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Changes in the amounts of water-soluble umami-related substances in porcine longissimus and biceps femoris muscles during moist heat cooking

Meat science, 2007-10, Vol.77 (2), p.167-172

2007

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Beef texture characterization using internationally established texture vocabularies in ISO5492:1992: Differences among four different end-point temperatures in three muscles of Holstein steers

Meat science, 2010-10, Vol.86 (2), p.422-429

2010

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Questionnaire-based study on consumer requirements for beef quality in Japan

Animal science journal, 2004-08, Vol.75 (4), p.369-376

2004

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Oral Administration of Fucoxanthin Increases Plasma Fucoxanthinol Concentration and Antioxidative Ability and Improves Meat Color in Broiler Chicks

The Journal of Poultry Science, 2010/10/25, Vol.47(4), pp.316-320

2010

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Relationship between lipid peroxidation and fat content in Japanese Black beef Longissimus muscle during storage

Meat science, 2001-12, Vol.59 (4), p.407-410

2001

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Pseudomonas spp. convert metmyoglobin into deoxymyoglobin

Meat science, 2010, Vol.84 (1), p.202-207

2010

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Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties

Meat science, 2005-04, Vol.69 (4), p.773-779

2005

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Near-Infrared Spectroscopy Determination of Physical and Chemical Characteristics in Beef Cuts

Journal of food science, 1991-11, Vol.56 (6), p.1493-1496

1991

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Pseudomonas spp. convert metmyoglobin into deoxymyoglobin

Meat science, 2009, Vol.84 (1), p.202-207

2009

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Comparison of Sensory Traits and Preferences between Food Co-product Fermented Liquid (FCFL)-fed and Formula-fed Pork Loin

Asian-australasian journal of animal sciences, 2007-08, Vol.20 (8), p.1272-1277

2007

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Role of unsaponifiable fraction on the preference for beef tallow in C57Black/6 mice

Physiology & behavior, 2004-06, Vol.81 (4), p.665-670

2004

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Dietary vitamin E supplementation shifted weight loss from drip to cooking loss in fresh beef longissimus during display2

Journal of animal science, 1995-08, Vol.73 (8), p.2289-2294

1995

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On a grading system for beef marbling

Pattern recognition letters, 2000-11, Vol.21 (12), p.1037-1050

2000

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Dietary versus postmortem supplementation of vitamin E on pigment and lipid stability in ground beef2

Journal of animal science, 1993-07, Vol.71 (7), p.1812-1816

1993

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Effect of Cooking on the Taste- and Flavor-related Compounds in Pork

Nihon Yōton Gakkaishi, 2002, Vol.39 (3), p.191-199

2002

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On a Fluency Image Coding System for Beef Marbling Evaluation

Pattern recognition letters, 2002-09, Vol.23 (11), p.1277-1291

2002

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Dietary versus postmortem supplementation of vitamin E on pigment and lipid stability in ground beef

Journal of animal science, 1993-07, Vol.71 (7), p.1812

1993

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Comparison of Sensory Traits and Preferences between Food Co-product Fermented Liquid (FCFL)-fed and Formula-fed Pork Loin

Animal Bioscience, 2007, 20(8), , pp.1272-1277

2007

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Effects of Fucoxanthin Addition to Ground Chicken Breast Meat on Lipid and Colour Stability during Chilled Storage, before and after Cooking

Animal Bioscience, 2008, 21(7), , pp.1067-1072

2008

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Improvement and Maintenance of Beef Quality with Vitamin E and Vitamin C

Nihon Chikusan Gakkaiho, 1996, Vol.67 (12), p.1110-1126

MITSUMOTO, Mitsuru

1996

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Immunohistochemical Quantification of Fast-Myosin in Upper Hind Limb Muscles of the Pig

Nihon Chikusan Gakkaiho, 2001, Vol.72 (2), p.154-163

2001

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Dietary vitamin E supplementation shifted weight loss from drip to cooking loss in fresh beef longissimus during display

Journal of animal science, 1995-08, Vol.73 (8), p.2289

1995

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Effects of Fucoxanthin Addition to Ground Chicken Breast Meat on Lipid and Colour Stability during Chilled Storage, before and after Cooking

Asian-australasian journal of animal sciences, 2008-07, Vol.21 (7), p.1067-1072

2008

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Effects of Insulin-like Growth Factor-I and Growth Hormone on Adipose Conversion of Bovine Preadpocytes

Nihon Chikusan Gakkaiho, 1996, Vol.67 (8), p.719-723

1996

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Odor sensor utilizing surface plasmon resonance

Sensors and materials, 2005-01, Vol.17 (7), p.397-404; 405-412

2005

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Changes in the amounts of water-soluble umami-related substances in porcine longissimus and biceps femoris muscles during moist heat cooking

Beef texture characterization using internationally established texture vocabularies in ISO5492:1992: Differences among four different end-point temperatures in three muscles of Holstein steers

Questionnaire-based study on consumer requirements for beef quality in Japan

Oral Administration of Fucoxanthin Increases Plasma Fucoxanthinol Concentration and Antioxidative Ability and Improves Meat Color in Broiler Chicks

Relationship between lipid peroxidation and fat content in Japanese Black beef Longissimus muscle during storage

Pseudomonas spp. convert metmyoglobin into deoxymyoglobin

Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties

Near-Infrared Spectroscopy Determination of Physical and Chemical Characteristics in Beef Cuts

Pseudomonas spp. convert metmyoglobin into deoxymyoglobin

Comparison of Sensory Traits and Preferences between Food Co-product Fermented Liquid (FCFL)-fed and Formula-fed Pork Loin

Role of unsaponifiable fraction on the preference for beef tallow in C57Black/6 mice

Dietary vitamin E supplementation shifted weight loss from drip to cooking loss in fresh beef longissimus during display2

On a grading system for beef marbling

Dietary versus postmortem supplementation of vitamin E on pigment and lipid stability in ground beef2

Effect of Cooking on the Taste- and Flavor-related Compounds in Pork

On a Fluency Image Coding System for Beef Marbling Evaluation

Dietary versus postmortem supplementation of vitamin E on pigment and lipid stability in ground beef

Comparison of Sensory Traits and Preferences between Food Co-product Fermented Liquid (FCFL)-fed and Formula-fed Pork Loin

Effects of Fucoxanthin Addition to Ground Chicken Breast Meat on Lipid and Colour Stability during Chilled Storage, before and after Cooking

Improvement and Maintenance of Beef Quality with Vitamin E and Vitamin C

Immunohistochemical Quantification of Fast-Myosin in Upper Hind Limb Muscles of the Pig

Dietary vitamin E supplementation shifted weight loss from drip to cooking loss in fresh beef longissimus during display

Effects of Fucoxanthin Addition to Ground Chicken Breast Meat on Lipid and Colour Stability during Chilled Storage, before and after Cooking

Effects of Insulin-like Growth Factor-I and Growth Hormone on Adipose Conversion of Bovine Preadpocytes

Odor sensor utilizing surface plasmon resonance

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