Effects of Intramuscular Fat on the Sensory Characteristics of M. longissimus dorsi in Japanese Black Steers as Judged by a Trained Analytical Panel

Abstract

The effects of intramuscular fat on the sensory characteristics of M. longissimus dorsi in Japanese Black steers were investigated by a trained analytical panel (average 13.4 panelists). Five sets (10 head) of artificial identical twins were divided into 2 groups, high level of intramuscular fat group (HG) which utilized the fattening method of increasing intramuscular fat and low level of intramuscular fat group (LG) which did not use the above method. Regarding M. longissmus dorsi which was produced for use in the sensory evaluation, crude fat contents of HG and LG was 25.8% and 23.2% respectively (p<0.05). Warner-Bratzler shear force, water holding capacity, cooking loss and fatty acid composition of HG and LG were similar between the two groups. M. Longissimus dorsi taken from HG and LG were tested for their sensory characteristics by a trained panel. HG was given higher points for juiciness than LG (p<0.05). There were no significant differences for tenderness and flavor between the two groups. Overall acceptability which synthesized each of the sensory characteristics of HG and LG were 5.04 and 4.69 points respectively (p = 0.05). These results suggested that juiciness increased with the increase of intramuscular fat, and this raised the overall acceptability of M. longissimus dorsi.

Quality attributes and composition of meat from red deer (Cervus elaphus), fallow deer (Dama dama) and Aberdeen Angus and Holstein cattle (Bos taurus)

“…In general, the steaks aged for longer were slightly tenderer and more easily chewable, but the magnitude of differences between species remained rather similar. No difference between venison and beef was observed in juiciness ( P > 0.05), although the content of IMF, which is often positively associated with this sensory characteristic, was markedly lower in venison. These results contradict previous studies where dryness was associated with low fat content and/or overcooking.…”

Consumer Acceptability of Intramuscular Fat

“…The quality of data obtained using trained panels is more accurate than data obtained from untrained consumers. In one recent study comparing low and high fat Wagyu, a trained sensory panel found no difference in either tenderness or flavor, although the high fat samples were rated higher for juiciness (Okumura et al , 2007). In contrast, a positive curvilinear relationship between IMF and beef flavor scores was reported over a range of 0.3% to 15% fat, that plateaued at higher IMF content (Thompson, 2004).…”

Slaughter and carcass characteristics, chemical composition and physical properties of &lt;i&gt;longissimus lumborum&lt;/i&gt; muscle of heifers as related to marbling class

“…meat tenderness (Nishimura et al, 1999), meat colour (Fiems et al, 2000), beef juiciness (Okumura et al, 2007) and meat flavour, and a small amount of fat (about 2.0-2.5 %) is necessary for good culinary quality (Thompson, 2004).…”