Art

J-GLOBAL ID：201602267708388432   Reference number：16A0591431

Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattle

黒毛和種由来の牛肉の乾燥熟成中の旨味成分,破断特性および官能特性における変化

Author (7)： Iida Fumiko (Department of Food and Nutrition, Japan Women’s University, 2-8-1 Mejirodai, Bunkyo-ku, Tokyo 112-8681, Japan) ,  Miyazaki Yuki (Department of Food and Nutrition, Japan Women’s University, 2-8-1 Mejirodai, Bunkyo-ku, Tokyo 112-8681, Japan) ,  Tsuyuki Risako (Department of Food and Nutrition, Japan Women’s University, 2-8-1 Mejirodai, Bunkyo-ku, Tokyo 112-8681, Japan) ,  Kato Kenichi (Kyoto Nakasei, 21-33 Ishida-sakuragi, Fushimi-ku, Kyoto, Japan) ,  Egusa Ai (Department of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo 180-8602, Japan) ,  Ogoshi Hiro (Department of Food and Nutrition, Japan Women’s University, 2-8-1 Mejirodai, Bunkyo-ku, Tokyo 112-8681, Japan) ,  Nishimura Toshihide (Department of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo 180-8602, Japan)
Material： Meat Science  (Meat Sci)
Volume： 112  Page： 46-51  Publication year： Feb. 2016 
JST Material Number： T0789A  ISSN： 0309-1740  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： Japanese Black Cattle ,  *beef ,  *quality ,  *maturation and aging ,  *umami ,  *rupture ,  *sensory test ,  meat juice ,  flavor ,  marbling ,  aminopeptidase ,  cooking loss ,  statistical analysis ,  purine nucleotide ,  ribonucleotide ,  amino acid ,  aliphatic amine ,  aliphatic carboxylic acid ,  dicarboxylic acid ,  primary amine
Semi thesaurus term： ジューシー ,  *乾燥熟成 ,  *sensory evaluation ,  *beef quality ,  marbling ,  meat tenderness ,  flavour

Author keywords (5)： Amino-peptidase ,  Breaking property ,  Dry aging ,  Sensory evaluation ,  Umami intensity

JST classification (3)： Food analysis  (FJ01030U) ,  Food quality  (FJ01040F) ,  Raw meat quality and treatments  (FJ12032O)

Substance index (2)： IMP ,  Glutamic acid

Terms in the title (6)： 黒毛和種 ,  牛肉 ,  乾燥熟成 ,  旨味成分 ,  破断 ,  官能特性