Journal article
Effects of biological source on cooking and palatability attributes of beef produced for the Japanese market
Meat science, Vol.35(2), pp.241-258
1993
Handle:
https://hdl.handle.net/2376/105449
PMID: 22061035
Abstract
Boneless beef loin samples from five biological sources (Japanese Wagyu, American Wagyu (
3
4
–
7
8
Wagyu), Angus, Longhorn and US Choice) were evaluated for cooking and palatability attributes as shabu-shabu, steaks and roasts. Japanese Wagyu beef was superior in palatability compared to Angus, Longhorn and US Choice beef when prepared as shabu-shabu or as steaks. Very palatable beef was produced for the Japanese market when the Wagyu breed and a controlled, extended feeding period were utilized. The results were more equivocal when the beef was prepared as roasts, but it is unlikely that a substantial demand for roasts will develop in Japan due to high retail costs and traditions in cookery.
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Details
- Title
- Effects of biological source on cooking and palatability attributes of beef produced for the Japanese market
- Creators
- J.R Busboom - Department of Animal Sciences, Washington State University, Pullman, Washington 99164-6310, USAL.E Jeremiah - Meat Research Section, Agriculture Canada Research Station, Lacombe, Alberta, Canada, T0C 1S0L.L Gibson - Meat Research Section, Agriculture Canada Research Station, Lacombe, Alberta, Canada, T0C 1S0K.A Johnson - Department of Animal Sciences, Washington State University, Pullman, Washington 99164-6310, USAC.T Gaskins - Department of Animal Sciences, Washington State University, Pullman, Washington 99164-6310, USAJ.J Reeves - Department of Animal Sciences, Washington State University, Pullman, Washington 99164-6310, USAR.W Wright - Department of Animal Sciences, Washington State University, Pullman, Washington 99164-6310, USA
- Publication Details
- Meat science, Vol.35(2), pp.241-258
- Academic Unit
- Animal Sciences, Department of
- Publisher
- Elsevier Ltd
- Identifiers
- 99900546935101842
- Language
- English
- Resource Type
- Journal article