Search for an index for the taste of Japanese Black cattle beef by panel testing and chemical composition analysis

Suzuki, Keiichi; Shioura, Hiroyuki; Yokota, Syoko; Katoh, K.; Roh, Sang Gun; Iida, Fumiko; Komatsu, Takafumi; Syoji, Noriaki; Sakuma, Hironori; Yamada, Shinichi

doi:10.1111/asj.12663

Cited by 25 publications

(21 citation statements)

References 17 publications

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“…IMP is one of the contributors of umami and saltiness . In Wagyu beef, IMP was identified as one of the important contributors to taste characteristics . These findings suggested that the preference for beef in our G2 consumers was due to distinctive tastes such as saltiness and umami attributed to IMP.…”

Section: Discussionmentioning

confidence: 63%

Classification and characterization of Japanese consumers' beef preferences by external preference mapping

et al. 2017

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Section: Discussionmentioning

confidence: 63%

Classification and characterization of Japanese consumers' beef preferences by external preference mapping

et al. 2017

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“…However, according to Suzuki et al, in Japanese Black cattle, the chemical composition characteristics, such as the amounts of sugar (e.g., glycogen, glucose, and ribose) and ATP-related compounds, are related to the 'overall evaluation', and at the same time, the amounts of ATP-related compounds correlate significantly with the 'umami intensity'. (32) The conclusion that the content and composition of fat are not the only indexes for the taste of Japanese Black cattle was suggested. Our previous work where glycogen and moisture contents…”

mentioning

confidence: 99%

Prediction of Glycogen and Moisture Contents in Japanese Wagyu Beef by Fourier Transform Near-infrared Spectroscopy for Quality Evaluation

Yao¹,

Oe²,

Ye³

et al. 2019

Sensors and Materials

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Keywords: glycogen, moisture content, Japanese wagyu beef, FT-NIR, PLSR (MSC) yielded optimum results with R p 2 of 0.795, RMSEP of 2.669%, and RPD of 2.008. The results of this study demonstrated that NIR spectroscopy offers great potential for the prediction of glycogen and moisture contents in Japanese wagyu beef samples. effect on Japanese consumers' preference owing to the improvement in beef quality such as tenderness. (2)(3)(4)(5)(6)(7) This is consistent with the conclusion that tenderness is the most important factor affecting beef palatability. (8)(9)(10)(11) However, additional studies have shown that when tenderness is at an acceptable level, flavor becomes the next most important factor affecting the beef preference of consumers. (10)(11)(12)(13)(14)(15) Flavor is a complex concept, which is composed of taste, odor, and the interaction of these factors. In our previous work, a sensory panel test was used to determine the relationship between sensory attributes (e.g., sweetness, fattiness, aroma, tenderness, flavor, and overall evaluation) and chemical composition characteristics (e.g., moisture, protein, free amino acid, glycogen, and fatty acid contents) of Japanese wagyu beef by the simmering method. (16) We demonstrated that the 'flavor' of sensory attributes was associated with glycogen and moisture contents. It has been widely reported that pre rigor muscle glycogen content has a negative curvilinear relationship with ultimate pH, (17) which is an indicator of the final palatability of meat. (18,19) In addition, the glycogen content in the muscle is related to the amounts of monosaccharides such as glucose and fructose after slaughter, which affect the development of meat flavor via the Maillard reaction; therefore, glycogen contributes to beef palatability. (20) Moisture content is often used to assess meat quality. (21) It also has a strong relationship with the contents of lipids that affect sensory attributes such as flavor, juiciness, texture, and appearance. (22) Therefore, to satisfy an increasing demand for evaluating meat quality by either the meat processing industry or consumers, fast, accurate, and nondestructive methods are urgently required.In recent years, near-infrared (NIR) spectroscopy, which is based on optical measurements of reflectance, transmittance, and interactance, has been considered as a nondestructive, fast, convenient, inexpensive, and precise technique. NIR spectroscopy combined with various multivariable data processing techniques has been effectively employed. Applications of the NIR technique to the evaluation of meat quality have been reviewed. (23) The NIR technique has the potential of detecting meat adulteration, (24,25) assessing meat microbial spoilage, (26,27) and estimating meat quality. (28,29) Nowadays, several research studies on Japanese wagyu beef have shown that NIR spectroscopy can be applied to predict the fat content and quantify the fatty acid composition. Kobayashi et al. have demonstrated the correlation between fat content and spectral infor...

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“…Suzuki et al. () reported that a combined value of carnosine and taurine was significantly correlated with umami intensity, which contributed considerably to the “overall evaluation” score for beef. Taurine is also one of the sulfone group‐containing compounds to impart kokumi , which is a taste that not only enhances the five basic tastes (i.e.…”

Section: Discussionmentioning

confidence: 99%

“…In addition to beef marbling, free amino acids and peptides also play important roles in the palatability of meat. Previous studies have shown the association of beef palatability with free amino acids such as taurine (Suzuki et al., ), glutamic acid and aspartic acid (Kawai, Okiyama, & Ueda, ), and peptides such as carnosine (Mateescu et al., ). In recent years, there has been an increased demand for healthier meat with bioactive compounds, while also maintaining the demands for palatability.…”

Section: Introductionmentioning

confidence: 98%

Genome‐wide association studies identified variants for taurine concentration in Japanese Black beef

Sasago

Takeda

Ohtake

et al. 2018

Animal Science Journal

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We performed genome-wide association studies (GWAS) using the BovineSNP50 array to detect significant single nucleotide polymorphisms (SNPs) that may affect the concentration of 22 free amino acids and three peptides in Japanese Black beef cattle. A total of 574 Japanese Black cattle and 40,657 SNPs from the array were used for this study. Genome-wide significant SNPs were detected for β-alanine (three SNPs on chromosomes 22 and 29) and taurine (26 SNPs on chromosome 22). Importantly, the top two SNPs for taurine were highly significant (p = 6.2 × 10 ), and the frequency of the increase-concentration allele (Q) for taurine was found to be 0.73. The Q allele frequency of this population was similar to that of the other unrelated Japanese Black cattle, but different from that of the other breeds. In addition, the significant SNPs were not associated with carcass traits or fatty acid compositions. Interestingly, the top three of the four most significant SNPs for taurine were located near solute carrier family 6, member 6 (SLC6A6), which is a membrane transporter for taurine. We also found two associated variants in the 5'-upstream region of SLC6A6; however, they were less significantly associated than the SNPs from the BovineSNP50 array.

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Search for an index for the taste of Japanese Black cattle beef by panel testing and chemical composition analysis

Cited by 25 publications

References 17 publications

Classification and characterization of Japanese consumers' beef preferences by external preference mapping

Classification and characterization of Japanese consumers' beef preferences by external preference mapping

Prediction of Glycogen and Moisture Contents in Japanese Wagyu Beef by Fourier Transform Near-infrared Spectroscopy for Quality Evaluation

Genome‐wide association studies identified variants for taurine concentration in Japanese Black beef

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