Author/Authors :
Okumura، نويسنده , , T. and Saito، نويسنده , , K. and Sowa، نويسنده , , T. and Sakuma، نويسنده , , H. and Ohhashi، نويسنده , , F. and Tameoka، نويسنده , , N. and Hirayama، نويسنده , , M. and Nakayama، نويسنده , , S. and Sato، نويسنده , , S. and Gogami، نويسنده , , T. and Akaida، نويسنده , , M. H. Kobayashi، نويسنده , , E. and Konishi، نويسنده , , K. and Yamada، نويسنده , , S. and Kawamura، نويسنده , , T.، نويسنده ,
Abstract :
Changes in sensory traits of longissimus muscle (LM) from 20–30-month-old cattle were investigated using somatic cell clones of Japanese black steers slaughtered at 20-, 25- and 30-months-old (n = 3, 4 and 4 respectively). The fat content of LM samples at 20, 25 and 30 months were 23.7, 38.7 and 41.1%, respectively. Soluble collagen content and collagen solubility at 20 months was greater than at 25 and 30 months. In terms of sensory traits, initial tenderness and juiciness at 25 months was greater than at 20 months, and fattiness at 25 and 30 months was greater than at 20 months. These results demonstrate that the changes in physicochemical traits of beef accompanying the differences in slaughter age affect the sensory traits although the desirable effects of the sensory traits do not continue throughout the entire fattening period.
Keywords :
Sensory trait , Somatic cell clone , Fattening age , beef , meat quality
