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Flavour and taste comparisons between imported beef and beef of Japanese Black and dairy cattle

Flavour and taste comparisons between imported beef and beef of Japanese Black and dairy cattle

Animal Science and Technology 65(2): 142-148

Hamburger patties made from the meat of Japanese Black cattle were judged by a taste panel to have superior palatability and flavour to those made from the meat of dairy cattle or from meat imported from Australia. Fat quality was considered to play an important role in palatability. There were no differences in fatty acid composition of fat from meat of the 3 types.

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