2022 Volume 93 Issue 2 Pages 113-124
Recently, Fat quality of Japanese Black steers is regard as important things. Then the texture analysis which reflects the touch of the fat of Japanese beef, was examined using the trapezius muscle of 44 Japanese black cattle, 5 Japanese brown cattle and 4 Japanese short horn cattle as an examination of the friction measurement method which reflects the touch of the fat of Japanese beef. The relation between friction measurement and eating quality was compared and was examined with sensory evaluation value of longissimus thoracis muscle division, constant rate compression fracture measurement, crude fat content and oleic acid percentage. In addition, the associations between friction measures of the trapezius muscle and fracture measures of the longissimus thoracis muscle, crude fat content, oleate proportion and monounsaturated fatty acid percentage (MUFA) of 142 Japanese Black cattle were also investigated. The results showed that the friction measurement condition with high correlation with sensory evaluation value of 53 Japanese cattle was the average friction coefficient of vertical load 0.3 N, and the value was lower with high crude fat content and oleic acid percentage. In addition, in the correlation between the friction measurement of the trapezius muscle and the above measurement of the longissimus thoracis muscle of 142 Japanese Black cattle, there was the negative correlation with the friction coefficient and MUFA rate. From them, the possibility of contributing to the objective measurement which reflects the feeling of the fat of the Japanese beef was indicated by the friction measurement method.
