Reason for Superior Palatability of Japanese Wagyu Beef.

Marker Assisted Selection for Beef Palatability Characteristics

Genetic Analyses on Carcase Characters of Australian Wagyu Beef Cattle

Producers of Wagyu beef have unique opportunities to assess high value markets, where carcase value is determined primarily on marbling score. To date, there have been limited genetic studies of this breed, especially in Australia. Newly developed image analysis equipment could be a useful tool to analyse carcase characters. This study estimated genetic parameters for carcase traits measured by...

Enhancing palatability traits in beef chuck muscles.

Thirty-six USDA Select complexus, latissimus dorsi, rhomboideus, serratus ventralis (SEV), splenius, subscapularis, supraspinatus (SUS), and triceps brachii (TRB) muscles were studied. Muscles were assigned to one of four treatments: control, marinated, needle-pumped, and vacuum-tumbled to reach 10% brine pick-up after treatment. The solution was formulated to have 0.5% of sodium chloride and 0...

Metabolic Imprinting Effect in Beef Production: Effects of Nutritional Manipulation During an Early Stage on the Beef Quality and Quantity in Wagyu (Japanese Black) and Holstein Cattle

The aim of this study was to produce high-quantity safe beef product while maximising the use of domestic grass resources. We would like to apply “metabolic imprinting”, which is based on medical research regarding “the developmental origins of health and disease (DOHaD)” to beef production. In this study, we investigate, using molecular biology and histochemistry methods, whether the metabolic...

Relationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability.

One hundred beef carcasses were selected at three packing plants and were used to determine the relationship between glycolytic potential (GP) and dark, firm, and dry (DFD) beef and to determine the effects of DFD status and GP on cooked beef palatability. Eight individual muscles were excised from one hindquarter of each carcass at d 7 postmortem: longissimus lumborum, psoas major, gluteus med...