Comparison of sensory characteristics and fatty acid composition between Wagyu crossbred and Angus steers.
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Angus (n = 10) and crossbred (3 4 and 7 8 ) Wagyu (n = 10) steers were fed a diet according to typical Japanese standards for 552 days. The steers were fed to gain approximately 090 kg/head/day. Fatty acid composition was determined for subcutaneous and intramuscular adipose tissue, and M. longissimus dorsi muscle. Trained sensory evaluation and a consumer triangle test were performed on M. longissimus dorsi muscle steaks. For subcutaneous and intramuscular tissue. Wagyu adipose tissue possessed higher (P < 005) percentages of 14:1, 16:1 and 18:1 and a lower (P < 005) percentage of 16:0 and 18:0 than corresponding tissues from Angus steers. Trained sensory panel analysis revealed no differences (P < 005) in any of the sensory traits between steaks from Wagyu crossbred and Angus steers. However, a consumer triangle test indicated that consumers can detect a difference between breeds.
author list (cited authors)
May, S. G., Sturdivant, C. A., Lunt, D. K., Miller, R. K., & Smith, S. B.
complete list of authors
May, SG||Sturdivant, CA||Lunt, DK||Miller, RK||Smith, SB