title: Effects of biological source on cooking and palatability attributes of beef produced for the Japanese market.
abstract: Boneless beef loin samples from five biological sources (Japanese Wagyu, American Wagyu (3 4 - 7 8  Wagyu), Angus, Longhorn and US Choice) were evaluated for cooking and palatability attributes as shabu-shabu, steaks and roasts. Japanese Wagyu beef was superior in palatability compared to Angus, Longhorn and US Choice beef when prepared as shabu-shabu or as steaks. Very palatable beef was produced for the Japanese market when the Wagyu breed and a controlled, extended feeding period were utilized. The results were more equivocal when the beef was prepared as roasts, but it is unlikely that a substantial demand for roasts will develop in Japan due to high retail costs and traditions in cookery.
authors: Department of Animal Sciences, Washington State University, Pullman, Washington 99164-6310, USA.
authors: J R
authors: JR
authors: Busboom
authors: L E
authors: LE
authors: Jeremiah
authors: L L
authors: LL
authors: Gibson
authors: K A
authors: KA
authors: Johnson
authors: C T
authors: CT
authors: Gaskins
authors: J J
authors: JJ
authors: Reeves
authors: R W
authors: RW
authors: Wright