Art

J-GLOBAL ID：201702244917175646   Reference number：17A1533383

Evaluation of the thermal property of bovine intramuscular adipose tissue using differential scanning calorimetry

示差走査熱量測定法によるウシ筋肉内脂肪組織の熱的性質の評価

Author (6)： Kimura Noriyuki (College of Agriculture, Ibaraki University, Ami-machi, Ibaraki, Japan) ,  Nishimura Nana (College of Agriculture, Ibaraki University, Ami-machi, Ibaraki, Japan) ,  Iwama Nagako (Beef Cattle Laboratory, Ibaraki Prefectural Livestock Research Center, Hitachiomiya-shi, Ibaraki, Japan) ,  Aihara Yoshito (Beef Cattle Laboratory, Ibaraki Prefectural Livestock Research Center, Hitachiomiya-shi, Ibaraki, Japan) ,  Ogawa Yasuki (College of Agriculture, Ibaraki University, Ami-machi, Ibaraki, Japan) ,  Miyaguchi Yuji (College of Agriculture, Ibaraki University, Ami-machi, Ibaraki, Japan)
Material： Animal Science Journal  (Anim Sci J)
Volume： 88  Issue： 10  Page： 1615-1622  Publication year： Oct. 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： differential scanning calorimetry ,  cattle ,  *adipose tissue ,  *heat characteristic ,  marbling ,  beef ,  melting point ,  endothermic reaction ,  unsaturated fatty acid ,  collagen ,  matrix metalloproteinase ,  food property
Semi thesaurus term： collagenase ,  Fatty Acids, Monounsaturated ,  *intramuscular fat ,  meat quality

Author keywords (5)： bovine intramuscular adipose tissue ,  collagenase ,  differential scanning calorimetry ,  melting point ,  slip point method

JST classification (2)： Food chemistry,nutritional value  (FJ01020J) ,  Raw meat quality and treatments  (FJ12032O)

Reference (45)：

• Acheson RJ, Woerner DR, Martin JN, Belk KE, Engle TE, Brown TR, et al. 2015. Nutrient database improvement project: separable components and proximate composition of raw and cooked retail cuts from the beef loin and round. Meat Science 110, 236-244.
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• Bailey AJ, Light ND. 1989. Connective Tissue in Meat and Meat Products. Elsevier, London.

Terms in the title (6)： 示差走査熱量測定法 ,  ウシ ,  筋肉内脂肪 ,  組織 ,  熱的性質 ,  評価