beef steaks

Key odorants in Wagyu beef could help explain its allure

Meat's distinctive marbling, juiciness and succulent taste are enhanced by its sweet aroma.

Wagyu beef — often referred to as Kobe beef in the U.S. — is renowned for its soft texture and characteristic flavor and has become one of the world's most sought-after meats. In a study appearing in the Journal of Agricultural & Food Chemistry, scientists report that they have detected several key odorants that contribute to the beef's alluring aroma.

All access premium subscription

This content requires a subscription to Feedstuffs in order to access. If you are a paid subscriber, use your email and password to Log In now.


Current Feedstuffs Subscribers: Online and mobile access are now included at no charge to you. To read this article, use your subscriber email and password to log-in to your account (or contact us for assistance in updating your account.)


Not Currently a Subscriber: Subscribe NOW to Feedstuffs and receive our print and/or digital publications, enewsletters and premium online content. Visit Feedstuffs.com and click on Subscribe at the top of the page for more information.


SUBSCRIBE NOW https://circulation.feedstuffs.com/Publications.aspx


TO RENEW YOUR SUBSCRIPTION https://circulation.feedstuffs.com/SubscriptionOffers.aspx


Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish