Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattle

Meat Science

Volumn 112, Issue , 2016, Pages 46-51

  Iida, Fumiko ^a   Miyazaki, Yuki ^a   Tsuyuki, Risako ^a   Kato, Kenichi ^b   Egusa, Ai ^c   Ogoshi, Hiro ^a   Nishimura, Toshihide ^c  

^a JAPAN WOMEN'S UNIVERSITY   (Japan)

^b Kyoto Nakasei   (Japan)

^c NIPPON VETERINARY AND LIFE SCIENCE UNIVERSITY   (Japan)

Author keywords

Amino peptidase; Breaking property; Dry aging; Sensory evaluation; Umami intensity

Indexed keywords

BEEF; MEATS; SENSORY ANALYSIS;

AMINO PEPTIDASE; BREAKING PROPERTY; DRY AGING; SENSORY ATTRIBUTES; SYNERGISTIC EFFECT; UMAMI INTENSITY;

QUALITY CONTROL;

FAT INTAKE; FRAGRANCE; GLUTAMIC ACID; INOSINE PHOSPHATE;

ANALYSIS; ANIMAL; BOVINE; CHEMICAL PHENOMENA; COMPARATIVE STUDY; COOKING; FAT INTAKE; FOOD QUALITY; FOOD STORAGE; HARDNESS; HUMAN; INBRED STRAIN; JAPAN; MEAT; MECHANICS; PROTEIN DEGRADATION; REFRIGERATION; SENSATION; TASTE; TIME FACTOR; YOUNG MODULUS;

ANIMALS; ANIMALS, INBRED STRAINS; CATTLE; CHEMICAL PHENOMENA; COOKING; DIETARY FATS; ELASTIC MODULUS; FOOD QUALITY; FOOD STORAGE; GLUTAMIC ACID; HARDNESS; HUMANS; INOSINE MONOPHOSPHATE; JAPAN; MEAT; MECHANICAL PHENOMENA; ODORANTS; PROTEOLYSIS; REFRIGERATION; SENSATION; TASTE; TIME FACTORS;

EID: 84969650200     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.10.015     Document Type: Article

References (33)

1. Association of Official Analytical Chemists (AOAC) Official methods of analysis 1990, AOAC, Washington, DC, USA. 15th edn.
2. Bradford M.M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry 1976, 72:248-254.
3. Brewer S., Novakofski J. Consumer sensory evaluations of aging effects on beef quality. Journal of Food Science 2008, 73(1):78-82.
4. Campbell R.E., Hunt M.C., Levis P., Chambers E. Dry-aging effects on palatability of beef longissimus muscle. Journal of Food Science 2001, 66(2):196-199.
5. Christensen L., Gunving A., Torngren M.A., Aaslyng M.D., Knochel S., Christensen M. Sensory characteristics of meat cooked for prolonged times at low temperature. Meat Science 2012, 90:485-489.
6. Dixon C.L., Woerner D.R., Tokach R.J., Chapman P.L., Engle T.E., Tatum J.D., Belk K.E. Quantifying the aging response and nutrient composition for muscle of the beef round. Journal of Animal Science 2012, 90:996-1007.
7. Hughes J.M., Oiseth S.K., Purslow P.P., Warner R.D. A structural approach to understanding the interactions between colour, water-holding capacity and tenderness. Meat Science 2014, 98:520-532.
8. Iida F., Horie K., Nishimura T. Taste and texture characteristics of beef cooked by different methods. Journal of Home Economics of Japan 2014, 65(1):3-12.
9. Iida F., Saitou K., Kawamura T., Yamaguchi S., Nishimura T. Effect of fat content on sensory characteristics of marbled beef from Japanese black steers. Animal Science Journal 2015, 86(7):707-715.
10. Inoue K., Hirabara S., Nade T., Hujita K., Yamauchi K. Effects of sire on ether extract and fatty acid composition of the M. longissimus dorsi in crossbred between Japanese black bulls and Holstein cows. Nihon Chikusan Gakkaiho 2002, 73(3):381-387. (in Japanese).
11. Inoue K., Kobatashi M., Shoji N., Kato K. Genetic parameters for fatty acid composition and feed efficiency traits in Japanese black cattle. Animal 2011, 5:7987-7,994.
12. Jones S.D.M., Jeremiah L.E., Tong A.K.W., Lutz S., Robertson W.M. The effects of marbling level, electrical stimulation, and post-mortem aging on the cooking and palatability properties of beef rib-eye steaks. Canadian Journal of Animal Science 1991, 71:1037-1043.
13. Matsuishi M., Kume J., Itou Y., Takahashi M., Arai M., Nagatomi H., Okitani A. Aroma components of Wagyu beef and imported beef. Japanese Journal of Zootechnology Sciences 2004, 75(3):409-415. (in Japanese).
14. Mikami M., Nagao M., Sekikawa M., Miura H. Changes in peptide and free amino acid contents of different bovine muscle homogenate during storage. Japanese Animal Science and Technology 1995, 66(7):630-638. (in Japanese).
15. Nishimura T., Rhue M.R., Okitani A., Kato H. Components contributing to the improvement of meat taste during storage. Agricultural and Biological Chemistry 1988, 52(9):2323-2330.
16. Nishimura T., Okitani A., Rhue M.R., Kato H. Survey of neutral aminopeptidases in bovine, porcine, and chicken skeletal muscles. Agricultural and Biological Chemistry 1990, 54(11):2769-2775.
17. Nishimura T., Kato Y., Okitani A., Kato H. Purification and properties of aminopeptidase C from chicken skeletal muscle. Agricultural and Biological Chemistry 1991, 55(7):1771-1778.
18. Nishimura T., Rhue M.R., Kato H., Arai S. Purification and properties of aminopeptidase H from bovine skeletal muscle. Journal of Agricultural and Food Chemistry 1994, 42:2709-2712.
19. Okitani A., Fujimaki M. The changes of " Myosin B" during storage of rabbit muscle part V. denaturation of F-actin solution. Agricultural and Biological Chemistry 1968, 32(2):178-184.
20. Okitani A., Nakamura T., Fujimaki M. The changes of " Myosin B" during storage of rabbit muscle part VI. Effect of Ca-chelating agent on ATPase activity of intact and trypsin-treated " Myosin B" . Agricultural and Biological Chemistry 1968, 32(6):683-688.
21. Okitani A., Otsuka Y., Sugitani M., Fujimaki M. Some properties of neutral proteolytic system in rabbit skeletal muscle. Agricultural and Biological Chemistry 1974, 38(3):573-579.
22. Okitani A., Matsuishi M., Matsumoto T., Kamoshida E., Sato M., Matsukura U., Fujimaki M. Purification and some properties of cathepsin B from rabbit skeletal muscle. European Journal of Biochemistry 1988, 171:377-381.
23. Parrish F.C., Rust R.E., Popenhagen G.R., Miner B.E. Effect of postmortem aging time and temperature on beef muscle attributes. Journal of Animal Science 1969, 29:398-403.
24. Shimada A., Watanuki M., Tanisawa Y., Hatae K. Changes in the taste of beef with aging. Journal of Home Economics Japan 1992, 43(3):199-206.
25. Smith G.C., Culp G.R., Carpenter Z.L. Postmortem aging of beef carcasses. Journal of Food Science 1978, 43(3):823-826.
26. Suzuki A., Homma N., Fukuda A., Hirao K., Uryuu T., Ikeuchi Y. Effect of high pressure treatment on the flavour-related components in meat. Meat Science 1994, 37:369-379.
27. Takahashi K. Non-enzymatic weakening of myofibrillar structures during conditioning of meat: Calcium ions at 0.1 mM and their effect on meat tenderization. Biochimie 1992, 74(3):247-250.
28. Ueda Y., Watanabe A., Higuchi M., Shingu H., Kushibiki S., Shinoda M. Effects of intramuscular fat deposition on the beef traits of Japanese black steers (Wagyu). Animal Science Journal 2007, 78:189-194.
29. Wheeler T.L., Shackelford S.D., Koohmaraie M. Sampling, cooking, and coring effects on Warner-Bratzler shear force values in beef. Animal Science Journal 1996, 74:1553-1562.
30. Yamaguchi S. The synergistic taste effect of monosodium glutamate and disodium 5'-inosinate. Journal of Food Science 1967, 32:473-478.
31. Yamaguchi S. Fundamental properties of umami in human taste sensation. Umami: A basic taste 1987, 48-73. Marcel Dekker Inc., New York and Basel. Y. Kawamura, M. Kare (Eds.).
32. Yamaguchi S., Yoshikawa T., Ikeda S., Ninomiya T. Measurement of the relative taste intensity of some l-α-amino acids and 5'-nucleotides. Journal of Food Science 1971, 36:846-849.
33. Yanagihara K., Yano Y., Nakamura T., Nakai H., Tanabe R. Changes in sensory, physical and chemical properties of beef loins during prolonged conditioning at chilled temperature. Japanese Animal Science and Technology 1995, 66(2):160-168. (in Japanese).