Production activities utilizing production-related statistical data
Disliking to rely on experience and intuition alone, for more than 10 years we have been keeping records on fattening. Currently, we have records for more than 3,000 cattle (total data for each animal includes 80 items of basic information, such as birth information, and more than 1,000 items of daily management information, such as feeding.
Measuring numerical values for UMAMI flavor, leading to the production of even more flavorsome beef.
We possess the technology to measure the UMAMI flavor both fat and meat.
To measure the UMAMI flavor of meat, we use artificial taste sensors.
Research is being conducted jointly with AISSY Inc. (a Keio University venture business). UMAMI is measured using artificial taste sensors and the "values for significant components that the human tongue recognizes as UMAMI flavor" are established as indicators.
To measure the UMAMI flavor of fat, we measure fatty acid composition.
We have equipment that measures fat in meat, determining whether or not the fat composition is unsaturated fatty acids≒oleic acid, the ratio believed to produce a delicious "melt-in-the-mouth" fatty flavor.
This data on the UMAMI components of fat and red meat is analyzed together with farm production data to create our own original manual for producing even more flavorsome beef.
To the best of our knowledge, no other WAGYU-producing farm has a production manual formulated based on such an abundance of data.
This manual forms the foundation for our original techniques for producing richly flavorful beef.