| Abstrakt: |
In Wagyu beef, the marbling has been improved, and then the fat quality attracts attention. Recent researches of fat quality on eating quality has been progressed and were reviewed. Wagyu fat has high monounsaturated fatty acids composition including oleic acid mainly, and has low melting point. In the evaluation methods of fat quality, non-destructive, rapid technique by portable near infrared fiber-optic device is applied at meat markets in Japan. The fat measurements are used for the genetic improvement and the branding of Wagyu. In panel tests, Wagyu (pure breed in Japan) and foreign Wagyu (cross) meat have excellent values in flavor, tenderness and juiciness, and show high consumer preference. Wagyu fat with low melting point is related to the high texture and rich juiciness. Free oleic and linoleic acids are noted as a sixth taste substance to stimulate not only fat taste (oleogustus) but also sweet, umami tastes. While polyunsaturated fatty acids cause oxidative off-flavour, together with monounsaturated fatty acids become precursors such as lactones with sweet flavour and aldehydes with beef fat aroma. These findings showed that the fat quality of Wagyu is an important trait of the eating quality composed from texture, juiciness and flavor. [ABSTRACT FROM AUTHOR] |
