Relationship between the fineness of marbling and sensory evaluation in Japanese Black cattle-Reference-Cited by-同舟云学术

Relationship between the fineness of marbling and sensory evaluation in Japanese Black cattle

Published:2017 Issue:2 Volume:88 Page:139-143
ISSN:1346-907X
Container-title:Nihon Chikusan Gakkaiho
language:en
Short-container-title:Nihon Chikusan Gakkaiho

Author:

ASA Reina¹,OKAMOTO Masayo²,SASAKI Kanae²,OOI Motoki³,TAKEO Masami¹,HAGIYA Koichi¹,KUCHIDA Keigo¹

Affiliation:

1. Obihiro University of Agriculture and Veterinary Medicine

2. Kushiro Junior College

3. Hokkaido Research Organization, Agricultural Research Department Animal Research Center

Publisher

Japanese Society of Animal Science

Subject

General Engineering

Link

https://www.jstage.jst.go.jp/article/chikusan/88/2/88_139/_pdf

Reference10 articles.

1. Emerson MR, Woerner DR, Belk KE, Tatum JD. 2013. Effectiveness of USDA instrument-based marbling measurements for categorizing beef carcasses according to differences in longissimus muscle sensory attributes. Journal of Animal Science 91, 1024-1034.

2. George MH, Tatum JD, Belk KE, Smith GC. 1999. An audit of retail beef loin steak tenderness conducted in eight U.S. cities. Journal of Animal Science 77, 1735-1741.

3. Lucherk LW, O’Quinn TG, Legakoc JF, Rathmanna RJ, Brooks JC, Miller MF. 2016. Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness. Meat Science 122, 145-154.

4. Miller MF, Carr MA, Ramsey CB, Crockett KL, Hoover LC. 2001. Consumer thresholds for establishing the value of beef tenderness. Journal of Animal Science 79， 3062-3068.

5. Nishimura T, Hattori A, Takahashi K.1999. Structural changes in intramuscular connective tissue during the fattening of Japanese black cattle : effect of marbling on beef tenderization. Journal of Animal Science 77, 93-104.

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