Advanced SearchSearch Tips
Effects of Intramuscular Fat on the Sensory Characteristics of M. longissimus dorsi in Japanese Black Steers as Judged by a Trained Analytical Panel
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of Intramuscular Fat on the Sensory Characteristics of M. longissimus dorsi in Japanese Black Steers as Judged by a Trained Analytical Panel
Okumura, Toshiaki; Saito, Kaoru; Nade, Toshihiro; Misumi, Satsuki; Masuda, Yasuhisa; Sakuma, Hironori; Nakayama, Sachio; Fujita, Kazuhisa; Kawamura, Tadashi;
  PDF(new window)
The effects of intramuscular fat on the sensory characteristics of M. longissimus dorsi in Japanese Black steers were investigated by a trained analytical panel (average 13.4 panelists). Five sets (10 head) of artificial identical twins were divided into 2 groups, high level of intramuscular fat group (HG) which utilized the fattening method of increasing intramuscular fat and low level of intramuscular fat group (LG) which did not use the above method. Regarding M. longissmus dorsi which was produced for use in the sensory evaluation, crude fat contents of HG and LG was 25.8% and 23.2% respectively (p<0.05). Warner-Bratzler shear force, water holding capacity, cooking loss and fatty acid composition of HG and LG were similar between the two groups. M. Longissimus dorsi taken from HG and LG were tested for their sensory characteristics by a trained panel. HG was given higher points for juiciness than LG (p<0.05). There were no significant differences for tenderness and flavor between the two groups. Overall acceptability which synthesized each of the sensory characteristics of HG and LG were 5.04 and 4.69 points respectively (p = 0.05). These results suggested that juiciness increased with the increase of intramuscular fat, and this raised the overall acceptability of M. longissimus dorsi.
Intramuscular Fat;Sensory Evaluation;Japanese Black Steers;Juiciness;
 Cited by
Postnatal Expression Pattern of Adipose Type Fatty Acid Binding Protein in Different Adipose Tissues of Porcine,;;;;;

아세아태평양축산학회지, 2007. vol.20. 6, pp.811-816 crossref(new window)
Comparisons of Handling Practices of Culled Sheep Meat for Production of Mutton Curry,;;;;

아세아태평양축산학회지, 2008. vol.21. 5, pp.738-744 crossref(new window)
Comparison of Physicochemical and Functional Traits of Hanwoo Steer Beef by the Quality Grade,;;;;;;

한국축산식품학회지, 2014. vol.34. 3, pp.287-296 crossref(new window)
Beef quality with different intramuscular fat content and proteomic analysis using isobaric tag for relative and absolute quantitation of differentially expressed proteins, Meat Science, 2016, 118, 96  crossref(new windwow)
Association of carcass weight with quality and functional properties of beef from Hanwoo steers, Animal Production Science, 2015, 55, 5, 680  crossref(new windwow)
Tenderness and sensory attributes of the longissimus lumborum muscles with different quality grades from Chinese fattened yellow crossbred steers, Meat Science, 2016, 112, 52  crossref(new windwow)
Wagyu and the factors contributing to its beef quality: A Japanese industry overview, Meat Science, 2016, 120, 10  crossref(new windwow)
Quality attributes and composition of meat from red deer (Cervus elaphus), fallow deer (Dama dama) and Aberdeen Angus and Holstein cattle (Bos taurus), Journal of the Science of Food and Agriculture, 2015, 95, 11, 2299  crossref(new windwow)
Comparison of Physicochemical and Functional Traits of Hanwoo Steer Beef by the Quality Grade, Korean Journal for Food Science of Animal Resources, 2014, 34, 3, 287  crossref(new windwow)
Effects of high protein levels in concentrate feed during the early fattening stage on physico-chemical composition and sensory characteristics of M. longissimus in Japanese Black heifers, Animal Science Journal, 2008, 79, 3, 332  crossref(new windwow)
Relationships between sensory traits influencing overall judgment in sensory evaluation and fat content of beef from Japanese Black cattle, Nihon Chikusan Gakkaiho, 2016, 87, 3, 235  crossref(new windwow)
Changes in beef sensory traits as somatic-cell-cloned Japanese black steers increased in age from 20 to 30months, Meat Science, 2012, 90, 1, 159  crossref(new windwow)
Consumer Acceptability of Intramuscular Fat, Korean Journal for Food Science of Animal Resources, 2016, 36, 6, 699  crossref(new windwow)
Effect of marbling and chilled ageing on meat-quality traits, volatile compounds and sensory characteristics of beef longissimus dorsi muscle, Animal Production Science, 2017, 57, 5, 981  crossref(new windwow)
AMSA. 1995. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. National Live Stock and Meat Board, Illinois, USA.

Boleman, S. J., S. L. Boleman, R. K. Miller, J. F. Taylor, H. R. Cross, T. L. Wheeler, M. Koohmaraie, S. D. Shackelford, M. F. Miller, R. L. West, D. D. Johnson and J. W. Savell. 1997. Consumer evaluation of beef of known categories of tenderness. J. Anim. Sci. 75:1521-1524.

Caine, W. R., J. L. Aalhus, D. R. Best, M. E. R. Dugan and L. E. Jeremiah. 2003. Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks. J. Anim. Sci. 64:333-339.

Clemens, E., V. Arthaud, R. Mandigo and W. Woods. 1973. Fatty acid composition of bulls and steers as influenced by age and dietary energy level. J. Anim. Sci. 37:1326-1331.

Dryden, F. D. and J. A. Marchello. 1970. Influence of total lipids and fatty acid composition upon the palatability of three bovine muscles. J. Anim. Sci. 31:36-41.

Enser, M. and J. D. Wood. 1993. Effect of time of year on fatty acid composition and melting point of UK lamb. Proceedings of the 39th International Congress of Meat Science and Technology. 2:74.

Folch, J., M. Lees and G. H. S. Stanley. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226:497-509.

French, P., E. G. O'Riordan, F. J. Monahan, P. J. Caffrey, D. J. Troy and A. P. Moloney. 2001. The eating quality of meat of steers fed grass and/or concentrates. Meat Sci. 57:379-386. crossref(new window)

Huff-Lonergan, E., T. J. Baas, M. Malek, J. C. M. Dekkers, K. Prusa and M. F. Rothschild. 2002. Correlation among selected pork quality traits. J. Anim. Sci. 80:617-627.

Inoue, K., S. Hirabara, T. Nade, K. Fujita and K. Yamauchi. 2002. Effects of sire on ether extract and fatty acid composition of the M. longissimus dorsi in crossbred between Japanese Black bulls and Holstein cows. Nihon Chikusan Gakkaiho. 73:381-387. crossref(new window)

JMGA. 1988. New beef carcass grading standards. Japan Meat Grading Association, Tokyo, Japan.

JMISC. 2005. Guidelines for sensory evaluation of meat in Japan. Japan Meat Information Service Center, National Livestock Breeding Center, Japan.

Jost, J. K., C. A. Dinkel and W. J. Costello. 1983. Beef tenderness and palatability as influenced by chemical measures and quality and yield grade factors. J. Anim. Sci. 56:1077-1087.

Kim, C. J. and E. S. Lee. 2003. Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef. Meat Sci. 63:397-405. crossref(new window)

Lengyel, Z., F. Husveth, P. Polgar, F. Szabo and L. Magyar. 2003. Fatty acid composition of intramuscular lipids in various muscles of Holstein-Friesian bulls slaughtered at different ages. Meat Sci. 65:593-598. crossref(new window)

Matsubara, K., Y. Inoue, K. Tahata and K. Nakagawa. 1998. Quality of and consumer preference for marketing beef. Bull. Hyogo Pre. Agri. Inst. 34:10-15.

Mandell, I. B., J. G. Bchanan-Smith and C. P. Campbell. 1998. Effects of forege vs grain feeding on carcass characteristics, fatty acid composition, and beef quality in Limousin-Cross steers when time on feed is controlled. J. Anim. Sci. 76:2619-2630.

Melton, S. L., M. Amiri, G. W. Davis and W. R. Backus. 1982. Flavor and chemical characteristics of ground beef from grass-, forage-grain-and grain-finished steers. J. Anim. Sci. 55:77-87.

Mitsuhashi, T., M. Mistumoto, Y. Yamashita and S. Ozawa. 1988. Age-associated changes in melting points of fat and fatty acid composition in certain adipose tissues from Japanese Black steers. Bulletin of the Chugoku agricaltual experiment station. 2:43-51.

Mitsumoto, M., Y. Yamashita, T. Mitsuhashi and N. Nakanishi. 1986. Influence of age and body weight on the physicochemical characteristics of the Longissimus muscle in Japanese Black steers. Jpn. J. Zootech. Sci. 57:257-264.

Nade, T., S. Hirabara, T. Okumura and K. Fujita. 2003. Effects of vitamin A on carcass composition concerning younger steer fattening of Wagyu cattle. Asian-Aust. J. Anim. Sci. 16:353-358.

Nade, T., S. Misumi, T. Okumura, Y. Masuda, Y. Hashiyada and K. Fujita. 2004. Effect of vitamin A on meat quality of principal muscles concerning younger steers fattening of Wagyu. Bull. Beef Cattle Sci. 76:87-94.

Nishimura, T., A. Hattori and K. Takahashi. 1999. Structural changes in intramuscular connective tissue during the fattening of Japanese Black cattle: Effect of marbling on beef tenderization. J. Anim. Sci. 77:93-104.

Oka, A., T. Dohgo, M. Juen and T. Saito. 1998a. Effects of vitamin A on beef quality, weight gain, and serum concentrations of thyroid hormones, insulin- like growth factor- I, and Insulin in Japanese Black Steers. Anim. Sci. Technol. 69:90-99.

Oka, A., F. Iwaki, T. Dougo, S. Ohtagaki, M. Noda, T. Shiozaki, O. Endoh and M. Ozaki. 2002. Genetic effects on fatty acid composition of carcass fat of Japanese Black Wagyu steers. J. Anim. Sci. 80:1005-1011.

Oka, A., Y. Maruo, T. Miki, T. Yamasaki and T. Saito. 1998b. Influence of vitamin A on quality of beef from the Tajima strain of Japanese Black cattle. Meat Sci. 48:159-167. crossref(new window)

Platter, W. J., J. D. Tatum, K. E. Belk, P. L. Chapman, J. A. Scanga and G. C. Smith. 2003. Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks. J. Anim. Sci. 81:2741-2750.

Tatum, J. D., G. C. Smith, B. W. Berry, C. E. Murphey, F. W. Williams and Z. L. Carpenter. 1980. Carcass characteristics, time on feed and cooked beef palatability attribute. J. Anim. Sci. 50:833-840.

Tatum, J. D., G. C. Smith and Z. L. Carpenter. 1982. Interrelationships between marbling, subcutaneous fat thickness and cooked beef paratability. J. Anim. Sci. 54:777-784.

USDA. 1989. Official united states standards for grades of beef carcasses. Agric. Marketing Serv. USDA, Washington, DC.

Waldman, R. C., G. G. Suess and V. H. Brungardt. 1968. Fatty acids of certain bovine tissue and their association with growth, carcass and palatability traits. J. Anim. Sci. 27:632-635.

Watanabe, A., Y. Ueda and M. Higuchi. 2004. Effects of slaughter age on the levels of free amino acids and dipeptides in fattening cattle. Anim. Sci. J. 75:361-367. crossref(new window)

Wierbicki, E. and F. E. Deatherage. 1958. Determination of waterholding capacity of fresh meats. J. Agric. Food. Chem. 6:387-392. crossref(new window)

Westerling, D. B. and H. B. Hedrick. 1979. Fatty acid composition of bovine lipids as influenced by diet, sex and anatomical location and relationship to sensory characteristics. J. Anim. Sci. 48:1343-1348.

Xie, Y. R., J. R. Busboom, C. T. Gaskins, K. A. Johnson, J. J. Reeves, R. W. Wright and J. D. Cronrath. 1996. Effects of breed and sire on carcass characteristics and fatty acid profiles of crossbred Wagyu and Angus steers. Meat Sci. 43:167-177. crossref(new window)

Yanagihara, K., Y. Yano, T. Nakamura, H. Nakai and R. Tanabe. 1995. Changes in sensory, physical and chemical properties of beef loins during prolonged conditioning at chilled temperatures. Anim. Sci. Technol. (Jpn). 66:160-166.

Zembayashi, M., H. Nabeta and T. Mototsuji. 1988. Effects of breeds and nutritional planes on intramuscular lipid deposition of fattening of steers. Jpn. J. Zootech. Sci. 59:39-48.