Wagyu and the factors contributing to its beef quality: A Japanese industry overview.
Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Japan; UR370 Qualité des Produits Animaux, Institute Nationale de Recherche Agronomique (INRA), France. Electronic address: mmichiyo@affrc.go.jp.
Michiyo
M
Motoyama
Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Japan.
Keisuke
K
Sasaki
Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Japan.
Akira
A
Watanabe
D000273:Adipose Tissue / Q000737:chemistry; D000818:Animals; D002417:Cattle; D005227:Fatty Acids / Q000032:analysis; D005511:Food Handling; D019649:Food Industry; D063427:Food Quality; D007564:Japan; D009812:Odorants / Q000032:analysis; D000069466:Red Meat / Q000032:analysis* / Q000191:economics; D012903:Smell
D005227:Fatty Acids
History; Intramuscular fat; Japanese Black; Marbling; Oleic acid; Wagyu