Taste Enhancement in Japanese Black Wagyu Beef Fed With Sake Lees: Insights From Metabolomic and Sensory Evaluations.

Although not statistically significant ( p = 0.46), the observed difference suggests a possible trend toward an increase in glycogen level in the SL group.

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Five purine metabolites were detected, among which inosine 5′‐monophosphate (IMP) is particularly notable for contributing to umami taste, consistent with the analytical sensory test that showed a trend toward higher umami in the SL group. 4.

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