Art

J-GLOBAL ID：200902142628278491   Reference number：94A0249511

Flavor and Taste Comparison between Japanese Black Cattle Beef, Dairy Cattle Beef and Imported Beef.

和牛,乳牛および輸入牛肉の香気と呈味成分について

Author (6)： SATO MASAHIKO (伊藤ハム) ,  NAKAMURA TOYOO (伊藤ハム) ,  HONMA SEIICHI (お茶の水女大 生活科学) ,  ABE HIROKI (共立女大 家政) ,  SATO AKIYOSHI (高砂香料工業) ,  FUJIMAKI MASAO (東大 農)
Material： Animal Science and Technology  (日本畜産学会報)
Volume： 65  Issue： 2  Page： 142-148  Publication year： Feb. 1994 
JST Material Number： F0902A  ISSN： 0918-2365  CODEN： NICKA3  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： beef ,...
Semi thesaurus term： histidine

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JST classification (1)： Raw meat quality and treatments  (FJ12032O)

Reference (8)：

• 1) ABE, H. and S. OHMAMA, Effect of starvatin and sea-water acclimation on the concentration of free L-histidine and related dipeptides in the muscle of eel, rainbow trout and Japanese dace. Comp. Biochem. Physiol., 88B: 507-511. 1987.
• 2) ABE, H. and E. OKUMA, Rigor-mortis progress of carp acclimated to different water temperatures. Nippon Suisan Gakkaishi, 57: 2095-2100. 1991.
• 3) BODWELL, C. E., A. M. PEARSON and M. E. SPOONER, Post-mortem changes in muscle. I. Chemical changes in beef. J. Food Sci., 30: 766-772. 1965.
• 4) DANNERT, R. D. and A. M. PEARSON, Concentration of inosine 5'-monophosphate in meat. J. Food Sci., 32: 49-52. 1967.
• 5) HOMMA, S., M. OMACHI, A. TAMURA, E. ISHAK and M. FUJIMAKI, Lipid composition of winged bean. J. Nutr. Sci, Vitaminol., 29: 375-380.1983.

Terms in the title (6)： 和牛 ,  乳牛 ,  輸入 ,  牛肉 ,  香気 ,  呈味成分