{"created":"2023-05-15T12:10:02.541725+00:00","id":15691,"links":{},"metadata":{"_buckets":{"deposit":"59328eb5-6f61-45f7-afd8-275fb84b369b"},"_deposit":{"created_by":19,"id":"15691","owners":[19],"pid":{"revision_id":0,"type":"depid","value":"15691"},"status":"published"},"_oai":{"id":"oai:iwate-u.repo.nii.ac.jp:00015691","sets":["1504:1510"]},"author_link":["94520","94515","94516","94519","94518","94517"],"item_16_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-08-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"330","bibliographicPageStart":"327","bibliographicVolumeNumber":"92","bibliographic_titles":[{"bibliographic_title":"日本畜産学会報"}]}]},"item_16_date_6":{"attribute_name":"登録日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2022-06-14"}]},"item_16_description_11":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"異なる品種（軽米，五戸，月山，および一才）のサルナシの果汁の塗布が日本短角種牛肉（n=7）のテクスチャー特性および保水性に及ぼす影響について検討を行った．サルナシ果汁を塗布した筋肉サンプルを40°Cで1時間貯蔵してドリップロスを測定し，次に60°Cで3分間の湯浴を行ってクッキングロスを測定した．また，最大荷重，ガム性荷重，凝集性，および付着性を測定した．サルナシの果汁を塗布した筋肉サンプルのドリップロスはサルナシの品種による有意な影響を受けなかった．軽米または五戸の果汁を塗布した筋肉サンプルは月山または一才の果汁を塗布したものに比較して，クッキングロスが有意に高く，また最大荷重およびガム性荷重が有意に低かった．本研究の結果から，軽米または五戸の果汁を塗布した牛肉は月山または一才の果汁を塗布したものに比較して，加熱時の保水性は低くなるものの，軟化効果は高くなることが示された．","subitem_description_type":"Abstract"}]},"item_16_description_12":{"attribute_name":"Abstract","attribute_value_mlt":[{"subitem_description":"Here, we compared the textural properties and water holding capacities of muscle samples (M. supraspinatus) from Japanese Shorthorn steers (n = 7) after treatment with juice from four varieties of Sarunashi (Actinidia arguta). The varieties used in the investigation were Karumai, Gonohe, Gassan, and Issai. Treated muscle samples were stored at 40°C for 1 hour and drip loss was measured. The muscle samples were then heated to 60°C for 3 minutes and cooking loss was measured. Maximum load, cohesiveness, adhesiveness, and load of gumminess of the muscle samples were analyzed. Drip loss did not differ significantly between muscle samples treated with juice from the different varieties of Sarunashi. Cooking loss of muscle samples treated with Karumai or Gonohe juice was significantly higher than those treated with Gassan or Issai juice. Maximum load and load of gumminess of muscle samples treated with Karumai or Gonohe juice were significantly lower than those treated with Gassan or Issai juice. These results suggest that the water holding capacity of beef produced after treatment with Karumai or Gonohe juice is inferior to that after treatment with Gassan or Issai juice; however, a greater tenderization effect was found after application of Karumai or Gonohe juice.","subitem_description_type":"Other"}]},"item_16_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"94518","nameIdentifierScheme":"WEKO"}],"names":[{"name":"MURAMOTO, Takayuki"}]},{"nameIdentifiers":[{"nameIdentifier":"94519","nameIdentifierScheme":"WEKO"}],"names":[{"name":"TSUNODA, Tomoya"}]},{"nameIdentifiers":[{"nameIdentifier":"94520","nameIdentifierScheme":"WEKO"}],"names":[{"name":"YOSHIDA, Yoshiki"}]}]},"item_16_link_13":{"attribute_name":"抄録（URL）","attribute_value_mlt":[{"subitem_link_text":"異なる品種のサルナシの果汁が日本短角種牛肉のテクスチャー特性および保水性に及ぼす影響","subitem_link_url":"https://www.jstage.jst.go.jp/article/chikusan/92/3/92_327/_article/-char/ja/"}]},"item_16_publisher_14":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本畜産学会"}]},"item_16_relation_26":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"info:doi/10.2508/chikusan.92.327","subitem_relation_type_select":"DOI"}}]},"item_16_rights_18":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"© 2021 日本畜産学会"}]},"item_16_source_id_25":{"attribute_name":"NCID","attribute_value_mlt":[{"subitem_source_identifier":"AN00195188","subitem_source_identifier_type":"NCID"}]},"item_16_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18808255","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"1346907X","subitem_source_identifier_type":"ISSN"}]},"item_16_text_4":{"attribute_name":"著者(機関)","attribute_value_mlt":[{"subitem_text_value":"岩手大学農学部"},{"subitem_text_value":"岩手大学農学部"},{"subitem_text_value":"岩手大学農学部"}]},"item_16_version_type_27":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"村元, 隆行"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"角田, 智哉"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"吉田, 英生"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-06-14"}],"displaytype":"detail","filename":"jjzs-v92n3p327-330.pdf","filesize":[{"value":"235.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"jjzs-v92n3p327-330","url":"https://iwate-u.repo.nii.ac.jp/record/15691/files/jjzs-v92n3p327-330.pdf"},"version_id":"bffd59ba-2784-4e7f-898d-64d6bfda6f44"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"サルナシ","subitem_subject_scheme":"Other"},{"subitem_subject":"テクスチャー特性","subitem_subject_scheme":"Other"},{"subitem_subject":"軟化","subitem_subject_scheme":"Other"},{"subitem_subject":"日本短角種牛肉","subitem_subject_scheme":"Other"},{"subitem_subject":"保水性","subitem_subject_scheme":"Other"},{"subitem_subject":"Japanese Shorthorn beef","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Sarunashi","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"texture","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"tenderization","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"water holding capacity","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"異なる品種のサルナシの果汁が日本短角種牛肉のテクスチャー特性および保水性に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"異なる品種のサルナシの果汁が日本短角種牛肉のテクスチャー特性および保水性に及ぼす影響"},{"subitem_title":"Effect of juice from Sarunashi ( Actinidia arguta ) varieties on textural properties and water holding capacity of muscle from Japanese Shorthorn steers","subitem_title_language":"en"}]},"item_type_id":"16","owner":"19","path":["1510"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-06-14"},"publish_date":"2022-06-14","publish_status":"0","recid":"15691","relation_version_is_last":true,"title":["異なる品種のサルナシの果汁が日本短角種牛肉のテクスチャー特性および保水性に及ぼす影響"],"weko_creator_id":"19","weko_shared_id":-1},"updated":"2023-05-15T12:48:35.246526+00:00"}