COMPARISON OF SENSORY CHARACTERISTICS AND FATTY-ACID COMPOSITION BETWEEN WAGYU CROSSBRED AND ANGUS STEERS

被引：93

作者：

MAY, SG ^{[1
]}

STURDIVANT, CA ^{[1
]}

LUNT, DK ^{[1
]}

MILLER, RK ^{[1
]}

SMITH, SB ^{[1
]}

机构：

[1] TEXAS A&M UNIV SYST, DEPT ANIM SCI, TEXAS AGR EXPT STN, COLL STN, TX 77843 USA

来源：

MEAT SCIENCE | 1993年 / 35卷 / 03期

关键词：

D O I：

10.1016/0309-1740(93)90034-F

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Angus (n = 10) and crossbred (3/4 and 7/8) Wagyu (n = 10) steers were fed a diet according to typical Japanese standards for 552 days. The steers were fed to gain approximately 0.90 kg/head/day. Fatty acid composition was determined for subcutaneous and intramuscular adipose tissue, and M. longissimus dorsi muscle. Trained sensory, evaluation and a consumer triangle test were performed on M. longissimus dorsi muscle steaks. For subcutaneous and intramuscular tissue. Wagyu adipose tissue possessed higher (P < 0.05) percentages of 14:1, 16:1 and 18:1 and a lower (P < 0.05) percentage of 16:0 and 18:0 than corresponding tissues from Angus steers. Trained sensory panel analysis revealed no differences (P > 0.05) in any of the sensory traits between steaks from Wagyu crossbred and Angus steers. However, a consumer triangle test indicated that consumers can detect a difference between breeds.

引用

页码：289 / 298

页数：10

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