title: Comparison of sensory characteristics and fatty acid composition between Wagyu crossbred and Angus steers.
abstract: Angus (n = 10) and crossbred (3 4  and 7 8 ) Wagyu (n = 10) steers were fed a diet according to typical Japanese standards for 552 days. The steers were fed to gain approximately 0·90 kg/head/day. Fatty acid composition was determined for subcutaneous and intramuscular adipose tissue, and M. longissimus dorsi muscle. Trained sensory evaluation and a consumer triangle test were performed on M. longissimus dorsi muscle steaks. For subcutaneous and intramuscular tissue. Wagyu adipose tissue possessed higher (P < 0·05) percentages of 14:1, 16:1 and 18:1 and a lower (P < 0·05) percentage of 16:0 and 18:0 than corresponding tissues from Angus steers. Trained sensory panel analysis revealed no differences (P < 0·05) in any of the sensory traits between steaks from Wagyu crossbred and Angus steers. However, a consumer triangle test indicated that consumers can detect a difference between breeds.
authors: Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, College Station, TX 77843, USA.
authors: S G
authors: SG
authors: May
authors: C A
authors: CA
authors: Sturdivant
authors: D K
authors: DK
authors: Lunt
authors: R K
authors: RK
authors: Miller
authors: S B
authors: SB
authors: Smith