The relevance of crude fat content and texture to tongue perception in beef was investigated using friction measurements. The relationship between crude fat content, analytical sensory evaluation, and constant-rate compression fracture measurement was examined using 90 rib parts of Japanese Black, Japanese Brown, crossbred, Japanese Shorthorn, and Holstein breeds. The friction measurement was conducted using the same samples, and the relation with the crude fat content was examined. The results of the sensory evaluation indicated that samples from Japanese Black with high crude fat content had significantly high “softness” and “fat,” and it was regarded as excellent texture with Japanese Brown. In contrast, crossbred, Holstein, and Japanese Shorthorn samples had low sensory evaluation and high fracture measurement scores, and it seemed to be tough. Friction measurement scores were low in Japanese Black and Japanese Brown, intermediate in crossbred, and high in Japanese Shorthorn and Holstein samples. Dividing and comparing under 20% and over 20% crude fat content indicated that over 20% was suitable for the friction measurement.
Kanda et al. (Tue,) studied this question.