Presentation Information
[VIII-17-01]一般消費者と食肉流通従事者では牛肉を「赤身型」と認知する基準が異なる
*Keisuke Sasaki1,3, Genya Watanabe1, Ikuyo Nakajima1, Shota Ishida1, Karin Akada1, Masaya Komatsu2, Takumi Narita1, Naoko Moriya1, Michiyo Motoyama1, Shutaro Komai3,6, Saki Shinoda4, Hiroki Sakurai3, Miyu Yoshida4, Atsushi Asano3, Yuji Miyaguchi4, keigo Kuchida5 (1. Institute of Livestock and Grassland Science, NARO, 2. Hokkaido Agricultural Research Center, NARO, 3. Univ. of Tsukuba, 4. Ibaraki Univ., 5. Obihiro Univ. of Agric. Vet. Med., 6. Current: Toyama Pref. Livestock Res. Inst.)
