COMPARISON OF SENSORY CHARACTERISTICS AND FATTY-ACID COMPOSITION BETWEEN WAGYU CROSSBRED AND ANGUS STEERS

Angus (n = 10) and crossbred (3/4 and 7/8) Wagyu (n = 10) steers were fed a diet according to typical Japanese standards for 552 days. The s teers were fed to gain approximately 0.90 kg/head/day. Fatty acid comp osition was determined for subcutaneous and intramuscular adipose tiss ue, and M. longissimus dorsi muscle. Trained sensory, evaluation and a consumer triangle test were performed on M. longissimus dorsi muscle steaks. For subcutaneous and intramuscular tissue. Wagyu adipose tissu e possessed higher (P < 0.05) percentages of 14:1, 16:1 and 18:1 and a lower (P < 0.05) percentage of 16:0 and 18:0 than corresponding tissu es from Angus steers. Trained sensory panel analysis revealed no diffe rences (P > 0.05) in any of the sensory traits between steaks from Wag yu crossbred and Angus steers. However, a consumer triangle test indic ated that consumers can detect a difference between breeds.