Effect of fat content on sensory characteristics of marbled beef from Japanese Black steers

Abstract

To analyze the sensory characteristics of meat samples with a crude fat content between 23.8% and 48.6% taken from 34 Japanese 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%.

Genome‐wide association study for carcass traits, fatty acid composition, chemical composition, sugar, and the effects of related candidate genes in Japanese Black cattle

“…For chemical composition, Iida et al . () demonstrated a strong relationship between BMS and CF content of meat. Regarding meat quality evaluation, Iida et al .…”

“…Regarding meat quality evaluation, Iida et al . () also reported that increased CF content reduced the crude protein (CP) and moisture content and increased tenderness, juiciness and fattiness. Regarding sugar, Glu and fructose (Fru) may contribute to the sweetness in meat (MacLeod ), and these water‐soluble compounds contribute to the formation of meat flavor upon heating through the Maillard reaction (Mottram ).…”

Estimates of genetic parameters for chemical traits of meat quality in Japanese black cattle

“…Water-soluble compounds are generally expressed in the form of content of meat (Feidt et al 1996;Cornet & Bousset 1999;Koutsidis et al 2008aKoutsidis et al , 2008b, but given that taste is based on dissolved water-soluble compounds reacting with the taste buds (Iida et al 2015), we elected to investigate the genetic effects of the concentrations of water-soluble compounds in both meat and moisture. Descriptive statistics of water-soluble compounds are shown in Table 2.…”

Characteristics and Health Benefit of Highly Marbled Wagyu and Hanwoo Beef

“…Korean consumers prefer QG 1 ++ or 1 + beef because of its high IMF content (Kim et al , 1999). Iida et al (2015) have demonstrated that an increase in crude fat content (range 23.8-48.6%) can increase the tenderness, juiciness, and fattiness. However, they also reported that an increase in crude fat content can reduce the crude protein content and slightly reduce the content of umami components such as nucleic acid and glutamic acid.…”