Results 1 to 10 of about 185 (85)

Application of Mass Spectrometry for Determining the Geographic Production Area of Wagyu Beef

Metabolites, 2022
Japanese Black cattle (Japanese Wagyu) beef is attracting attention for its aroma and marbling, and its handling is increasing worldwide. Here, we focused on the origin discrimination of Wagyu beef and analyzed the nutritional components of Japanese ...
Biniam Kebede, Yasuhito Shirai, Shuji Ueda   +2 more
exaly   +3 more sources

Gas Chromatography–Mass Spectrometry-Based Metabolomic Analysis of Wagyu and Holstein Beef

Metabolites, 2020
Japanese Black cattle (Wagyu) beef is characterized by high intramuscular fat content and has a characteristic sweet taste. However, the chemical components for characterizing the sweet taste of Wagyu beef have been unclear.
Mitsuru Kamiya, Tomoya Yamada, Mikito Higuchi   +2 more
exaly   +3 more sources

Exploring the Characteristic Aroma of Beef from Japanese Black Cattle (Japanese Wagyu) via Sensory Evaluation and Gas Chromatography-Olfactometry

Metabolites, 2021
Beef from Japanese Black cattle (Japanese Wagyu) is renowned for its flavor characteristics. To clarify the key metabolites contributing to this rich and sweet aroma of beef, an omics analysis combined with GC-olfactometry (GC-O) and metabolomics ...
Yasuhito Shirai, Shuji Ueda, Eiji Iwamoto   +2 more
exaly   +3 more sources

Characteristics and Health Benefit of Highly Marbled Wagyu and Hanwoo Beef

Food Science of Animal Resources, 2016
This review addresses the characteristics and health benefit of highly marbled Wagyu and Hanwoo beef. Marbling of Wagyu and Hanwoo beef has been increased in Japan and Korea to meet domestic consumer preferences.
Seon-Tea Joo, Takafumi Gotoh
exaly   +2 more sources

Comparison of Pure and Crossbred Japanese Black Steers in Growth Performance and Metabolic Features from Birth to Slaughter at a Spanish Fattening Farm

Animals, 2022
Japanese Black (Wagyu) cattle produce high-quality beef. However, whether Wagyu steers can be profitably raised under conditions different than the traditional Japanese ones remains unclear.
Juan M. Vázquez-Mosquera, Eduardo de Mercado, Aitor Fernández-Novo, Juan C. Gardón, José L. Pesántez-Pacheco, María Luz Pérez-Solana, Ángel Revilla-Ruiz, Daniel Martínez, Arantxa Villagrá, Francisco Sebastián, Sonia S. Pérez-Garnelo, Susana Astiz   +11 more
doaj   +1 more source

Production of Hydroxy Fatty Acids, Precursors of γ-Hexalactone, Contributes to the Characteristic Sweet Aroma of Beef

Metabolites, 2022
Aroma is an essential factor for meat quality. The meat of Japanese Black cattle exhibits fine marbling and a rich and sweet aroma with a characteristic lactone composition.
Shuji Ueda, Mana Hosoda, Kumi Kasamatsu, Masahiro Horiuchi, Rio Nakabayashi, Bubwoong Kang, Masakazu Shinohara, Hiroki Nakanishi, Takayo Ohto-Nakanishi, Minoru Yamanoue, Yasuhito Shirai   +10 more
doaj   +1 more source

Comparisons of adipogenesis- and lipid metabolism-related gene expression levels in muscle, adipose tissue and liver from Wagyu-cross and Holstein steers.

PLoS ONE, 2021
The intramuscular fat (IMF) content and fatty acid composition are important meat quality traits that are mostly affected by the cattle breed. Muscle, adipose tissue and liver are important organs involved in the development of intramuscular adipose ...
Li Liu, Peili Cao, Lupei Zhang, Meiyu Qi, Liang Wang, Zhongqiu Li, Guang Shao, Liyan Ding, Xiuhua Zhao, Xiaochuan Zhao, Shanshan Xu, Haifeng Zhang, Jinbao Chai, Mengmeng Yue, Genlin Wang, Di Liu, Fang Sun   +16 more
doaj   +1 more source

Effect of Akaushi (Wagyu), Angus and Brahman as paternal breeds on pre-weaning growth traits of calves

Revista Mvz Cordoba, 2023
Objective. To evaluate pre-weaning growth traits of Angus-, Brahman- and Wagyu-sired calves. Materials and methods. One-hundred seventy one calves were produced by artificial insemination in nine herds in the state of Puebla (subtropical environment; n ...
Jorge Víctor Rosete-Fernández, Abraham Fragoso-Islas, Alejandro Yáñez-Muñoz, Tomás Arturo González-Orozco, Vicente Eliezer Vega-Murillo, Ángel Ríos-Utrera   +5 more
doaj   +1 more source

Wagyu–Angus cross improves meat tenderness compared to Angus cattle but unaffected by mild protein restriction during late gestation

Animal, 2021
For the spring-calving beef herds, late gestation coincides with winter and early spring, when cows are dependent on feed supplements with low quality hay, which is hard to meet their nutrient requirements.
X.D. Liu, N.R. Moffitt-Hemmer, J.M. Deavila, A.N. Li, Q.T. Tian, A. Bravo-Iniguez, Y.T. Chen, L. Zhao, M.J. Zhu, J.S. Neibergs, J.R. Busboom, M.L. Nelson, A. Tibary, M. Du   +13 more
doaj   +1 more source

Exploring the Lipids Involved in the Formation of Characteristic Lactones in Japanese Black Cattle

Metabolites, 2021
The meat from Japanese Black cattle (Japanese Wagyu) is finely marbled and exhibits a rich and sweet aroma known as Wagyu beef aroma. To clarify the key metabolites involved in the aroma, we analyzed the correlation between lactone and lipid composition ...
Shuji Ueda, Ryo Sasaki, Rio Nakabayashi, Minoru Yamanoue, Yasuhito Sirai, Eiji Iwamoto   +5 more
doaj   +1 more source