+ Site Statistics
References:
54,258,434
Abstracts:
29,560,870
PMIDs:
28,072,757
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

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.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 002621558

Download citation: RISBibTeXText


Related references

Flavor and taste comparison between Japanese black cattle beef, dairy cattle beef and imported beef. Animal Science & Technology 65(2): 142-148, 1994

Wagyu beef aroma in Wagyu (Japanese Black Cattle) beef preferred by the Japanese over imported beef. Animal Science Journal 72(6): 498-504, 2001

Study on factors related to beef quality: On the flavor and umami taste of Japanese Black cattle branded beef. Animal Science & Technology 66(3): 274-282, 1995

The identification of beef breeds (Korean cattle beef, Holstein beef and imported beef) using random amplified polymorphic DNAs. Korean Journal of Animal Science 37(6): 651-660, 1995

Comparison of feeding systems: feed cost, palatability and environmental impact among hay-fattened beef, consistent grass-only-fed beef and conventional marbled beef in Wagyu (Japanese Black cattle). Animal Science Journal 82(2): 352-359, 2011

Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattle. Meat Science 112: 46-51, 2016

Search for an index for the taste of Japanese Black cattle beef by panel testing and chemical composition analysis. Animal Science Journal 88(3): 421-432, 2016

Efficiency of beef production by dairy, dairy-beef and beef cattle 1962-70. Final report. Agric. Res, Pretoria., Pt 1, 37-40, 1971

Studies on judgment and inspection of korean beef and imported beef i. meat pigment and ultrastructure in korean beef and imported beef before shipment. Korean Journal of Animal Science 34(2): 121-124, 1992

Improvement of the system of utilizing imported breeds of beef cattle for the creation of a pedigree basis of beef cattle husbandry in the USSR. 1975

Basic studies on development of excellent strains in japanese beef cattle 4. sire evaluation for beef production traits of japanese brown cattle by best linear unbiased prediction method. Proceedings of School of Agriculture Kyushu Tokai University (4): 35-42, 1985

Studies on the color, pH and bacterial count of Hanwoo (Korean cattle) beef and imported beef. Korean Journal of Animal Science 39(3): 275-280, 1997

Comparisons of three animal productions: dairy cattle, beef cattle and sheep. 1978

Body conformation and performance of dual-purpose beef-dairy and dairy-beef cattle from a Russian Simmental population. Lucrari Stiintifice, Institutul de Cercetari pentru Cresterea Taurinelor (8): 161-169, 1982

Ratio of n-6/n-3 in the diets of beef cattle Effect on growth, fatty acid composition, and taste of beef. Animal Feed Science and Technology 170(3-4): 0-181, 2011