Abstract
To obtain guidelines to establish more exact and objective sensory tests for Japanese Black beef by clarifying factors
affecting its ''tastiness'', the relation between sensory evaluation and physico-chemical characteristics of six rib loin meat
samples from heifers and steers averaging 29.4 months of age (meat quality grade, 4; BMS, 6–7) were assessed by 24 meat
traders as panelists. Kendall’s coefficients of concordance for evaluation of meat in appearance and its sensory evaluation
among panelists were significant (P < 0.01), but the evaluations were not necessarily in agreement, meaning that it was difficult
to predict the latter evaluation from the former one. Results show that the crude fat content of the meat, unsaturated
fatty acid concentration, fat melting point, and monounsaturated fatty acid composition of subcutaneous lipids of the cattle
complexly influenced the sensory evaluation. Therefore, results suggest that the evaluation based on physico-chemical
characteristics, rather than evaluation of meat appearance, might be more indicative of sensory characteristics. Nevertheless,
it was impossible to identify some primary physico-chemical characteristics related to sensory evaluation in beef
samples with little difference in the meat quality grade.
