Document Detail


Effects of biological source on cooking and palatability attributes of beef produced for the Japanese market.
MedLine Citation:
PMID:  22061035     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Boneless beef loin samples from five biological sources (Japanese Wagyu, American Wagyu (3 4 - 7 8 Wagyu), Angus, Longhorn and US Choice) were evaluated for cooking and palatability attributes as shabu-shabu, steaks and roasts. Japanese Wagyu beef was superior in palatability compared to Angus, Longhorn and US Choice beef when prepared as shabu-shabu or as steaks. Very palatable beef was produced for the Japanese market when the Wagyu breed and a controlled, extended feeding period were utilized. The results were more equivocal when the beef was prepared as roasts, but it is unlikely that a substantial demand for roasts will develop in Japan due to high retail costs and traditions in cookery.
Authors:
J R Busboom; L E Jeremiah; L L Gibson; K A Johnson; C T Gaskins; J J Reeves; R W Wright
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Meat science     Volume:  35     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  1993  
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  241-58     Citation Subset:  -    
Copyright Information:
Copyright © 1993. Published by Elsevier Ltd.
Affiliation:
Department of Animal Sciences, Washington State University, Pullman, Washington 99164-6310, USA.
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