Effect of fat content on sensory characteristics of marbled beef from J apanese B lack steers

To analyze the sensory characteristics of meat samples with a crude fat content between 23.8% and 48.6% taken from 34 J apanese Black steers, we grilled the meat and subjected it to analytical sensory evaluation. We also measured the amounts of moisture, protein, nucleic acid and glutamic acid. An i...

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Veröffentlicht in:	Animal science journal 2015-07, Vol.86 (7), p.707-715
Hauptverfasser:	Iida, Fumiko, Saitou, Kaoru, Kawamura, Tadashi, Yamaguchi, Shizuko, Nishimura, Toshihide
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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