Changes in beef sensory traits as somatic-cell-cloned Japanese black steers increased in age from 20 to 30 months

• Published in: Meat science Vol. 90; no. 1; pp. 159 - 163
• Main Authors: OKUMURA, T, SAITO, K, AKAIDA, M, KOBAYASHI, E, KONISHI, K, YAMADA, S, KAWAMURA, T, SOWA, T, SAKUMA, H, OHHASHI, F, TAMEOKA, N, HIRAYAMA, M, NAKAYAMA, S, SATO, S, GOGAMI, T
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier 2012
• Subjects: Adipose Tissue; Aging - physiology; Animals; Biological and medical sciences; Cattle - genetics; Cloning, Organism; Food industries; Fundamental and applied biological sciences. Psychology; Male; Meat - standards; Meat and meat product industries; Muscle, Skeletal - chemistry; Muscle, Skeletal - physiology; Nuclear Transfer Techniques; Somatic cell clone; Bovine; Sensory trait; Meat product; Vertebrata; Mammalia; Quality; Fattening age; Artiodactyla; Beef; Ungulata; Age; Meat quality

Changes in sensory traits of longissimus muscle (LM) from 20-30-month-old cattle were investigated using somatic cell clones of Japanese black steers slaughtered at 20-, 25- and 30-months-old (n=3, 4 and 4 respectively). The fat content of LM samples at 20, 25 and 30 months were 23.7, 38.7 and 41.1%...