Graduate School of Agricultural Science, Tohoku University, Sendai, Japan.
Japan Women's University, Tokyo, Japan.
Anim Sci J. 2017 Mar;88(3):421-432. doi: 10.1111/asj.12663. Epub 2016 Jul 27.
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.
为了寻找与日本和牛卓越口感相关的化学成分指标，我们进行了小组测试，并分析了七种牛肉品牌的化学成分。本研究使用了来自五头小母牛的 35 块里脊牛肉，这些牛肉根据日本肉类分级标准评为 A4 级以上的七个品牌出售。化学成分分析评估了生肉和烤肉，烤肉是在与小组测试相同的条件下烤制的。小组测试和化学成分分析的结果表明，里脊牛肉的脂肪酸组成、糖含量、三磷酸腺苷（ATP）相关化合物、氨基酸组成和气味组成在牛肉品牌之间存在差异。此外，烤肉和生肉之间化学成分的相关性非常高。烤肉中的糖含量和 ATP 相关化合物与小组测试的“整体评价”项目显著相关。烤肉和生肉中的 ATP 相关化合物，如肌苷酸、肌肽和牛磺酸，与小组测试的“鲜味强度”项目显著相关。这些结果表明，这些成分的组成对于与牛肉整体评价相关的指标很重要。
