Effect of intramuscular fat content on the sensory characteristics and dynamic flavor attributes of Japanese black cattle beef

Abstract

AbstractThe intramuscular fat (IMF) in beef affects its flavor intensity and attributes, which have a significant impact on palatability. We conducted a sensory evaluation by descriptive analysis, Temporal Check‐All‐That‐Apply, and a chemical analysis of 40 ribeye steaks from Japanese Black cattle to determine the relationship among IMF% and sensory characteristics including dynamic flavor attributes. The increased IMF% of Japanese Black cattle beef had intensified sweet and grilled/roasted flavors and reduced off‐flavor, whereas excessive IMF% resulted in a decrease in water‐soluble precursors of volatile and taste compounds including free amino acid and reducing sugars and weakened the flavor intensities. Beef with IMF% of approximately 40% exhibited strong and long‐lasting sweet and grilled/roasted flavors represented by butter‐ and roasted nut‐like, respectively, and a low perception of off‐flavors represented by gamey, bloody, and grassy. These flavor attributes may be responsible for its high flavor intensity and overall evaluation score, whereas an IMF% of >55% lowered these scores. The excessive IMF% of beef may induce the less palatable sensory characteristics.