著者
沖谷 明紘
出版者
The Japanese Society of Nutrition and Dietetics
雑誌
栄養学雑誌 (ISSN:00215147)
巻号頁・発行日
vol.60, no.3, pp.119-129, 2002-06-01 (Released:2010-02-09)
参考文献数
20
被引用文献数
5 2

A review is presented of the recent results mainly obtained by author's studies on the texture, taste and odor of chicken, pork and beef. An organoleptic study revealed that the texture of beef was very similar to that of pork but quite different from that of chicken. The meat-like taste and umami of soup were most intensive with chicken and weakest with beef, the umami of the soup being attributable to glutamic acid and 5'-inosine monophosphate. The organoleptic test panel was unable to identify chicken, pork and beef soups by their tastes, possibly due to the fact that the free amino acid pattern of each soup was similar with these three types of meat. On the other hand, the organoleptic test panel could readily identify chicken, pork and beef by their odor. The meat of Nagoya Cochin chicken was shown to have a unique odor of the meat of aigamo (a crossbreed of domestic and wild ducks). There was no difference in the odor character among the meat from three types of pig, including Kagoshima Berkshire. Wagyu beef from Japanese Black Cattle was found to have a preferable aroma (Wagyu beef aroma) which was sweet and fatty. This Wagyu beef aroma was concluded to be the main reason why the Japanese prefer Wagyu beef to imported beef. The Wagyu beef aroma was generated through unknown reactions between lean meat, fat and oxygen and the subsequent heating process.

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外部データベース (DOI)

Twitter (10 users, 10 posts, 6 favorites)

和牛の美味さには香りも含まれているのですね。面白い文献でした。 https://t.co/LQh7nbYgkQ
食肉のおいしさの決定要因 https://t.co/GOJ1YBFUP4
https://t.co/m6aCbYRO9u >食 肉の軟 らか さの好 ましい基準は 民族 によってか な り異 なってお り,牛 肉は軟 らかいほ ど よい とす る日本人の基準 は,世 界 の どの国で も認め られ る基準で はない。ブ
CiNii 論文 -  食肉のおいしさの決定要因 https://t.co/9u5MdcZS6l https://t.co/GLPy6eQfHF
@sei_rd @sion_emi 官能検査で「甘味」があると評価される場合あるのでゆっくり味わうと甘いのかもしれません。 でも、肉なのか脂なのか、どのような成分が甘いのかはわかりませんが。 安肉を早食いしてる身分には無縁の話です。 https://t.co/kMLdOiEG3d
食肉のおいしさの決定要因(沖谷, 2002) https://t.co/JdYRnhcv6W
いろいろな研究があるね https://t.co/jlnxOKEIOB

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