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1.
A questionnaire based on sensory evaluation of completely domestic grass‐fed beef was carried out on 157 Japanese undergraduate students aged between 18 and 22 years in Kitasato University. The sensory evaluation sheet consisted of 10 questions concerning preference for domestic grass‐fed beef, and three demographic/lifestyle questions. Using principal component analysis and cluster analysis, the respondents were divided into four groups (G1–G4). G1 accepted almost all properties. G2 accepted most properties but disliked chewiness. G3 accepted juiciness and flavor but disliked the color and texture of the meat. G4 tended to dislike almost all properties. According to chi‐square test, most G2‐people statistically liked other commercial beef and G4‐people had neutral and negative impressions. G1‐ or G3‐people did not have any significant tendency as regards beef preference. These results indicate that most of the young respondents who preferred domestic grass‐fed beef could not accept its texture, and some respondents could accept its juiciness and flavor. It is also suggested that a part of the people who like commercial beef do not prefer chewiness of grass‐fed beef. Such information will aid grass‐fed beef cattle breeders, producers and packers to improve the quality of beef and its evaluation.  相似文献   

2.
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3.
A questionnaire study examining Japanese consumers’ requirements for beef quality was carried out in April 2002 in Tsukuba, Ibaraki, Japan. Answers from 532 participants were used for the statistical analysis. Twenty questions about sensory properties, appearance, safety and freshness, production area, price, and other properties were prepared. The answers were applied to principal component analysis. Five principal components were obtained and defined, and the principle component scores were used to classify participants. The panels were classified into four groups profiled as ‘specific quality orientated’, ‘Wagyu (Japanese beef) orientated’, ‘safety and freshness orientated’ and ‘overall high quality orientated’. In addition, gender and age characteristics were different among the groups. Sensory properties did not affect the classification of respondents.  相似文献   

4.
Impressions and purchasing intentions of Japanese consumers regarding pork produced by ‘Ecofeed’, a trademark of food‐waste or co‐product animal feeds certified by the Japanese government, were investigated by a questionnaire on the Internet. ‘Ecofeed’ did not elicit specific impressions as compared to domestic, imported, Kurobuta (in Japan), and specific pathogen‐free (SPF) pork. Purchasing intent for ‘Ecofeed’ pork was the second lowest of the five pork products. Knowledge and purchasing experience regarding ‘Ecofeed’ pork was the lowest of the five pork products. Respondents were classified into four categories according to their impressions of ‘Ecofeed’ pork. The largest category of respondents did not have any specific impression of ‘Ecofeed’ pork and had little knowledge of pork farming. A category that had a positive impression for ‘Ecofeed’ pork had high knowledge of the pork farming system. In order to establish ‘Ecofeed’ pork in Japan, our results suggest that information disclosure and education about ‘Ecofeed’, its certification system, environmental benefits and the current self‐efficiency ratio of animal feed, are needed.  相似文献   

5.
The objective of this research was to evaluate the texture and consumer acceptability of goat meat frankfurter formulations with no added fat (NAF), beef fat (BF), or canola oil (CO). Consumer sensory evaluation, fat, and moisture and texture profile analyses were performed on goat meat frankfurters produced with the fat sources BF, CO, and NAF. For sensory evaluations, NAF was less tender (P = 0.007; 4.90 vs. 4.11 and 4.35 for BF and CO, respectively) and the flavor was liked less (P = 0.004; 4.59 vs. 3.83 and 4.30 for BF and CO, respectively); BF was scored as the juiciest (P = 0.003; 3.86 vs. 4.49 and 4.58 for CO and NAF, respectively); and CO had the least amount of flavor (P = 0.029; 3.65 vs. 3.12 and 3.10 for BF and NAF, respectively). Moisture was least (P < 0.001) in CO (46.59%), followed by BF (48.57%) and NAF (55.80%). The amount of fat was not different (P = 0.761) in BF (24.36%) or CO (24.43%) but was less (P < 0.001) in NAF (9.06%), as expected. The NAF had the most protein (P < 0.001; 34.14%), followed by CO (27.98%) and BF (26.07%). For texture profile analyses, NAF had the least hardness value (P = 0.008; 3.92 vs. 4.48 and 4.40 for BF and CO, respectively) and least chewiness value (P = 0.026; 2.89 vs. 3.39 and 3.29 for BF and CO, respectively). Beef fat and CO were not different for hardness (P = 0.596) or chewiness (P = 0.530). No differences were observed in springiness (P = 0.954) or resilience (P = 0.561). The sensory panelists tended to prefer BF for overall acceptability. Results from these data revealed that value-added goat meat products received acceptable sensory scores; therefore, continued research and development will greatly expand the knowledge of goat meat and increase the acceptance of value-added products.  相似文献   

6.
牛肉是一种营养价值较高的食品,具有高蛋白、低脂肪、低胆固醇等优点。随着人们对健康和保健意识的提高,消费者越来越意识到健康和饮食的关系,要求吃到高质量的牛肉。肌内脂肪是影响牛肉品质的重要因素之一,影响牛肉的多汁性、嫩度和风味,适宜的肌内脂肪含量可以改善肉质,提高牛肉的营养价值和食用品质。肌内脂肪的含量和分布受遗传和营养等多种因素的控制和影响,通过营养调控干预机体代谢来改善肌内脂肪是一种切实可行的途径。文章仅就肌内脂肪与牛肉感官品质、营养及保健价值的关系和国内外通过日粮营养调控改善牛肉肌内脂肪含量,提高牛肉质量的技术研究作一综述。  相似文献   

7.
Marbling, defined by the amount and distribution of intramuscular fat, is an economically important trait of beef cattle in Japan. The c2‐11#2 expressed sequence tag (EST) has been previously shown to possess expression difference in musculus longissimus muscle between low‐marbled and high‐marbled steer groups, and to be located within genomic region of a quantitative trait locus for marbling. Thus, the ribosomal protein L27a (RPL27A) gene containing the c2‐11#2 EST sequence was considered as a positional candidate for the gene responsible for marbling. In the present study, a single nucleotide polymorphism (SNP) in the promoter region of the RPL27A, referred to as g.3109537C>T, was detected between the 2 steer groups. The SNP was associated with the predicted breeding value for beef marbling standard number by the analyses using Japanese Black beef cattle population. The effect of genotypes of the SNP on the predicted breeding value for subcutaneous fat thickness was not statistically significant. These findings suggest that the RPL27A SNP may be useful for effective marker‐assisted selection to increase the levels of marbling in Japanese Black beef cattle.  相似文献   

8.
ABSTRACT

1. The current consumer preference for healthier meat products is associated with less additives in manufacturing (so-called ‘clean-label’) or the addition of non-meat ingredients with functional properties, recognised as improving specific technological properties in meat products.

2. This study evaluated the effect of the addition of alpha-cyclodextrin and wheat fibre to low-fat chicken frankfurters containing 35% mechanically deboned chicken meat on the technological and sensorial properties during refrigerated storage.

3. The results showed that the addition of dietary fibres (alpha-cyclodextrin and wheat fibre) in low-fat chicken frankfurters improved emulsion stability, hardness, chewiness and reduced cohesiveness.

4. Alpha-cyclodextrin helped the retention of fat globules in the microstructure and affected colour in the sensorial evaluation.

5. The use of alpha-cyclodextrin, in combination with wheat fibre, as a new ingredient to substitute fat in emulsified meat products containing mechanically deboned chicken, improved emulsion stability and texture.

6. Alpha-cyclodextrin and wheat fibre were effective in contributing to fat reduction without affecting the sensory properties of the product.  相似文献   

9.
[目的] 探究芥末粗多糖对牛肉糜质构特性及氧化稳定性的影响。[方法] 在牛肉糜基础配方中添加0.5%和2.5%的芥末粗多糖,以添加卡拉胶和丁基羟基茴香醚（butyl hydroxy anisd,BHA）的牛肉糜作为对照,各组牛肉糜于4 ℃储藏20 d,测定各组牛肉糜的硬度、回复性、胶着度、咀嚼度、硫代巴比妥酸（thiobarbituric acid reactive substances,TBARS）值、总巯基含量、羰基含量、pH值和色度值,利用统计学方法分析储藏期各组牛肉糜上述指标的差异。[结果] 添加0.5%的芥末粗多糖对牛肉糜的硬度、回复性、胶着度、咀嚼度有显著（P<0.05）改善作用,可以达到与卡拉胶相同的效果,但当芥末粗多糖的添加量为2.5%时,对上述4项质构特性指标无显著（P>0.05）影响;添加0.5%的芥末粗多糖可以显著（P<0.05）降低牛肉糜的TBARS值,减缓丙二醛（malondialdehyde,MDA）含量的增加,抑制脂肪的氧化;添加2.5%的芥末粗多糖能在一定程度上减缓牛肉糜红度的劣变,显著（P<0.05）抑制pH值的上升,减缓总巯基含量的下降,但不能较好地抑制羰基化合物的产生。[结论] 芥末粗多糖不仅能改善牛肉糜的质构特性,还能在一定程度上缓减氧化,保持色泽稳定,研究结果为其作为一种新型天然抗氧化剂在牛肉制品中的应用提供了参考。  相似文献   

10.
The objective of this article is to compare feed cost, palatability and environmental impacts among feeding systems of high concentrate (HC), high hay (HH) and grass‐only‐fed (Gof) groups. Feed cost was the sum of costs paid for feed intake times the price of feed per kilogram. Palatability was measured by a panel taste test using HH and Gof beef and analyzed for differences. Environmental impacts were calculated based on 1 kg of Japanese beef yield of CO2 equivalents (eq) and animal end weights at each feeding stage. Results showed that the HH and Gof feeding systems could significantly reduce feed costs by approximately 60% and 78%, respectively, from the HC. In the panel taste test, 50% and 47.50% of panelists indicated that HH beef was ‘extremely delicious’ and ‘acceptable,’ respectively, while 15% indicated that Gof beef was ‘extremely delicious’; 62.50% indicated that Gof beef was ‘acceptable.’ Environmental impacts of each feeding system in terms of CO2 equivalents (eq) were 9.32, 6.10 and 2.04 tonnes of eq for the HC, HH and Gof, respectively. The HH was an economical system that produced moderate impacts on the environment and had impressive taste.  相似文献   

11.
Reasons for performing study: Diagnosis and treatment of pathologies involving synovial structures in the shoulder region are technically difficult. Ultrasound‐guided (UG) injection techniques have been shown to be highly accurate, safe and reliable for various structures in human and equine patients. Objectives: To develop easy‐to‐use and reliable UG injection techniques for the infraspinatus bursa (IB), bicipital bursa (BB) and scapulohumeral joint (SHJ) and to compare them with conventional ‘blind’ methods. Methods: Eight pairs of equine shoulders were positioned on a computed‐tomography (CT) table with left and right shoulders randomly assigned to Operator A (UG) and Operator B (‘blind’). Contrast medium mixed with methylene blue was injected into the target structures. Time and number of attempts for correct needle placement and ease of injection were recorded. A CT scan of each shoulder was performed after every injection to evaluate the location of contrast material. Once injections and CT scans were completed, anatomic dissections were conducted. Statistical analysis was used to compare UG and ‘blind’ techniques with significance set at P<0.05. Results: Intra‐synovial injections using UG techniques were successful in all 24 synovial structures compared with 14/24 with conventional methods. The median number and range of needle repositioning to obtain accurate needle placement was 1 (1–2) for UG and 2 (1–4) for the ‘blind’ techniques. The median time and range required for accurate needle placement was 75.5 s (32–210 s) for UG and 43.5 s (11–140) for ‘blind’ technique. In 31% of all attempts, ease of injection was not indicative of successful intra‐synovial administration. Conclusions: Ultrasound‐guided injections of IB, BB and SHJ proved to be highly reliable and more accurate than conventional ‘blind’ techniques. Potential relevance: Ultrasound‐guided injection techniques may be of great help for equine practitioners in the diagnosis and treatment of pathologies involving synovial structures in the shoulder region. Further work is needed to confirm these results in clinical cases.  相似文献   

12.
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13.
To search for an index for chemical composition related to superior taste in Japanese Black beef, we conducted panel tests and analyzed the chemical composition of seven beef brands. Thirty‐five sirloin beefs from five heifers were used in this study, sold under seven beef brands graded as more than A4 on the Japanese Meat Grade scale. The chemical composition analyses assessed both raw and roasted meat, the latter of which was roasted under the same conditions as those used for the panel test. Results of the panel test and chemical composition analyses revealed that fatty acid composition, sugar content, adenosine triphosphage (ATP)‐related compounds, amino acid composition and odor composition in the sirloin meat differed among beef brands. Furthermore, the correlations of chemical compositions between roasted and raw meat were significantly high. Sugar content and ATP‐related compounds in roasted meat were significantly correlated with the item ‘overall evaluation’ of the panel test. ATP‐related compounds, such as inosinic acid, carnosine and taurine, in roasted and raw meat were correlated significantly with the item ‘umami intensity’ of the panel test. These results suggest that the composition of these components is important for an index related to the overall evaluation of beef.  相似文献   

14.
A review of basic engineering concepts of ultrasound is presented for the layperson with implications toward the use of ultrasound on beef animals. The use of ultrasound for determining quality traits such as percentage of intramuscular fat is discussed in detail. Results of both A-mode and B-mode preliminary investigations are presented. Preliminary results show that intramuscular fat may be predicted using an A-mode transducer coupled with frequency analysis.  相似文献   

15.
Ectopic fats have been recognized as a new risk factor for metabolic syndrome. In obese humans, ectopic fat accumulations are affected by body fat distribution. Intramuscular adipose tissue is categorized as one of the ectopic fats. Japanese black cattle (Wagyu) are characterized by the ability to accumulate high amounts of intramuscular adipose tissue. In Japan, the marbling level is indicated by the beef marbling standard number (BMS No.), which reflects the intramuscular fat content of longissimus muscle. We hypothesized that the intramuscular fat accumulation is affected by the body fat distribution in Wagyu cattle. In this study, we showed that the BMS No. was not correlated with the subcutaneous and visceral adipocyte diameter. In contrast, the BMS No. was positively correlated with intramuscular adipocyte diameter. These results indicate that the intramuscular adipocyte diameter of Wagyu is hypertrophied with an increase in the intramuscular fat accumulation. In addition, we showed that the BMS No. was positively correlated with the subcutaneous fat percentage. In contrast, the BMS No. was negatively correlated with the visceral fat percentage. These results indicate that highly marbled Wagyu cattle have a higher percentage of subcutaneous fat and a lower percentage of visceral fat.  相似文献   

16.
Reasons for performing study: There is contradictory published evidence on the potential efficacy of ‘tongue ties’ (TTs) for treatment of intermittent dorsal displacement of the soft palate (DDSP) in racehorses. Objectives: To evaluate the effect of TTs on racing performance in Thoroughbred racehorses in the UK using a retrospective cohort study. Methods: Data on individual horses' lifetime racing performance and TT use were retrieved from the Racing Post Online Database. Exposed cases were horses that ran with a TT in randomly chosen race meetings on one of 60 randomly chosen dates from 2001–2003. Unexposed (control) horses were matched to each exposed horse. Various measures of racing performance were analysed both within and between exposed and unexposed groups. Subsets of exposed horses that ran for 3 or 5 consecutive starts wearing TTs and their matched controls were analysed separately to examine the effect of repeated TT use. Results: The inclusion criteria were fulfilled by 108 horses. The odds ratio for ‘improvement’ in race earnings between exposed and unexposed horses was 1.85 for horses that ran at least once with a TT, and 3.60 and 4.24, respectively, for horses that ran in 3 or 5 consecutive races wearing a TT. After instigation of TT use, horses that ran in 3 or 5 consecutive races wearing a TT had a significant increase in earnings when they ran wearing a TT compared to their pre‐TT races. Conclusions and potential relevance: The use of a TT appears to have a beneficial effect on racing performance in a selected population of Thoroughbred racehorses.  相似文献   

17.
Marbling, defined by the amount and distribution of intramuscular fat, is an economically important trait of beef cattle in Japan. The endothelial differentiation , sphingolipid G-protein-coupled receptor , 1 ( EDG1 ) gene has been considered as a positional functional candidate for the gene responsible for marbling. We have recently reported that 2 single nucleotide polymorphisms (SNPs), c.-312A > G in the 5' untranslated region (UTR) and c.*446G > A in the 3' UTR in EDG1 were associated with marbling in Japanese Black beef cattle, but this was not functional and a causal mutation for marbling. In the present study, we detected 2 novel SNPs, referred to as g.1475435G > A and g.1471620G > T , in the 5' flanking region of the EDG1 between low-marbled and high-marbled steer groups, which were previously shown to have EDG1 expression differences in musculus longissimus muscle. The g.1475435G > A SNP seemed not to segregate in Japanese Black beef cattle. The g.1471620G > T SNP was associated with the predicted breeding value for beef marbling standard number by the analyses using Japanese Black beef cattle population. Based on these findings, we hypothesized that the g.1471620G > T SNP might have an impact on EDG1 expression and also marbling.  相似文献   

18.
A 4‐month‐old male British Blue cat with catarrhal to haemorrhagic enteritis showed massive colonization of the stomach, small intestine and caecum with spiral‐shaped bacilli. In the stomach, organisms were located in foveolae and gland lumina and within unaltered and degenerate epithelial cells. Inflammatory infiltration was moderate and T cell dominated. In the intestine, bacilli were found in the gut lumen, between villi, in crypt lumina and within epithelial cells. Degeneration of crypt epithelial cells as well as crypt dilation and moderate to massive macrophage‐dominated infiltration of the mucosa and submucosa were observed. Immunohistochemically, bacilli were positive with an antibody against Helicobacter. Ultrastructurally, the organisms strongly resembled ‘Flexispira rappini’, a spiral‐shaped Helicobacter species known as a normal intestinal colonizer in dogs and mice.  相似文献   

19.
In this study, macroscopic and histopathological lesions produced by a virulent South American isolate (‘Quillota’) of hog cholera virus were studied. The virus was inoculated in doses of 105 TCID50 in each of 35 pigs of 20 kg live weight. The animals were slaughtered from 4 to 18 days post‐inoculation. The presence of virus antigens in lymphatic tissue was confirmed by both direct immunofluorescence and Avidin‐Biotin‐Peroxidase techniques in formalin‐embedded tissue samples. Histological sections were stained with haematoxylin‐eosin and Mallory's phosphotungstic acid haematoxylin methods. The ‘Quillota’ isolate used in this study caused a disease characterized by vascular lesions (splenic infarcts, haemorrhages in the lymph nodes and the urinary system and disseminated microthrombosis), and necrosis of lymphocytes, particularly in the B‐areas of the lymphoid organs, lesions that are characteristic of the acute form of the disease. Other lesions observed were a non‐purulent meningoencephalitis, the necrosis of the epithelial cells of tonsils, the presence of fibrin nets in the red pulp and a marked thickening of the alveolar septa.  相似文献   

20.
Kapok seed and oil from the tropical zone are widely used as pig feed to harden porcine fat in Japan. This study evaluated the effect of dietary kapok oil supplementation on pork quality and sensory traits. Five Duroc pigs each were assigned to an experimental group supplemented with kapok oil and a control group. Dietary kapok oil supplementation had no effect on growth performance and intramuscular fat content in the Longissimus dorsi muscle (LM). Supplemental kapok oil increased saturated fatty acid contents in subcutaneous and intramuscular fat and decreased monounsaturated fatty acid levels (P < 0.05). Off‐flavor detection by a trained panel was higher in the experimental than the control group (P < 0.05), but tenderness, juiciness, texture and flavor intensity of LM chops were similar in both groups. The overall palatability of pork as judged by a consumer panel decreased with kapok oil supplementation (P < 0.01). These results indicate that while growth performance, intramuscular fat contents and carcass characteristics were unchanged, while dietary kapok oil supplementation makes firm fat to prevent inferior soft fat in pork, it can lower the palatability of pork due to a decrease in monounsaturated fatty acids.  相似文献   

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