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J-GLOBAL ID：201702241166269443   Reference number：17A1471252

Search for an index for the taste of Japanese Black cattle beef by panel testing and chemical composition analysis

パネル試験および化学成分分析による黒毛和種牛肉の味のための指数の探査

Author (10)： Suzuki Keiichi (Graduate School of Agricultural Science, Tohoku University, Sendai, Japan) ,  Shioura Hiroyuki (Graduate School of Agricultural Science, Tohoku University, Sendai, Japan) ,  Yokota Syoko (Graduate School of Agricultural Science, Tohoku University, Sendai, Japan) ,  Katoh Kazuo (Graduate School of Agricultural Science, Tohoku University, Sendai, Japan) ,  Roh Sang-gun (Graduate School of Agricultural Science, Tohoku University, Sendai, Japan) ,  Iida Fumiko (Japan Women’s University, Tokyo, Japan) ,  Komatsu Tomohiko (Livestock Experiment Station of Yamagata Integrated Agricultural Research Center, Shinjyo, Japan) ,  Syoji Noriaki (Livestock Experiment Station of Yamagata Integrated Agricultural Research Center, Shinjyo, Japan) ,  Sakuma Hironori (National Livestock Breeding Center, Fukushima, Japan) ,  Yamada Shinichi (National Livestock Breeding Center, Fukushima, Japan)
Material： Animal Science Journal  (Anim Sci J)
Volume： 88  Issue： 3  Page： 421-432  Publication year： Mar. 2017 
JST Material Number： W1430A  ISSN： 1344-3941  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)

Thesaurus term： *panel method ,...
Semi thesaurus term： chemical composition analysis ,...

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Author keywords (4)： chemical composition ,  Japanese Black cattle ,  meat quality ,  panel test

JST classification (3)： Cattle  (FD02020Y) ,  Animal rearing in general  (FD01010G) ,  Animal biochemistry  (EJ01050P)

Reference (20)：

• Brownson C, Hipkiss AR. 2000. Carnosine reacts with a glycated protein. Free Radical Biology and Medicine 28, 1564-1570.
• Dreiling CE, Brown DE, Casale L, Kelly L. 1987. Muscle glycogen: comparison of iodine binding and enzyme digestion assays and application to meat samples. Meat Science 20, 167-177.
• Hipkiss AR, Chana H. 1998. Carnosine protects proteins against methylglyoxal-mediated modifications. Biochemical and Biophysical Research Communications 248, 28-32.
• Hipkiss AR. 2009. Carnosine and its possible roles in nutrition and health. Advances in Food and Nutrition Research 57, 87-154.
• Iida F, Horie K, Nishimura T. 2014. Taste and texture characteristics of beef cooked by different methods. Journal of Home Economics of Japan 65, 3-12.

Terms in the title (7)： 試験 ,  化学成分分析 ,  黒毛和種 ,  牛肉 ,  味 ,  指数 ,  探査