TY - JOUR AU1 - Suzuki, Keiichi AU2 - Shioura, Hiroyuki AU3 - Yokota, Syoko AU4 - Katoh, Kazuo AU5 - Roh, Sang‐gun AU6 - Iida, Fumiko AU7 - Komatsu, Tomohiko AU8 - Syoji, Noriaki AU9 - Sakuma, Hironori AU1 - Yamada, Shinichi AB - 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. TI - Search for an index for the taste of Japanese Black cattle beef by panel testing and chemical composition analysis JF - Animal Science Journal DO - 10.1111/asj.12663 DA - 2017-03-01 UR - https://www.deepdyve.com/lp/wiley/search-for-an-index-for-the-taste-of-japanese-black-cattle-beef-by-cInr0wN0AJ SP - 421 EP - 432 VL - 88 IS - 3 DP - DeepDyve ER -