Development of delicious 'Oishii' beef using advanced breeding information, a preliminary report: An approach to deliciousness 'Oishisa' of wagyu beef
2006
Maruyama, S.(Gifu-ken. Livestock Research Inst., Takayama (Japan)) | Asano, T. | Kato, S. | Mukojima, K. | Kobayashi, N. | Sakaguchi, S. | Yamaguchi, S. | Kuchida, K. | Tsuneishi, E.
This report covered some data in the research to develop delicious beef using breeding information carried out from 2004 to 2006. 1. We developed an original sensory evaluation of Wagyu beef that uses 'Shabushabu' cooking for sensory test. This evaluation was found to give higher scores for finely-marbling beef, 'Kozashi', than roughly-marbled beef 'Arazashi'. 2. We also developed a method to measure marbling of beef in terms of 'Kozashi' grade that is shown as the number of small fat spots per 1 square cm using a technology for image analysis. 3. Since fat quality plays an important role in determining beef taste, we measured the melting point and percentage of unsaturated fatty acids of the intramuscular fat in rib-eye and the adipose tissue adhering to the kidney. The average melting point (measured at the end of melting) and unsaturated fatty acid percentage were 40.4 deg C and 57.3%, respectively, in the former and 45.6 deg C and 53.4%, respectively, in the latter. There was a significant correlation between the two values in both fats (p0.05; Rsup(2)
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