Search for an index for the taste of Japanese Black cattle beef by panel testing and chemical composition analysis
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...
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| Veröffentlicht in: | Animal science journal 2017-03, Vol.88 (3), p.421-432 |
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| container_title | Animal science journal |
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| creator | Suzuki, Keiichi Shioura, Hiroyuki Yokota, Syoko Katoh, Kazuo Roh, Sang‐gun Iida, Fumiko Komatsu, Tomohiko Syoji, Noriaki Sakuma, Hironori Yamada, Shinichi |
| description | 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. |
| doi_str_mv | 10.1111/asj.12663 |
| format | Article |
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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.</description><identifier>ISSN: 1344-3941</identifier><identifier>EISSN: 1740-0929</identifier><identifier>DOI: 10.1111/asj.12663</identifier><identifier>PMID: 27461065</identifier><language>eng</language><publisher>Australia: Blackwell Publishing Ltd</publisher><subject>Amino Acids - analysis ; Animals ; Beef ; Carbohydrates - analysis ; Carnosine - analysis ; Cattle ; chemical composition ; Cooking - methods ; Fatty Acids - analysis ; Female ; Food Quality ; Herbivores ; Humans ; Inosine Monophosphate - analysis ; Japanese Black cattle ; Meat - analysis ; Meat quality ; panel test ; Quantitative Trait, Heritable ; Taste ; Taste - physiology ; Taurine - analysis</subject><ispartof>Animal science journal, 2017-03, Vol.88 (3), p.421-432</ispartof><rights>2016 Japanese Society of Animal Science</rights><rights>2016 Japanese Society of Animal Science.</rights><rights>Copyright © 2017 Japanese Society of Animal Science</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4523-3bff912130203ba365a36608f0f0a2860b8411a6088e0b4e839fb8cd821d3e5b3</citedby><cites>FETCH-LOGICAL-c4523-3bff912130203ba365a36608f0f0a2860b8411a6088e0b4e839fb8cd821d3e5b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fasj.12663$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fasj.12663$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27461065$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Suzuki, Keiichi</creatorcontrib><creatorcontrib>Shioura, Hiroyuki</creatorcontrib><creatorcontrib>Yokota, Syoko</creatorcontrib><creatorcontrib>Katoh, Kazuo</creatorcontrib><creatorcontrib>Roh, Sang‐gun</creatorcontrib><creatorcontrib>Iida, Fumiko</creatorcontrib><creatorcontrib>Komatsu, Tomohiko</creatorcontrib><creatorcontrib>Syoji, Noriaki</creatorcontrib><creatorcontrib>Sakuma, Hironori</creatorcontrib><creatorcontrib>Yamada, Shinichi</creatorcontrib><title>Search for an index for the taste of Japanese Black cattle beef by panel testing and chemical composition analysis</title><title>Animal science journal</title><addtitle>Anim Sci J</addtitle><description>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.</description><subject>Amino Acids - analysis</subject><subject>Animals</subject><subject>Beef</subject><subject>Carbohydrates - analysis</subject><subject>Carnosine - analysis</subject><subject>Cattle</subject><subject>chemical composition</subject><subject>Cooking - methods</subject><subject>Fatty Acids - analysis</subject><subject>Female</subject><subject>Food Quality</subject><subject>Herbivores</subject><subject>Humans</subject><subject>Inosine Monophosphate - analysis</subject><subject>Japanese Black cattle</subject><subject>Meat - analysis</subject><subject>Meat quality</subject><subject>panel test</subject><subject>Quantitative Trait, Heritable</subject><subject>Taste</subject><subject>Taste - physiology</subject><subject>Taurine - analysis</subject><issn>1344-3941</issn><issn>1740-0929</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkV1rHCEUhqU05Puif6AIvUkuJvFrHOcyDUnbEMjFJteDOseuW2fc6izN_vu6u2kvAoEI4tHz8HDkRegTJRe0rEudFxeUSck_oEPaCFKRlrUfS82FqHgr6AE6ynlBCG1aUu-jA9YISYmsD1GagU52jl1MWI_Yjz08by_THPCk8wQ4Onynl3qEDPhr0PYXtnqaAmAD4LBZ400v4Any5MefxdJjO4fBWx2wjcMyZj_5OJaGDuvs8wnaczpkOH05j9HT7c3j9ffq_uHbj-ur-8qKmvGKG-dayignjHCjuazLlkQ54ohmShKjBKW6vCggRoDirTPK9orRnkNt-DE623mXKf5elem6wWcLIZRx4yp3VCnayFYK9g6UyYbThtcF_fIKXcRVKl_bUI3knJNWFep8R9kUc07gumXyg07rjpJuk1lXMuu2mRX284txZQbo_5P_QirA5Q744wOs3zZ1V7O7nfIvdRKeiw</recordid><startdate>201703</startdate><enddate>201703</enddate><creator>Suzuki, Keiichi</creator><creator>Shioura, Hiroyuki</creator><creator>Yokota, Syoko</creator><creator>Katoh, Kazuo</creator><creator>Roh, Sang‐gun</creator><creator>Iida, Fumiko</creator><creator>Komatsu, Tomohiko</creator><creator>Syoji, Noriaki</creator><creator>Sakuma, Hironori</creator><creator>Yamada, Shinichi</creator><general>Blackwell Publishing Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>7TK</scope><scope>7U9</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>M7N</scope><scope>P64</scope><scope>RC3</scope><scope>7X8</scope></search><sort><creationdate>201703</creationdate><title>Search for an index for the taste of Japanese Black cattle beef by panel testing and chemical composition analysis</title><author>Suzuki, Keiichi ; Shioura, Hiroyuki ; Yokota, Syoko ; Katoh, Kazuo ; Roh, Sang‐gun ; Iida, Fumiko ; Komatsu, Tomohiko ; Syoji, Noriaki ; Sakuma, Hironori ; Yamada, Shinichi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4523-3bff912130203ba365a36608f0f0a2860b8411a6088e0b4e839fb8cd821d3e5b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Amino Acids - analysis</topic><topic>Animals</topic><topic>Beef</topic><topic>Carbohydrates - analysis</topic><topic>Carnosine - analysis</topic><topic>Cattle</topic><topic>chemical composition</topic><topic>Cooking - methods</topic><topic>Fatty Acids - analysis</topic><topic>Female</topic><topic>Food Quality</topic><topic>Herbivores</topic><topic>Humans</topic><topic>Inosine Monophosphate - analysis</topic><topic>Japanese Black cattle</topic><topic>Meat - analysis</topic><topic>Meat quality</topic><topic>panel test</topic><topic>Quantitative Trait, Heritable</topic><topic>Taste</topic><topic>Taste - physiology</topic><topic>Taurine - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Suzuki, Keiichi</creatorcontrib><creatorcontrib>Shioura, Hiroyuki</creatorcontrib><creatorcontrib>Yokota, Syoko</creatorcontrib><creatorcontrib>Katoh, Kazuo</creatorcontrib><creatorcontrib>Roh, Sang‐gun</creatorcontrib><creatorcontrib>Iida, Fumiko</creatorcontrib><creatorcontrib>Komatsu, Tomohiko</creatorcontrib><creatorcontrib>Syoji, Noriaki</creatorcontrib><creatorcontrib>Sakuma, Hironori</creatorcontrib><creatorcontrib>Yamada, Shinichi</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Neurosciences Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Animal science journal</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Suzuki, Keiichi</au><au>Shioura, Hiroyuki</au><au>Yokota, Syoko</au><au>Katoh, Kazuo</au><au>Roh, Sang‐gun</au><au>Iida, Fumiko</au><au>Komatsu, Tomohiko</au><au>Syoji, Noriaki</au><au>Sakuma, Hironori</au><au>Yamada, Shinichi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Search for an index for the taste of Japanese Black cattle beef by panel testing and chemical composition analysis</atitle><jtitle>Animal science journal</jtitle><addtitle>Anim Sci J</addtitle><date>2017-03</date><risdate>2017</risdate><volume>88</volume><issue>3</issue><spage>421</spage><epage>432</epage><pages>421-432</pages><issn>1344-3941</issn><eissn>1740-0929</eissn><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.</abstract><cop>Australia</cop><pub>Blackwell Publishing Ltd</pub><pmid>27461065</pmid><doi>10.1111/asj.12663</doi><tpages>1</tpages></addata></record> |
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| ispartof | Animal science journal, 2017-03, Vol.88 (3), p.421-432 |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete; Alma/SFX Local Collection |
| subjects | Amino Acids - analysis Animals Beef Carbohydrates - analysis Carnosine - analysis Cattle chemical composition Cooking - methods Fatty Acids - analysis Female Food Quality Herbivores Humans Inosine Monophosphate - analysis Japanese Black cattle Meat - analysis Meat quality panel test Quantitative Trait, Heritable Taste Taste - physiology Taurine - analysis |
| title | Search for an index for the taste of Japanese Black cattle beef by panel testing and chemical composition analysis |
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