Art

J-GLOBAL ID：201402265903298834   Reference number：14A0132021

Taste and Texture Characteristics of Beef Cooked by Different Methods

異なる加熱方法による牛肉ロース芯の食感および食味特性

Author (3)： IIDA Fumiko (Japan Women’s Univ., Tokyo) ,  HORIE Kaori (Japan Women’s Univ., Tokyo) ,  NISHIMURA Toshihide (Nippon Veterinary and Life Sci. Univ., Tokyo)
Material： 日本家政学会誌  (Journal of Home Economics of Japan)
Volume： 65  Issue： 1  Page： 3-12  Publication year： Jan. 15, 2014 
JST Material Number： F0763A  ISSN： 0913-5227  CODEN： NKGAEB  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *beef ,  meat ,  cooking(food) ,  eating quality ,  taste ,  sensory test ,  *food texture ,  roasting(food) ,  steam cooking ,  microwave heating ,  cooking loss ,  umami ,  moisture ,  beef tallow ,  food ingredient ,  food analysis ,  flavor ,  amino acid ,  taste substance ,  cooking by direct firing ,  vacuum packaging
Semi thesaurus term： loin ,  heat cooking

JST classification (2)： Raw meat quality and treatments  (FJ12032O) ,  Food heating  (FJ03030I)

Reference (29)：

• ・ Adhikari, K., Keene, M.P., Heymann, H. & Lorenzen, C.L. (2004). Optimizing beef chuck flavor and texture through cookery methods. Journal of Food Science, 69, 174-180.
• ・ Association of Official Analytical Chemists, (AOAC). (1990). Official Methods of Analysis, 15^th edn. AOAC, Washington, DC, USA.
• ・ Batcher, O.M. & Deary, P.A. (1975). Quality characteristics of broiled and roasted beef steaks. Journal of Food Science, 40, 745-746.
• ・ Berry, B.W. & Leddy, K.F. (1990). Comparison of restaurant vs research-type broiling with beef loin steaks differing in marbling. Journal of Animal Science, 68, 666-672.
• ・ Bruce Aidells and Denis Kelly (1998). The Complete Meat Cookbook. Houghton Mifflin Company. new York Boston. 63-73.

Terms in the title (4)： 牛肉 ,  ロース芯 ,  食感 ,  食味