Anatomical and physiological characteristics of ostrich (Struthio camelus var. domesticus) meat determine its nutritional importance for man

The ostrich is increasingly gaining interest as a livestock animal because of its potential to produce healthy red meat with a low fat content. This article describes the characteristics of ostrich meat that allow it to be marketed as a healthy alternative to beef. The muscles utilized for human consumption include the dorsal Muscularis obturatorius medialis and the hindquarters. The trade names of ostrich muscles are currently not standardized and classification is based on location and scientific nomenclature. Meat cuts of a high commercial value reach as much as 80–90% in the ostrich compared with approximately 45% in other species. Described here are key product characteristics important in its marketing, including fat content, cholesterol, fatty acids, sodium, iron, color, flavor and odor, tenderness, pH and water-holding capacity.     

日粮中脂肪酸对羊牛猪肉中长链多不饱和脂肪酸和共轭亚油酸的影响

随着消费者健康意识的提高,越来越多的研究关注提高家养动物肉产品中多不饱和脂肪酸(PUFA)含量,尤其是n-3长链脂肪酸和共轭亚油酸(CLA)在羊、牛、猪肉肌内脂中的含量。研究结果表明通过添加鱼油或鱼粉能提高动物肉中n-3长链脂肪酸含量。富含亚麻油酸(LNA)的日粮能提高肉中LNA、二十碳五烯酸(EPA)和二十二碳五烯酸(DPA)水平,但大部分对肌肉中二十二碳六烯酸(DHA)水平没有影响。然而,在日粮中添加鱼油或鱼粉大部分能提高动物肌肉中DHA含量。大部分研究中提高n-3脂肪酸含量的同时n-6脂肪酸含量下降,这主要归因于试验组日粮中n-6脂肪酸降低。这样刚好可以使肉中两者比例更合理,但对多不饱和脂肪酸与饱和脂肪酸比例没什么影响。饲喂反刍动物富含n-3脂肪酸日粮(亚麻籽或加草料)、鱼油或富含LA的浓缩料可提高肌肉中c9t11CLA含量。牛肉、羊肉中c9t11CLA在总脂中含量介于0.2~1.0 g/100 g,不随营养因素提高到更高。相对应的,在单胃动物日粮中添加混合CLA油则显著提高CLA含量。     

饲料桑生理活性物质及其饲用价值

饲料桑蛋白质含量高、氨基酸种类丰富、纤维素含量低,富含多种生理活性物质,是一种优良的多年生饲料资源,对牛、羊、猪、兔、鸡、鱼等多种畜禽都具有很好的适口性。蛋禽日粮中添加桑饲料,可以显著改善蛋黄颜色,提高蛋黄磷脂和不饱和脂肪酸含量,增加蛋清浓稠蛋白含量,改善蛋的风味和品质。肉类畜禽日粮中添加桑饲料,可以显著改善肉品色泽,提高肌肉中肌苷酸和不饱和脂肪酸含量、减少胆固醇含量,降低肌肉滴水损失、延缓pH值下降及脂质氧化变质,提高肉品质量。牛、猪等大型肉类动物采食桑饲料后可减少皮下脂肪沉积,增加肌肉间脂肪含量,有效改善肉的品质风味。综述了饲料桑中主要生理活性物质的种类、含量、结构特征、生理功能及其在畜禽养殖中的饲用价值;从生产性能和改善品质方面分析总结了饲料桑在多种畜禽养殖中的应用效果;提出了减轻抗营养因子不利影响、改善栽培利用效果的技术措施;展望了饲料桑开发应用前景。     

山羊肉的生产与营养价值

产肉是山羊的主要性能。世界的山羊增长率虽然比其它反刍家畜快，但山羊肉仍不能满足日益增长的人口的需要，我国也不例外。因此特别需要加快山羊肉生产的发展。我国山羊肉的生产是分散在农村的。在生产山羊肉时，需要注意山羊的胴体重。总的可食率和总的有商品价值率。了解山羊肉的营养价值才能更好地发展和利用山羊肉。山羊肉是一种高蛋白、低能量的食品。山羊肉蛋白质中的各种必需氨基酸含量充足，其含量占氨基酸总量的一半左右。与理想蛋白质所含的必需氨基酸相比，有四种氨基酸含量接近理想蛋白，其余的也都相差不大。蛋白质的生物价虽不如黄牛，但比水牛高。山羊脂肪的沉积主要在内脏，皮下脂肪比较少。肉中所含的脂肪酸，以不饱和脂肪酸为多，不饱和脂肪酸对人的营养有好处。亚油酸是人体摄入能量所必需的。山羊肉的胆固醇含量也较低。肌肉中Ｃａ的含量比牛肉少，而Ｐ的含量却比牛肉多，特别是小肠中的Ｐ含量几乎是牛的五倍。维生素Ｂ１和Ｂ２的含量山羊肉也比牛肉高     

安格斯牛和荷斯坦牛热鲜牛肉、冷鲜牛肉和冷冻牛肉的品质测定分析

[方法]以安格斯牛和中国荷斯坦奶牛为研究对象,比较分析同一品种内热鲜肉、冷鲜肉、冷冻肉3种形态牛肉的营养品质、理化特性和微观结构。[结果]结果表明,3种形态牛肉的营养成分和肉品质存在一定差异。冷冻肉水分和蛋白质含量最低(P<0.05);安格斯牛热鲜肉和冷鲜肉的甜味和芳香味氨基酸含量最高(P<0.05),荷斯坦牛热鲜肉的苦味氨基酸含量最高(P<0.05);荷斯坦牛热鲜肉、冷鲜肉的十三碳酸、花生四烯酸含量最高(P<0.05),热鲜肉、冷冻肉的花生二烯酸和二十碳三烯酸含量最高(P<0.05)。热鲜肉肉色深红,冷鲜肉和冷冻肉色泽稍亮偏黄(P<0.05)。安格斯牛热鲜肉最嫩,荷斯坦牛冷鲜肉最嫩(P<0.05);冷冻肉保水性最差(P<0.05)。热鲜肉肌肉横断面排列紧密,冷鲜肉和冷冻肉排列疏松呈蜂窝状,冷鲜肉肌节长度最大(P<0.05),冷冻肉肌纤维呈蜂窝状。[结论]本研究显示,同一品种不同形态牛肉的品质存在一定的差异,热鲜肉和冷鲜肉营养成分保存较完整、食用品质较好,可为牛肉产品的消费选择和优质生鲜肉加工提供理论参考。     

Possibility of amino acid nutrition in broiler

The consumption of poultry meats exceeds 50% of total meat consumption. With the outbreak of bovine spongiform encephalopathy and foot and mouth disease, the consumption of poultry meat is set to increase. The use of meat bone meal derived from cattle and pigs is prohibited. Therefore, plant protein has to be used more frequently and the importance of the study of amino acid nutrition is increasing. In order to improve dietary efficiency, it is necessary to elucidate the exact amino acid requirements of poultry. The amino acid requirements are not constant and are affected by various factors. By using the plasma amino acid concentration as a parameter, it is possible to predict the amino acid requirements within a short period using a small number of animals repeatedly. By satisfying the amino acid requirements through supplementing crystalline amino acids, it is possible to reduce dietary protein and excretory nitrogen simultaneously. However, when the dietary protein is reduced, the abdominal fat tends to increase. This is solved by deciding the optimum dietary protein level, but it is difficult to control the taste of poultry meat by dietary amino acids.     

Effect of dietary high-oleic acid sunflower seed, palm oil and vitamin E supplementation on broiler performance, fatty acid composition and oxidation susceptibility of meat

1. A study was conducted to evaluate the effect of inclusion of two fat sources: high-oleic acid sunflower seed (HOASS; 0, 50, 100, 150 and 200 g/kg diet) and palm oil (PO), and dietary supplementation of vitamin E (alpha-tocopheryl acetate, 200 mg/kg diet) on performance, fatty acid composition and susceptibility to oxidation of white and dark chicken meat during refrigerated storage. Female chicks (3 to 6 weeks) were given one of 5 diets containing 90 g/kg of added fat with increasing monounsaturated fatty acid (MUFA) content, adjusted by progressively replacing PO by HOASS. 2. Body weight gain and gain:food ratio of birds were depressed in diets containing the highest proportions of HOASS (150 and 200 g/kg). Relative abdominal fat was reduced in birds fed diets including HOASS, except in the diet containing 100 g HOASS/kg. The inclusion of alpha-tocopheryl acetate improved body weight gain and gain:food ratio. 3. According to the fatty acid profile of the diets, saturated and polyunsaturated fatty acid (SFA and PUFA, respectively) contents were significantly reduced and MUFA content was significantly increased in white and dark chicken meats when the saturated oil, PO, was replaced progressively by HOASS in the diet. The inclusion of alpha-tocopheryl acetate increased PUFA content in both meats. 4. After 4 and 7 d of refrigerated storage, white and dark meat samples obtained from birds fed on diets containing HOASS had significantly lower thiobarbituric acid reacting substance (TBARS) values than those derived from the PO diet. The addition of alpha-tocopheryl acetate significantly reduced the lipid oxidation in white and dark meat. 5. Overall, the results showed that increasing MUFA content of chicken meat by replacing dietary PO with HOASS (up to 100 g/kg) did not adversely affect broiler performance and reduced the susceptibility of meat to oxidation during refrigerated storage. Dietary alpha-tocopherol supplementation improved chicken performance and was effective in protecting lipid meat from oxidation.     

Genetic relationships between meat quality traits and fatty acid composition in Japanese black cattle

Genetic parameters were estimated to investigate the relationships between meat quality traits and fatty acid composition from 11 855 Japanese Black cattle. The meat quality traits included beef marbling score (BMS), beef color score, firmness of beef (FIR), texture of beef (TEX) and beef fat color score (BFS). The data on fatty acid composition included oleic acid and monounsaturated fatty acids (MUFA) contents, the ratio of MUFA to saturated fatty acids (MUS) and the ratio of elongation. The heritability estimates for meat quality traits ranged from moderate (0.30) to high (0.72). The strong genetic correlations between them were useful for simultaneous genetic improvement. In addition, high heritability estimates of fatty acid composition, ranging from 0.60 to 0.63, indicated that they could also be improved genetically. The genetic correlations of fatty acid composition with BMS, FIR and TEX were weak and negative. In contrast, positive and stronger genetic correlations were found between BFS and fatty acid composition, in particular, related to the level of unsaturation (0.77 and 0.79 for MUFA and MUS, respectively). This implies that improving the level of unsaturation makes fat darker (more yellow) and thus requires balancing with BFS.     

Effects of feeds on flavor of red meat: a review

The effects of diet ingredients on red meat flavor are dependent on the type of diet, and, to a large extent, on the species: pork, mutton or lamb and beef. Sensory analysis of meat flavor has been used in most of the studies on the effects of feeds on meat flavor. In general, high-energy grain diets produced a more acceptable or a more intense flavor in red meats than low-energy forage or grass diets. Feeding pigs unsaturated fats increases the unsaturation in pork fat but results in only minor changes in pork flavor. Sheep must be fed protected, unsaturated fats in order to increase the unsaturation in their fat to be similar to pork fat. This increased unsaturation results in a greater flavor change in lamb or beef than in pork. Several dietary ingredients such as fish products, raw soybeans, canola oil and meal, and pasture grasses cause undesirable flavors in red meat. Analyses of lamb and beef produced on different diets have shown that type of feed affects the concentration of many flavor volatile compounds. However, only a few studies have quantified the volatiles of beef and lamb produced on different diets, and no reports of studies were found in which the volatiles of pork produced on different diets had been investigated. Hence, the importance of these changes in volatile concentration to meat flavor has not been determined.     

黎平黄牛肉质营养特性研究

为了研究黎平黄牛肉质营养成份选用5头黎平黄牛青年公牛屠宰,对肉质常规成分、氨基酸、脂肪酸进行全面分析测定,结果表明:鲜肉的蛋白质含量为23.08%,脂肪含量为4.08%;必需氨基酸与氨基酸总量(EAA/TAA)的比值为40.08%(未计色氨酸);不饱和脂肪酸(UFA)与总脂肪酸(TFA)的比例为45.78%.黎平黄牛肉富含蛋白质、风味氨基酸和脂肪酸,肉质柔软而不油腻,口感好,易消化,营养价值高,是优质的膳食肉资源.     

Functionality of Poultry Meat

Functional foods are foods enriched with single ingredients, which influence 1 or more functions of the consumer in a favorable way, exceeding the effects of normal adequate nutrition. Consumers can expect health benefits from these products. The production of functional poultry meat is a promising future perspective, although the market share of such products will be small. The objective of the present paper was to summarize some examples of functional poultry meat. Substances of interest for this purpose are fatty acids and antioxidants. Enrichment of poultry meat with these health-promoting substances is not really a new approach, but there exists a potential for meeting the recommended daily intake for humans despite a probable negative effect on product quality. In the past, many papers were published showing that poultry meat can be enriched with conjugated linoleic acid, omega-3 fatty acids, and Se in such a way that 100 g of enriched tissue meets 3 to 11, 70 to 130, and 60% of the recommended daily intake for humans, respectively. However, the occurrence of tough meat (conjugated linoleic acid) and an increased liability to oxidation (omega-3 fatty acids) may impair the use of functional poultry meat. More research is needed, both on these negative effects on human requirements for these substances and possible interactions between enriched components.     

Meat quality,fatty acid composition and sensory evaluation of Cherry Valley,Spent Layer and Crossbred ducks

The aim of this research was to compare meat quality characteristics of Cherry Valley (CV), Spent Layer (SL) and Crossbred (CB) ducks. Meat quality, proximate and fatty acid composition were measured in breast and thigh muscles from CV, SL and CB, as well as sensory evaluation of duck soup made from three breeds. The results showed SL contained a highest percentage of protein but lowest moisture than those of CV and intermediate CB (P < 0.05). The L* and b* value of SL ducks were lowest among three breeds (P < 0.05). The breast of SL had higher water‐holding capacity compared to CV (P < 0.05), although CV was the most tender among the three breeds (P < 0.05). SL had lower contents of saturated fatty acid and higher contents of unsaturated fatty acids with a more acceptable P/S ratio of 0.57 and n‐6/n‐3 ratio of 1.52 (P < 0.05). Intramuscular fat and polyunsaturated fatty acids were involved in producing intense aroma and flavor of duck meats. Differences of color and tenderness in meats were attributed to values of L* and cooking loss of muscles. In conclusion, it would be suggested that SL was more suitable for producing duck soup among the three breeds.     

Effects of dietary oleuropein supplementation on growth performance,serum lipid concentrations and lipid oxidation of Japanese quails

An in vivo experiment was conducted to compare the effects of dietary supplementation with oleuropein and/or α‐tocopheryl acetate on growth performance, serum lipid concentrations and lipid oxidation of Japanese quail meat during refrigerated storage. Performance and slaughtering parameters were not affected by dietary treatments. The diets supplemented with oleuropein at the levels of 150 or 200 mg/kg were more effective in delaying lipid oxidation in breast and thigh meats compared with the control diet. The dietary inclusion of neither vitamin E nor oleuropein at different levels did not significantly affect the fatty acid compositions of the breast meat compared with the control diet. The diets supplemented with oleuropein at the levels of 150 or 200 mg/kg had significantly the highest polyunsaturated fatty acid and omega‐3 fatty acid contents in thigh meat compared with the vitamin E diet. The ratio of omega‐6 fatty acids to omega‐3 FAs in thigh meat of quails fed diet supplemented with vitamin E at the level of 200 mg/kg was equivalent to those of quails fed the diets supplemented with oleuropein at the levels of 100 and 150 mg/kg . The results showed that the dietary oleuropein supplementation at 150 mg/kg level may be used in quail diets enriched with the polyunsaturated fatty acids of vitamin E as a natural antioxidant.     

中草药饲料添加剂对延边黄牛肉品质与风味物质的影响

【目的】试验旨在研究中草药饲料添加剂对延边黄牛不同部位牛肉营养成分、重金属及抗生素残留、风味物质含量的影响。【方法】选用100头健康且体重相近的27月龄延边黄牛,随机分为2组,每组50头。对照组饲喂基础饲粮,试验组在基础饲粮中添加0.2%中草药饲料添加剂。预试期10 d,正试期90 d。试验结束后,每组随机选择10头牛进行屠宰,取胸肉、眼肉、西冷、上脑和里脊5个部位肌肉样,测定牛肉中常规营养成分、剪切力、肉色、氨基酸、脂肪酸、重金属、抗生素、风味物质等指标。【结果】与对照组相比,饲粮中添加中草药饲料添加剂对牛肉常规营养成分粗蛋白质、粗脂肪、粗纤维、钙和磷含量均无显著影响(P>0.05),可以增加牛肉中总氨基酸含量及鲜味氨基酸、甜味氨基酸和苦味氨基酸的总含量,并提高牛肉中棕榈油酸和亚麻酸含量,但差异均不显著(P>0.05);试验组延边黄牛胸肉剪切力显著降低(P<0.05),眼肉和里脊部位的红度值显著提高(P<0.05),西冷、眼肉和胸肉中氮氧化合物和无机硫化物类等芳香化合物的含量均显著降低(P<0.05)。试验组与对照组牛肉中均未检测到重金属和抗生素残留。【...     

子午岭黑山羊与辽宁绒山羊产肉性能、肉品质、肌肉营养成分和脂肪酸含量比较

1990年,甘肃省庆阳市开始引入辽宁绒山羊对子午岭黑山羊进行杂交改良,但目前尚不清楚2个品种在脂肪酸含量、肌肉营养成分等方面的差异,影响了杂交改良效果。试验旨在分析两个绒山羊品种的产肉性能、肉品质、肌肉营养成分和脂肪酸含量差异,为绒山羊的杂交改良提供理论依据。本研究选取相同饲养管理条件下、9月龄的子午岭黑山羊和辽宁绒山羊公羊各5只,测定其屠宰性能以及背最长肌、前腿肌和后腿肌处的肉品质、脂肪酸含量和肌肉营养成分。结果表明：子午岭黑山羊的胴体重、屠宰率、净肉重、净肉率、眼肌面积、GR值、剪切力和滴水损失低于辽宁绒山羊（P<0.05）,但其肌肉的平均亮度值、色度值、pH₁和pH₂₄高于辽宁绒山羊（P<0.01）。营养成分测定结果表明,子午岭黑山羊肌肉的水分和粗灰分含量高于辽宁绒山羊（P<0.05）,但肌内脂肪和粗蛋白含量低于辽宁绒山羊。在2个山羊品种的肌肉中均检测到11 种饱和脂肪酸（SFA,以棕榈酸和硬脂酸为主）、10种多不饱和脂肪酸（PUFA,以亚油酸和顺-11,14-二十碳二烯酸为主）和6种单不饱和脂肪酸（MUFA,以油酸为主）,子午岭黑山羊肉中的SFA、PUFA、n-3 PUFA、n-6 PUFA含量和PUFA/SFA值均高于辽宁绒山羊（P<0.01）,但MUFA含量低于辽宁绒山羊（P<0.01）。结果表明,辽宁绒山羊有更高的产肉力,但子午岭黑山羊肌肉品质和营养成分更佳,脂肪酸组成和含量更符合人类健康膳食标准。     

去势对西门塔尔牛牛肉品质的影响

为分析去势对17~21月龄西门塔尔牛牛肉品质的影响,本研究选取50头健康的、16月龄的西门塔尔公牛,进行药物驱虫后,依据体重进行配对试验设计,设置去势组和未去势组,每组25头,同一阶段饲喂相同饲粮,试验期150d。结果表明,与未去势组相比,去势极显著提高了牛肉的肌红蛋白含量(P0.01),极显著降低了背最长肌的pH(P0.01),显著提高了牛肉的大理石花纹、脂肪、干物质、油酸和单不饱和脂肪酸含量和MUFA/SFA、MUFA/PUFA比值(P≤0.05);去势具有降低牛肉硬脂酸含量的趋势(0.05P≤0.10)。上述结果说明:去势能提高17~21月龄西门塔尔牛牛肉的大理石花纹等级,改善牛肉的色泽,增加牛肉脂肪和干物质含量,提高牛肉中油酸和单不饱和脂肪酸的含量。在生产中,在1.5岁左右对西门塔尔公牛去势,可达到改善牛肉品质的目的。     

胶乳凝集抑制试验快速鉴定肉种类研究

以羧化聚苯乙烯胶乳作载体,将动物血清分别共价交联到载体微球表面,制成免疫微球。将此微球同相应抗血清配对,进行胶乳凝集抑制试验以鉴定牛肉、马肉、羊肉、狗肉和猪肉。通过对162份牛肉、43份马肉、100份猪肉、34份羊肉、30份狗肉、10份骡肉、4份驴肉和7份山羊肉的鉴定,制备的5种胶乳试剂敏感性均为100％。除马肉胶乳试剂和羊肉胶乳试剂有种属内交叉反应外,其它胶乳试剂特异性为100％。实验具有良好的重复性,试剂稳定性强,易于保存。5分钟内出结果,操作简便,适于基层单位应用。     

Evaluation of stabilized rice bran as an ingredient in dry extruded dog diets

The objectives of this research were to examine the palatability of stabilized rice bran (SRB) when included in a dry canine diet, and to determine the effects of SRB on food intake, digestion, fecal characteristics, blood lipid characteristics, and selected immune mediators. Experiment 1 tested the palatability of SRB. Diets contained poultry fat in Test 1 and soybean oil in Test 2, in conjunction with either 12% SRB or 12% defatted rice bran (DRB, as-fed basis), and were fed to 20 dogs. Diets contained approximately 32% protein and 22% fat (DM basis). Food intake data were collected and intake ratios calculated (grams of SRB diet consumed divided by total consumed of both diets). Intake ratios were 0.73 for Test 1 (P < 0.01) and 0.61 for Test 2 (P < 0.14) for SRB diets. Diets in Exp. 2 contained 12% SRB or DRB (as-fed basis), and poultry fat, beef tallow, or poultry fat:soybean oil (50:50) as the main fat sources, and were fed to 36 beagles. Diets contained approximately 32% protein and 22% fat (DM basis). The effects of SRB and DRB were determined on food intake, digestibility, fecal characteristics, and blood fatty acid, phospholipid, and eicosanoid concentrations. No differences were noted in food intake, digestibility, or fecal characteristics. Fat sources contributed much more to dietary fat than rice bran source; therefore, fat source profiles overwhelmed the rice bran source contribution. Dogs consuming a DRB diet had lower (P < 0.050) plasma phospholipid total monounsaturated fatty acids compared with those consuming a SRB diet (-1.17 vs. 0.95%, respectively), whereas plasma fatty acid concentrations tended (P < 0.119) to decrease more than with SRB diets. Total concentrations of red blood cell phospholipid SFA tended (P < 0.15) to be greater in dogs consuming a beef tallow-containing diet compared with those consuming a poultry fat or poultry fat:soybean oil diet. Total concentrations of red blood cell phospholipid PUFA and n-6 PUFA tended to be greater (P < 0.097 and P < 0.083, respectively) in dogs consuming a poultry fat-containing diet than in those consuming a beef tallow-containing diet. Statistical differences and tendencies were detected in individual plasma fatty acids and plasma and red blood cell phospholipids due to rice bran source, fat source, and their interaction. Eicosanoid concentrations did not change due to treatment. Stabilized rice bran is a highly palatable ingredient when included in a dry dog diet, and did not elicit an effect on inflammatory immune mediators in healthy dogs.     

晋南牛饲养管理配套技术推广

“晋南牛饲养管理配套技术推广”是山西省科委１９９９年度下达“山西省农村技术承包”项目，其目的是针对我区广大农户养牛饲养管理粗放、商品牛出栏率低、产肉率低、母牛繁殖成活率低、经济效益差等缺点，通过采用肉牛杂交改良，改良肉牛饲养管理、加强母牛饲养营养、犊牛培育、秸杆氨化、放牧牛冬春补饲等配套技术，达到提高养牛业科技含量，增加养牛业经济效益的目的。     

Search for an index for the taste of Japanese Black cattle beef by panel testing and chemical composition analysis

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.