The difference of muscle fiber type composition affects several parameters related to meat quality; however, the relationship between muscle fiber types and meat taste is unclear. To elucidate this relationship, we determined the taste of various beef samples using a taste sensor (INSENT SA402B) and analyzed its correlation with different muscle fiber type composition. We used 22 kinds of beef samples and measured nine tastes, including the relative and change of membrane potential caused by adsorption (CPA) values, using six sensors (GL1, CT0, CA0, AAE, C00, and AE1). The taste sensor analysis indicated positive value outputs for the relative C00, AAE, and GL1 values as well as for the CPA value of AAE, which corresponded to bitterness, umami, sweetness, and richness, respectively. We found significant positive correlations of the myosin heavy chain 1 (MyHC1) composition with umami taste, and with richness. This result suggests that high levels of slow MyHC1 can induce strong umami taste and richness in beef. We expect that our results will contribute to the elucidation of the relationship between muscle fiber types and meat palatability.

中文翻译：

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骨骼肌纤维类型与各种牛肉样品中味觉传感系统反应的相关性。

肌纤维类型组成的差异影响与肉质相关的几个参数；然而，肌肉纤维类型与肉味之间的关系尚不清楚。为了阐明这种关系，我们使用味觉传感器 (INSENT SA402B) 测定了各种牛肉样品的味道，并分析了它与不同肌肉纤维类型组成的相关性。我们使用 22 种牛肉样品，使用 6 个传感器（GL1、CT0、CA0、AAE、C00 和 AE1）测量了 9 种味道，包括吸附引起的膜电位（CPA）值的相对和变化。味觉传感器分析表明相对 C00、AAE 和 GL1 值以及 AAE 的 CPA 值输出正值，分别对应于苦味、鲜味、甜味和浓郁度。我们发现肌球蛋白重链 1 (MyHC1) 成分与鲜味和丰富度呈显着正相关。这一结果表明，高水平的慢速 MyHC1 可以诱导牛肉产生强烈的鲜味和丰富的口感。我们希望我们的结果将有助于阐明肌肉纤维类型与肉类适口性之间的关系。