EFFECTS OF BIOLOGICAL SOURCE ON COOKING AND PALATABILITY ATTRIBUTES OF BEEF PRODUCED FOR THE JAPANESE MARKET

Boneless beef loin samples from five biological sources (Japanese Wagy u, American Wagyu (3/4-7/8 Wagyu), Angus, Longhorn and US Choice) were evaluated for cooking and palatability attributes as shabu-shabu, ste aks and roasts. Japanese Wagyu beef was superior in palatability compa red to Angus, Longhorn and US Choice beef when prepared as shabu-shabu or as steaks. Very palatable beef was produced for the Japanese marke t when the Wagyu breed and a controlled, extended feeding period were utilized. The results were more equivocal when the beef was prepared a s roasts, but it is unlikely that a substantial demand for roasts will develop in Japan due to high retail costs and traditions in cookery.