Session Details
[VIII-17]畜産物利用
Tue. Sep 17, 2024 1:30 PM - 2:40 PM JST
Tue. Sep 17, 2024 4:30 AM - 5:40 AM UTC
Tue. Sep 17, 2024 4:30 AM - 5:40 AM UTC
Session VIII(W422)
Chair: Shota Ishida, Satoshi Takemoto
[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.)
[VIII-17-02]牛肉中の遊離グルタミン酸が呈するうま味の弁別閾の推定
*Shota Ishida1, Hiroki Sakurai2, Shutaro Komai2,4, Karin Akada1, Genya Watanabe1, Saki Shinoda3, Michiyo Motoyama1, Ikuyo Nakajima1, Yuji Miyaguchi3, Atsushi Asano2, Atsushi Tajima2, Keisuke Sasaki1 (1. Institute of Livestock and Grassland Science, NARO, 2. Faculty of Life and Environmental Sciences, Tsukuba Univ., 3. College of Agriculture, Ibaraki Univ., 4. Livestock Research Institute, Toyama Prefectural Agricultural, Forestry & Fisheries Research Center)
[VIII-17-03]黒毛和種牛肉の理化学分析値と味覚センサ分析による呈味性との関係
*Eri Shibata1, Mizuho Yamane1, Kazumi Imai1, Takemasa Hidaka1 (1. Hiroshima Prefectural Technology Research Institute Livestock Technology Research Center)
[VIII-17-04]高α-リノレン酸含有脂肪酸Caを給与した黒毛和牛におけるLC-MSとイメージング質量分析を活用した牛肉成分解析
*Yuka Takada1, Kazuki Matsubara2, Kazuaki Yoshinaga1, Hitomi Shikano1, Shu Taira1, Naoto Ishikawa1 (1. Fukushima Univ., 2. Nichirei Fresh Inc.)
[VIII-17-05]理化学分析による紀州和華牛の部位間の肉質特性の比較
*Kotaro Ishikawa1, Nanami Nagayama1, Honoka Hibari1, Kazuki Kawakami1, Takuma Shiraki1,2, Tamako Matsuhashi2 (1. Kinki University Faculty of Biology- Oriented Science and Technology, 2. Memoirs of Institute of Advanced Technology, Kinki University)
[VIII-17-06]紀州和華牛のロース芯における肉質特性探索
*Kazuki KAWAKAMI Kawakami1, Honoka Hibari1, Nanami Nagayama1, Koutarou Ishikawa1, Takuma Shiraki1,2, Tamako Matuhashi2 (1. Kindai Univ., 2. Kindai Univ Lab.)