十勝若牛 ® における画像解析形質およびオレイン酸割合と一般型官能評価の関連性

遠藤康世，濱中珠華，阿佐玲奈，吉国泰輔，萩谷功一，口田圭吾．

2018．十勝若牛Ⓡの官能評価における生産履歴および画像解

析形質との関係性．日本畜産学会報 89，55-60.

石田光晴，武田武雄，斎藤孝夫，鹿野裕志，松本 忠，高橋 功．

1988．肥育期間中における黒毛和種去勢牛の皮下脂肪脂肪酸

組成の変動．日本畜産学会報 59，496-501.

伊藤 良，有原圭三，近藤 洋．1994．ホルスタイン種去勢牛の

枝肉格付における肉質評価と筋肉脂質の脂肪酸組成との関連

性．日本畜産学会報 65，368-375.

家畜改良センター（編）．2005．食肉の官能評価ガイドライン．

pp. 7-17．（財）日本食肉消費総合センター，東京．

木村信煕，木村聖二，小迫孝実，井村 毅．1996．黒毛和種去勢

牛の肥育後期における粗飼料給与水準が枝肉性状および枝肉

日畜会報 90（2）：141-146, 2019

145

濱中・吉国・阿佐・萩谷・口田

Relationship between image analysis traits and fatty acid composition

and sensory score in cattle, Tokachi-wakaushiⓇ

Juka HAMANAKA1, Taisuke YOSHIKUNI2, Reina ASA1, Koichi HAGIYA1 and Keigo KUCHIDA1

Obihiro University of Agriculture and Veterinary Medicine, Obihiro 080-8555, Japan

Tokachi shimizu Food Service Co., Ltd., Shimizu, Hokkaido 089-0103, Japan

Corresponding : Keigo KUCHIDA (fax : ＋81 (0) 155-49-5462, e-mail : kuchida@obihiro.ac.jp)

Tokachi-wakaushiⓇ is defined as young fatting cattle of Holstein and the cattle are raised on 6

different farms in Shimizu, Hokkaido, Japan. Because of the cattle are slaughtered at young age (about

12 to 16 months old), the beef products believe that Tokachi-wakaushi has a smooth texture and

produce tender meat and lean carcasses. In this study, we investigated relationship between image

analysis traits and fatty acid composition and sensory scores of Tokachi-wakaushi. 412 Tokachiwakaushi carcass data were collected in June and November, 2016. The carcass was ribbed between

6-7th rib. 10 mg of intermuscular fat between longissimus muscle (LM) and rhomboideus muscle was

collected for fatty acid analysis. Fatty acid compositions were analyzed by using gas chromatography. 15 g of rib-eye steak sample was collected from each LM and cut into 1 cm thickness at the processing

plant for the sensory evaluation. Eating quality (taste, flavor, fat flavor, tenderness and juiciness) was

scored on scales of 1-3-5 (3 points) by more than 3 panels and each of its averages used as individual

sensory scores. Image analysis traits, include marbling % of LM and image beef color standard (iBCS),

were calculated by using BeefAnalyzer-II. iBCS is an index for the precise assessment of meat color of

LM. Analysis of variance was examined by SAS. Averages and standard deviations of carcass weight,

marbling % of LM, iBCS and C18 : 1 content were 352.8 ± 23.4 kg, 17.8 ± 5.2%, 3.6 ± 0.8 and 45.3 ±

2.8%. The correlation coefficients between C18 : 1 content and sensory scores were extremely low (0.00

to 0.07). Farm location had significant effects on flavor, fat flavor and tenderness score (P ＜ 0.05). Animals slaughtered in November tended to have higher scores of flavor (P ＜ 0.05). However, C18 : 1

content had no significant effects on sensory scores of Tokachi-wakaushi.

Nihon Chikusan Gakkaiho 90 (2), 141-146, 2019

Key words : Holstein, iBCS, image analysis, oleic acid (C18 : 1), sensory score.

日畜会報 90（2）：141-146, 2019

146

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