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- Motoyama, Michiyo; Sasaki, Keisuke; Watanabe, Akira
- Meat science 2016 v.120 pp. 10-18
- sensation, etc ; Wagyu; beef; beef carcasses; beef quality; calves; climate; food choices; industry; intramuscular fat; juiciness; marbling; market value; new markets; odors; palatability; texture; traceability; Japan; Show all 19 Subjects
- ... Wagyu cattle are originated from native Japanese breeds, which have evolved by adapting to the unique climate and environment of Japan. Since the modern beef-eating culture started to flourish in Japan in the 1860s, Wagyu has been improved for higher quality beef to satisfy the taste preferences of Japanese consumers. The most noticeable characteristic of Wagyu beef is its intense marbling. The hi ...