Art

J-GLOBAL ID：200902274392530830   Reference number：04A0860579

Rheological Properties of Emulsion-Type Sausage Prepared from Deer Meat

鹿肉を用いたエマルジョンタイプソーセージのレオロジー特性

Author (8)： MORI S (Kyushu Univ. Fukuoka, JPN) ,  HARUNO A (Kyushu Univ. Fukuoka, JPN) ,  HAYASHI T (Meijo Univ. Nagoya, JPN) ,  HAGA S (Meijo Univ. Nagoya, JPN) ,  IIDA S (Kyushu Univ. Fukuoka, JPN) ,  TATSUMI R (Kyushu Univ. Fukuoka, JPN) ,  ITO T (Kyushu Univ. Fukuoka, JPN) ,  IKEUCHI Y (Kyushu Univ. Fukuoka, JPN)
Material： 西日本畜産学会報  (West Japan Journal of Animal Science)
Volume： 47  Page： 87-91  Publication year： Jul. 31, 2004 
JST Material Number： L2633A  ISSN： 0914-3459  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Cervus ,...

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JST classification (1)： Meat products  (FJ12033F)

Reference (12)：

• 1) Brittin H, Armes CL, Ramsey CB, Simpson CD. Palatability of meat from mule deer. Journal of Food Science, 46: 1805-1816. 1981.
• 2) Brittin H, Armes CL, Ramsey CB, Simpson CD. Consumer acceptability of ground venison. Journal of the American Dietetic Association, 80: 557-560.1982.
• 3) Ishida M, Oono H, Takeda T, Ikeda S, Saito T. General composition and depot fats characteristics of Japanese Sika deer (Cervus nippon) carcass. Animal Science and Technology (Jpn.) , 62: 904-908.1991.
• 4) Watanabe A, Sato H, Matsumoto S, Hodate K. Off-flavour and lipid oxidation in raw venison during storage. Animal Science and Technology, (Jpn.) , 69: 489-492. 1998.
• 5) Haga S, Kato T, Kotsuka T. Effects of curing and fermenting time on the quality of hams fermented with psychrotrophic lactic acid bacteria. Journal of the Japanese Society for Food Science and Technology, 41: 797-802.1994.

Terms in the title (2)： 鹿肉 ,  レオロジー特性