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Effects of muscle type on beef taste‐traits assessed by an electric sensing system
Author(s) -
CHIKUNI Koichi,
OE Mika,
SASAKI Keisuke,
SHIBATA Masahiro,
NAKAJIMA Ikuyo,
OJIMA Koichi,
MUROYA Susumu
Publication year - 2010
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/j.1740-0929.2010.00773.x
Subject(s) - taste , food science , umami , chemistry , diaphragm (acoustics) , muscle fibre , fiber type , longissimus thoracis , biochemistry , anatomy , biology , skeletal muscle , tenderness , physics , acoustics , loudspeaker
To assess the role of muscle fiber type in beef taste‐traits, we analyzed cooked meats from bovine masseter, diaphragm, psoas major, longissimus thoracis, and semitendinosus muscles with an electric taste sensing system (INSENT SA402B). The system is composed of five taste sensors of polymer membranes fixing different lipids. The sensors, CT0, CA0, AAE, C00 and AE1 are designed to respond to the individual tastes of salty, sour, umami, bitter and astringent, respectively. The system found significant differences in the converted outputs of CA0 (cvCA0), C00 (cvC00) and AE1 (cvAE1) among the bovine muscles. The slow‐type muscles (masseter and diaphragm) showed lower cvCA0, higher cvC00, and higher cvAE1 than did the fast‐type muscles (psoas major, longissimus thoracis, and semitendinosus). Lactic acid content was different among muscle types and was highly related to the cvCA0 output and pH. carbonyl compounds and free fatty acids were higher in the slow‐type muscles. Free fatty acids were major components causing the difference in the C00 output among the muscle types. Iron content was also different among the muscle types and related to the cvC00 and cvAE1 outputs. These results suggested that the muscle fiber type affects the beef taste characteristics.