Art

J-GLOBAL ID：200902193113639436   Reference number：02A0022102

Wagyu Beef Aroma in Wagyu (Japanese Black Cattle) Beef Preferred by the Japanese over Imported Beef.

日本人による輸入牛肉よりも好む和牛(黒毛和種)肉中の和牛香

Author (3)： MATSUISHI M (Nippon Veterinary and Animal Sci. Univ., Musashino-shi, JPN) ,  FUJIMORI M (Nippon Veterinary and Animal Sci. Univ., Musashino-shi, JPN) ,  OKITANI A (Nippon Veterinary and Animal Sci. Univ., Musashino-shi, JPN)
Material： Animal Science Journal  (日本畜産学会報)
Volume： 72  Issue： 6  Page： 498-504  Publication year： Nov. 25, 2001 
JST Material Number： F0902A  ISSN： 1344-3941  CODEN： NICKA3  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *beef ,...
Semi thesaurus term： Japanese cattle ,...

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JST classification (2)： Raw meat quality and treatments  (FJ12032O) ,  Food quality  (FJ01040F)

Substance index (1)： Chloramphenicol

Reference (6)：

• Japan Meat Information Service Center. Report on seasonal trends in meat consumption, 39th examination on consumer in 1998. 1999
• MATSUISHI, M. Generation of the desirable aroma, the conditioned raw beef aroma induced by storage of meat in air. Animal Science and Technology. 1993, 64, 163-170
• MATSUISHI, M. Palatability of beef imported to Japan. Animal Science and Technology. 1993, 64, 171-178
• MATSUISHI, M. Isolation and characterization of a bacterium producing the conditioned raw beef aroma. Animal Science Journal. 2000, 71, 406-411
• OKITANI, A. Organoleptic factors responsible for the superior palatability of Japanese Wagyu beef. Proceedings of International Congress of Meat Science and Technology, 1999. 1999, 45, 354-359

Terms in the title (7)： 日本人 ,  輸入 ,  牛肉 ,  和牛 ,  黒毛和種 ,  肉 ,  香