Studies on the palatability factors of meat
2006
Okitani, A.(Nippon Veterinary and Animal Science Univ., Musashino, Tokyo (Japan))
The present study was performed to aquire data on factors affecting the palatability of meat, such as texture, taste and odor. A decrease in the structural rigidity of the actin-myosin complex, regarded as a cause of postmortem meat tenderization, was observed as an enhancement of the KCI concentration dependency and the maximum value of myofibrillar Mg-ATPase activity. The enhancement of both factors was ascribed to cooperative action of muscle cathepsins B, D. H and L, and irreversible adhesion of glyceraldehyde-3-phosphate dehydrogenase to myofibrils, respectively. We also developed new methods for preparing highly purified muscle cathepsins B, D and H. An unknown proteinase was isolated from muscle by the author and from liver by other researcher at almost the same time, and this was named cathepsin L on the basis of the high similarity between their respective properties. The postmortem increase in free amino acids that helps to improve the taste and odor of meat was found to be caused by a group of muscle neutral aminopeptidases. From these aminopeptidases, two new enzymes were isolated and named aminopeptidases C and H. Both enzymes readily hydrolyze oligopeptides larger than tetrapeptides cooperatively. The main factor responsible for the superior palatability of Japanese Black (Wagyu) cattle meat was found to be an odor named Wagyu beef aroma, which was generated by heating of the marbled meat conditioned in the presence of oxygen. The compounds responsible for the aroma were also demonstrated. Moreover, aroma was shown to be the most important sensory factor contributing to the individual palatability of meat from each animal species, the contribution of taste being much smaller.
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