Palatability

Why So Delicious?

There is Always a Reason for Things

A term “palatable” is a synonymous with “tasty”, “delicious” and “savory”. Palatability is a pleasure provided by foods or fluids that are agreeable to the “palate” When it comes to beef, palatability is a function of flavor, savory taste, tenderness and juiciness. Kobe beef is heavily deposited with inosinic acid that is widely used in various foods as flavor enhancer. Also inosinic acid forms amino acid glutamate that is the purest taste of savory taste or Umami.

Tajima gyu cattle, whose top quality carcass is called Kobe beef, is genetically predisposed to intense fat marbling called shimofuri that literally means “frost”. It is this shimofuri fat that gives tenderness and juiciness. Compared to the foreign cattle breeds, shimofuri fat of Tajima gyu cattle contains larger amount of oleic acid that is considered to give sweet taste. With a melting point of 13 to 14^°C, oleic acid features buttery and smooth texture. On top of it, a higher ratio of “healthy” monounsaturated fat in shimofuri lowers blood cholesterol levels and lessens the risk of cardiovascular disease.