fattiness in the meat quality evaluation. An increase in crude fat content reduced the crude protein and moisture contents; it also slightly reduced the nucleic acid and glutamic acid contents, although when the reductions in these umami components were assessed relative to the moisture content they changed little. Increasing the fat content up to a certain point greatly enhanced the umami intensity and beef flavor intensity in the meat quality evaluation and raised the overall evaluation score; the peak of the appropriate crude fat content for these purposes was about 36%.