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Search for an index for the taste of Japanese Black cattle beef by panel testing and chemical composition analysis
Author(s) -
Suzuki Keiichi,
Shioura Hiroyuki,
Yokota Syoko,
Katoh Kazuo,
Roh Sanggun,
Iida Fumiko,
Komatsu Tomohiko,
Syoji Noriaki,
Sakuma Hironori,
Yamada Shinichi
Publication year - 2017
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.12663
Subject(s) - food science , composition (language) , umami , chemistry , chemical composition , sugar , raw meat , white meat , taste , philosophy , linguistics , organic chemistry
To search for an index for chemical composition related to superior taste in Japanese Black beef, we conducted panel tests and analyzed the chemical composition of seven beef brands. Thirty‐five sirloin beefs from five heifers were used in this study, sold under seven beef brands graded as more than A4 on the Japanese Meat Grade scale. The chemical composition analyses assessed both raw and roasted meat, the latter of which was roasted under the same conditions as those used for the panel test. Results of the panel test and chemical composition analyses revealed that fatty acid composition, sugar content, adenosine triphosphage (ATP)‐related compounds, amino acid composition and odor composition in the sirloin meat differed among beef brands. Furthermore, the correlations of chemical compositions between roasted and raw meat were significantly high. Sugar content and ATP‐related compounds in roasted meat were significantly correlated with the item ‘overall evaluation’ of the panel test. ATP‐related compounds, such as inosinic acid, carnosine and taurine, in roasted and raw meat were correlated significantly with the item ‘umami intensity’ of the panel test. These results suggest that the composition of these components is important for an index related to the overall evaluation of beef.