2020 Volume 26 Issue 3 Pages 329-338
The amount and fatty acid composition of intramuscular fat are considered to contribute to beef tenderness and aroma; however, the effect on taste-traits remains poorly understood. This study aimed to develop a suitable beef broth sampling method using an electronic taste sensing system to clarify the influence of intramuscular free fatty acids (FFAs) on the taste of Japanese Black Wagyu beef. Japanese Black Wagyu and Holstein beef broths were prepared by four methods during postmortem aging and analyzed using the electronic taste sensing system. For comparison, the cooked samples were also subjected to sensory evaluation. The results of this study revealed that boiling is the most appropriate method for beef taste-trait estimation, as the taste-traits of boiled broth analyzed by the electronic taste sensing system coincided well with those analyzed by sensory evaluation, especially for the taste-traits of umami and sweetness. The increase in amounts of FFAs in beef broth during postmortem aging likely influences the taste-traits of Japanese Black Wagyu beef.
