EFFECTS OF BIOLOGICAL SOURCE ON COOKING AND PALATABILITY ATTRIBUTES OF BEEF PRODUCED FOR THE JAPANESE MARKET

被引：38

作者：

BUSBOOM, JR ^{[1
]}

JEREMIAH, LE ^{[1
]}

GIBSON, LL ^{[1
]}

JOHNSON, KA ^{[1
]}

GASKINS, CT ^{[1
]}

REEVES, JJ ^{[1
]}

WRIGHT, RW ^{[1
]}

机构：

[1] AGR CANADA,RES STN,MEAT RES SECT,LACOMBE T0C 1S0,ALBERTA,CANADA

来源：

MEAT SCIENCE | 1993年 / 35卷 / 02期

关键词：

D O I：

10.1016/0309-1740(93)90054-L

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Boneless beef loin samples from five biological sources (Japanese Wagyu, American Wagyu (3/4-7/8 Wagyu), Angus, Longhorn and US Choice) were evaluated for cooking and palatability attributes as shabu-shabu, steaks and roasts. Japanese Wagyu beef was superior in palatability compared to Angus, Longhorn and US Choice beef when prepared as shabu-shabu or as steaks. Very palatable beef was produced for the Japanese market when the Wagyu breed and a controlled, extended feeding period were utilized. The results were more equivocal when the beef was prepared as roasts, but it is unlikely that a substantial demand for roasts will develop in Japan due to high retail costs and traditions in cookery.

引用

页码：241 / 258

页数：18

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