What is beef 'tenderness' in consumer? An investigation using ISO5492 texture vocabularies.

• Project/Area Number: 21700746
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Single-year Grants
• Research Field: Eating habits, studies on eating habits
• Research Institution: National Agricultural Research Organization
• Principal Investigator: SASAKI Keisuke 独立行政法人農業・食品産業技術総合研究機構, 畜産物品質研究チーム, 主任研究員 (20343981)
• Project Period (FY): 2009 – 2010
• Project Status: Completed (Fiscal Year 2010)
• Budget Amount: ¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000); Fiscal Year 2010: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000); Fiscal Year 2009: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
• Keywords: 食嗜好と評価 / 牛肉の食感

Research Abstract

It was indicated that beef 'tenderness' in consumer was attributed with both 'chewiness' and 'hardness', defined in ISO5492 vocabularies and ISO11036 standard scales. Intramuscular fat of beef improves both 'chewiness' and 'hardness'. In addition, 'chewiness' was highly correlated with machinery Warner-Bratzler Shear Force values.

Research Products

• [Journal Article] Beef texture characterization using internationally established texture vocabularies in ISO5492 : 1992 : Differences among four different end-point temperatures in three muscles of Holstein steers. (2010)
  • Author(s): Sasaki, K., Motoyama, M., Yasuda, J., Yamamoto, T., Oe, M., Narita, T., Imanari, M., Fujimura, S., Mitsumoto, M.
  • Journal Title: Meat Science 86 Pages: 422-429
  • Peer Reviewed
• [Journal Article] Beef texture characterization using internationally established texture vocabularies in ISO5492:1992 : Differences among four different end-point temperatures in three muscles of Holstein steers. (2010)
  • Author(s): Sasaki, K., Motoyama, M., Yasuda, J., Yamamoto, T., Oe, M., Narita, T., Imanari, M., Fujimura, S., Mitsumoto, M.
  • Journal Title: Meat Science Volume: 86 Pages: 422-429
  • Peer Reviewed
• [Presentation] 脂肪交雑が異なる牛サーロインの食感表現 (2010)
  • Author(s): 佐々木啓介, ほか
  • Organizer: 日本畜産学会第112回大会
  • Place of Presentation: 明治大学駿河台キャンパス
  • Year and Date: 2010-03-29
• [Presentation] 脂肪交雑が異なる牛サーロインの食感表現 (2010)
  • Author(s): 佐々木啓介・本山三知代・成田卓美
  • Organizer: 日本畜産学会第112回大会.講演要旨 P.121
• [Presentation] 'Chewiness' and 'hardness,' defined in ISO5492 : 1992, are distinguished in beef longissimus muscle cooked at four different end-point temperatures. (2009)
  • Author(s): Sasaki, K., Motoyama, M., Yamamoto, T., Oe, M., Mitsumoto, M.
  • Organizer: 55th International Congress of Meat Science and Technology.P.1088-1090.ポスター番号PE7.02
  • Place of Presentation: Abstracts.
• [Remarks] 佐々木啓介・本山三知代・安田潤平・山本禎・大江美香・成田卓美・今成麻衣・藤村忍・三津本充.牛肉において「かみ切りやすさ」と「変形しやすさ」は異なる食感として認知される.畜産草地研究成果情報.No.10.印刷中.2011
• [Remarks] 業績リストとして
  • URL: http://www.nilgs.affrc.go.jp/org/aprt/hinteam/teamgyoseki.html
• [Remarks] 業績一覧として
  • URL: http://www.nilgs.affrc.go.jp/org/aprt/hinteam/teamgyoseki.html
• [Remarks] 業績一覧として
  • URL: http://www.nilgs.affrc.go.jp/org/aprt/hinteam/teamgyoseki.html