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Applicability of theK0Value as an Index of Freshness for Porcine and Chicken Muscles

Autor: Yoichi Nakatani, Yoshinori Hori, Yohko Tanaka, Shigeyo Sakai, Tuyosi Fujita, Isamu Takagahara, Teruo Otani, Sumihiko Sawa, Yukio Kunita

Publikováno v: Agricultural and Biological Chemistry. 52:107-112

We previously reported that the K0 value, which we have proposed as an index of freshness for edible meat, would be a suitable index as far as the freshness of beef and rabbit muscles is concerned.This time, we have investigated the applicability of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0106a07b4857a95f9dd247ea6a084143
https://doi.org/10.1080/00021369.1988.10868633

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Changes in ATP-Related Compounds of Beef and Rabbit Muscles and a New Index of Freshness of Muscle

Autor: Yoichi Nakatani, Tuyosi Fujita, Sumihiko Sawa, Teruo Otani, Yoshinori Hori, Isamu Takagahara

Publikováno v: Agricultural and Biological Chemistry. 50:1751-1856

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::279f04d87934978c9a2b804cc5e605e4
https://doi.org/10.1080/00021369.1986.10867652

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Changes in ATP-related compounds of beef and rabbit muscles and a new index of freshness of muscle

Autor: Teruo Otani, Isamu Takagahara, Sumihiko Sawa, Yoshinori Hori, Yoichi Nakatani, Tuyosi Fujita

Publikováno v: Agricultural and Biological Chemistry. 50:1751-1756

To establish an index of the freshness of meats, we examined the changes in amount of ATP-related compounds in beef and rabbit muscle kept in cold storage. We found an accumulation of hypoxanthine (Hx) and xanthine (X) in beef on the one hand and the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dbf28ac2accd7781ba059e327bff0a53
https://doi.org/10.1271/bbb1961.50.1751

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Applicability of the K0 value as an index of freshness for porcine and chicken muscles

Autor: Tuyosi FUJITA, Yoshinori HORI, Teruo OTANI, Yukio KUNITA, Sumihiko SAWA, Shigeyo SAKAI, Yohko TANAKA, Isamu TAKAGAHARA, Yoichi NAKATANI

Publikováno v: Agricultural and Biological Chemistry. 52:107-112

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0b53b6c819841afdb0a1d32e36632877
https://doi.org/10.1271/bbb1961.52.107

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The Shinshozaifuku-innenshu and Its Influence

Autor: Teruo Otani

Publikováno v: JOURNAL OF INDIAN AND BUDDHIST STUDIES (INDOGAKU BUKKYOGAKU KENKYU). 18:724-727

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::49a72a75ecf846aee7d2430b322af92d
https://doi.org/10.4259/ibk.18.724

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