Metabolites and Free Fatty Acids in Japanese Black Beef During Wet Aging

Metabolites and Free Fatty Acids in Japanese Black Beef During Wet Aging

<b>Background:</b> Japanese Black beef is known for its high intramuscular fat content, an important factor in its distinctive Wagyu aroma. Wet aging, which involves vacuum-packing meat and storing it at low temperatures, enhances flavor, texture, and tenderness and is essential for main...

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Bibliographic Details
Main Authors: Shuji Ueda, Yuka Yoshida, Yuka Tateoka, Biniam Kebede, Masakazu Shinohara, Hiroki Nakanishi, Itsuko Fukuda, Yasuhito Shirai
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Metabolites
Subjects:
Japanese Black
wet aging
phospholipids
flavor
beef
free fatty acids
Online Access:https://www.mdpi.com/2218-1989/15/2/94
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