Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Michiyo Motoyama"'
Autor:
Genya Watanabe, Michiyo Motoyama, Kazue Orita, Keigo Takita, Tatsuya Aonuma, Ikuyo Nakajima, Atsushi Tajima, Atsuko Abe, Keisuke Sasaki
Publikováno v:
Food Science & Nutrition, Vol 7, Iss 11, Pp 3538-3548 (2019)
Abstract In this study, we assessed the relative sensory perception of Wagyu beef using temporal dominance of sensations (TDS), which is a dynamic sensory method that captures the “dominance of sensation” throughout food consumption. In addition,
Externí odkaz:
https://doaj.org/article/9613d218b12143c8a7ff709e5b9371eb
Autor:
Keisuke Sasaki, Genya Watanabe, Michiyo Motoyama, Takumi Narita, Hiromi Kawai, Tetsuya Kobayashi, Shinobu Fujimura, Namika Kobayashi, Fuyuko Honda, Koichi Matsushita, Ikuyo Nakajima
Publikováno v:
The Journal of Poultry Science, Vol 56, Iss 3, Pp 231-235 (2019)
Descriptive sensory characteristics of eggs produced by conventional corn-based feeding and unhulled whole rice grain-feeding were compared in two cooking procedures using a trained panel. Rice-feeding significantly decreased brothy and roasted odor
Externí odkaz:
https://doaj.org/article/4112dafa583843459a2047f941fbb3d3
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 31, Iss 6, Pp 914-918 (2018)
Objective The relationship between water-holding capacity (WHC) and intermuscular fat (IMF) was studied in Japanese commercial pork. Methods Longissimus muscles of pigs (n = 62), obtained from two meat packing plants, were analyzed for IMF content, m
Externí odkaz:
https://doaj.org/article/caad3af9ee584f7c8736f84d77a035b3
Autor:
Keisuke Sasaki, Michiyo Motoyama, Yoshio Tagawa, Kyoko Akama, Takeshi Hayashi, Takumi Narita, Koichi Chikuni
Publikováno v:
The Journal of Poultry Science, Vol 54, Iss 1, Pp 87-96 (2017)
The texture of jidori-niku (Japanese indigenous native chicken meat) was characterized and compared with those of Chunky broiler chicken meat. Experiment 1: A qualitative sensory test using jidori-niku and broiler breast (pectoralis major, PM), thigh
Externí odkaz:
https://doaj.org/article/aa1daca123f04b35b6174d6a83393e75
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 26, Iss 10, Pp 1490-1495 (2013)
Texture and ‘tenderness’ in particular, is an important sensory characteristic for consumers’ satisfaction of beef. Objective and detailed sensory measurements of beef texture have been needed for the evaluation and management of beef quality.
Externí odkaz:
https://doaj.org/article/0ac745a6a7e54e49a953992390018b0f
Autor:
Keisuke Sasaki, Kenji Ishihara, Makoto Yamazaki, Kazuki Nakashima, Hiroyuki Abe, Chiaki Oyamada, Michiyo Motoyama, Mitsuru Mitsumoto
Publikováno v:
The Journal of Poultry Science, Vol 47, Iss 4, Pp 316-320 (2010)
Effects of the oral administration of fucoxanthin (FX), a major carotenoid of algae, on plasma fucoxanthinol (FX-OH) concentration, plasma antioxidative status, and meat color and lipid stability during chilling storage in broiler chicks were investi
Externí odkaz:
https://doaj.org/article/a2b6cc92ca2a45198c1b050a7f79c701
Publikováno v:
Nihon Yoton Gakkaishi. 59:70-87
Akademický článek
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Publikováno v:
Nihon Chikusan Gakkaiho. 92:169-180
Publikováno v:
Meat science. 192
Among Asian countries, Japan has the shortest history of eating meat in its food culture. It was only after 2007 that household fresh meat consumption surpassed fresh fish consumption in Japan. Although it was forecast that slowing population and eco