Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Mitsuru Mitsumoto"'
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
Autor:
Kazuki Nakashima, Chiaki Oyamada, Kenji Ishihara, Michiyo Motoyama, Keisuke Sasaki, Makoto Yamazaki, Hiroyuki Abe, Mitsuru Mitsumoto
Publikováno v:
The Journal of Poultry Science. 47:316-320
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://explore.openaire.eu/search/publication?articleId=doi_________::601b6a9c3322ffc1b0cbe8d741b28154
https://doi.org/10.2141/jpsa.010019
https://doi.org/10.2141/jpsa.010019
Publikováno v:
Meat Science. 84:202-207
Meat 'reddening' by bacteria was observed in chilled beef. To identify the reddening bacteria, isolates were inoculated onto beef and the changes in CIE L*a*b* values monitored. As a result, two Pseudomonas spp., including Pseudomonas fragi which is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::227bc522b4f76d4fc6ea9ec17e4e1210
https://doi.org/10.1016/j.meatsci.2009.08.050
https://doi.org/10.1016/j.meatsci.2009.08.050
Autor:
Aiko Ishida, Masaya Katsumata, Keisuke Sasaki, Shinji Saitoh, Mitsuru Mitsumoto, Takahito Kyoya, Makoto Ohtsuka, Michiyo Motoyama, Kazuki Nakashima, Kazuhiko Sawada
Publikováno v:
Nihon Chikusan Gakkaiho. 80:63-69
肥育豚の皮下脂肪の性状に玄米給与が及ぼす影響を検討した．試験1 : 平均体重67 kgの肥育豚64頭を，32頭ずつ対照区と玄米区に割り振り，出荷体重115 kg, 給与期間45日を目安として飼育し
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e683320800ae7735ab2940c688ce33e9
https://doi.org/10.2508/chikusan.80.63
https://doi.org/10.2508/chikusan.80.63
Autor:
Michiyo Motoyama, Akihiko Fukushi, Makoto Yamazaki, Chiaki Oyamada, Mitsuru Mitsumoto, Keisuke Sasaki, Tomohiro Arakane, Akiyuki Sato, Kenji Ishihara
Publikováno v:
Asian-Australasian Journal of Animal Sciences. 21:1067-1072
Effects of fucoxanthin (FX), a major carotenoid in algae, on lipid peroxidation and meat colour in ground chicken breast meat were investigated. FX and/or α-tocopherol (Toc) were added to ground samples at a content level of 200 mg/kg. The samples w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6ae33c674580e76cc09b293108e29a6
https://doi.org/10.5713/ajas.2008.70670
https://doi.org/10.5713/ajas.2008.70670
Autor:
Mao Saeki, Mitsuru Mitsumoto, Yuzuru Ishizuka, Keisuke Sasaki, Terumi Nishioka, Masakazu Irie, Tomoyuki Kawashima
Publikováno v:
Asian-Australasian Journal of Animal Sciences. 20:1272-1277
Sensory traits and preferences regarding food co-product fermented liquid (FCFL)-fed pork loin were compared with those of formula-fed pork. The FCFL-fed pork was expected to have improved fat meltability. Thirty-nine laboratory panelists took part i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87c644ef959ab981b45c4a2024c6e74f
https://doi.org/10.5713/ajas.2007.1272
https://doi.org/10.5713/ajas.2007.1272
Autor:
Masaya Katsumata, Tomoyuki Kawashima, Michiyo Motoyama, Keisuke Sasaki, Hideyuki Ohmori, Naoko Moriya, Terumi Nishioka, Yiming Cai, Mitsuyoshi Ishida, Mitsuru Mitsumoto, Mai Otsuka, Kiyoshi Tajima, Yuri Kobashi
Publikováno v:
Nihon Chikusan Gakkaiho. 78:189-200
コンビニエンスストアから排出された消費期限切れ食品（コンビニ残さ）の肥育後期豚用発酵リキッド飼料原料としての利用について検討した．コンビニ残さを分別し，弁当めし，おに
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be459e3d3b70bd58fbcb75d852868382
https://doi.org/10.2508/chikusan.78.189
https://doi.org/10.2508/chikusan.78.189
Publikováno v:
Nihon Chikusan Gakkaiho. 77:67-76
牛肉購入時の着目点について消費者がどのような多様性を有するかについて，コンジョイント分析およびクラスター分析を用いて解析した．脂肪交雑，肉色，価格，および仮想の品質表
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3382926a25d0c7c40ba0e26d1c2eaa21
https://doi.org/10.2508/chikusan.77.67
https://doi.org/10.2508/chikusan.77.67
Publikováno v:
Meat Science. 69:773-779
The effects of addition of tea catechins (TC) and vitamin C (VC) on sensory evaluation, colour and lipid stability in cooked or raw beef and chicken meat patties during refrigerated storage were studied. Fresh beef striploin and chicken breast muscle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21b1a2f9640c4b27ee770131f7939c53
https://doi.org/10.1016/j.meatsci.2004.11.010
https://doi.org/10.1016/j.meatsci.2004.11.010
Autor:
Mitsuru Mitsumoto, Keisuke Sasaki
Publikováno v:
Animal Science Journal. 75:369-376
A questionnaire study examining Japanese consumers’ requirements for beef quality was carried out in April 2002 in Tsukuba, Ibaraki, Japan. Answers from 532 participants were used for the statistical analysis. Twenty questions about sensory propert
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c959036f555fd122360c1419a6ba981
https://doi.org/10.1111/j.1740-0929.2004.00199.x
https://doi.org/10.1111/j.1740-0929.2004.00199.x