title: Search for an index for the taste of Japanese Black cattle beef by panel testing and chemical composition analysis.
abstract: To search for an index for chemical composition related to superior taste in Japanese Black beef, we conducted panel tests and analyzed the chemical composition of seven beef brands. Thirty-five sirloin beefs from five heifers were used in this study, sold under seven beef brands graded as more than A4 on the Japanese Meat Grade scale. The chemical composition analyses assessed both raw and roasted meat, the latter of which was roasted under the same conditions as those used for the panel test. Results of the panel test and chemical composition analyses revealed that fatty acid composition, sugar content, adenosine triphosphage (ATP)-related compounds, amino acid composition and odor composition in the sirloin meat differed among beef brands. Furthermore, the correlations of chemical compositions between roasted and raw meat were significantly high. Sugar content and ATP-related compounds in roasted meat were significantly correlated with the item 'overall evaluation' of the panel test. ATP-related compounds, such as inosinic acid, carnosine and taurine, in roasted and raw meat were correlated significantly with the item 'umami intensity' of the panel test. These results suggest that the composition of these components is important for an index related to the overall evaluation of beef.
authors.affiliation: Graduate School of Agricultural Science, Tohoku University, Sendai, Japan.
authors.forename: Keiichi
authors.initials: K
authors.lastname: Suzuki
authors.affiliation: Graduate School of Agricultural Science, Tohoku University, Sendai, Japan.
authors.forename: Hiroyuki
authors.initials: H
authors.lastname: Shioura
authors.affiliation: Graduate School of Agricultural Science, Tohoku University, Sendai, Japan.
authors.forename: Syoko
authors.initials: S
authors.lastname: Yokota
authors.affiliation: Graduate School of Agricultural Science, Tohoku University, Sendai, Japan.
authors.forename: Kazuo
authors.initials: K
authors.lastname: Katoh
authors.affiliation: Graduate School of Agricultural Science, Tohoku University, Sendai, Japan.
authors.forename: Sang-Gun
authors.initials: SG
authors.lastname: Roh
authors.affiliation: Japan Women's University, Tokyo, Japan.
authors.forename: Fumiko
authors.initials: F
authors.lastname: Iida
authors.affiliation: Livestock Experiment Station of Yamagata Integrated Agricultural Research Center, Shinjyo, Japan.
authors.forename: Tomohiko
authors.initials: T
authors.lastname: Komatsu
authors.affiliation: Livestock Experiment Station of Yamagata Integrated Agricultural Research Center, Shinjyo, Japan.
authors.forename: Noriaki
authors.initials: N
authors.lastname: Syoji
authors.affiliation: National Livestock Breeding Center, Fukushima, Japan.
authors.forename: Hironori
authors.initials: H
authors.lastname: Sakuma
authors.affiliation: National Livestock Breeding Center, Fukushima, Japan.
authors.forename: Shinichi
authors.initials: S
authors.lastname: Yamada
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D000818:Animals; D002241:Carbohydrates / Q000032:analysis*; D002336:Carnosine / Q000032:analysis; D002417:Cattle; D003296:Cooking / Q000379:methods; D005227:Fatty Acids / Q000032:analysis*; D005260:Female; D063427:Food Quality; D006801:Humans; D007291:Inosine Monophosphate / Q000032:analysis; D008460:Meat / Q000032:analysis; D019655:Quantitative Trait, Heritable; D013649:Taste / Q000502:physiology*; D013654:Taurine / Q000032:analysis
chemical_list: D000596:Amino Acids; D002241:Carbohydrates; D005227:Fatty Acids; D007291:Inosine Monophosphate; D013654:Taurine; D002336:Carnosine
keywords: Japanese Black cattle; chemical composition; meat quality; panel test