Search for an index for the taste of Japanese Black cattle beef by panel testing and chemical composition analysis.

@article{Suzuki2017SearchFA,
  title={Search for an index for the taste of Japanese Black cattle beef by panel testing and chemical composition analysis.},
  author={Keiichi Suzuki and Hiroyuki Shioura and Syoko Yokota and Kazuo Katoh and Sang-gun Roh and Fumiko Iida and Tomohiko Komatsu and Noriaki Syoji and Hironori Sakuma and Shin-ichi Yamada},
  journal={Animal science journal = Nihon chikusan Gakkaiho},
  year={2017},
  volume={88 3},
  pages={
          421-432
        }
}
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… CONTINUE READING

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