{"created":"2023-05-15T12:10:13.841952+00:00","id":15886,"links":{},"metadata":{"_buckets":{"deposit":"54ec88f1-a65e-4607-b68d-c0fd3a1a2782"},"_deposit":{"created_by":19,"id":"15886","owners":[19],"pid":{"revision_id":0,"type":"depid","value":"15886"},"status":"published"},"_oai":{"id":"oai:iwate-u.repo.nii.ac.jp:00015886","sets":["1504:1510"]},"author_link":["95611","95612","95614","96022","96023","96021","96024","95613"],"item_16_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-08-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"245","bibliographicPageStart":"241","bibliographicVolumeNumber":"91","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":"2023-01-13"}]},"item_16_description_11":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"日本短角種の去勢牛（14頭）と経産牛（10頭）との間における塩漬された半膜様筋および腓腹筋の理化学特性およびテクスチャー特性の比較を行った．塩漬は100gの筋肉サンプルに6gのNaClを添加して3日間行った．テクスチャーの測定は筋肉サンプルの表面から5mmで行った．a*値の測定は表面，表面から5mm（浅部），および表面から16.7mm（深部）で行った．また，粗脂肪含量，水分含量，およびドリップロスの測定を行った．塩漬前，塩漬後の浅部，および塩漬後の深部のa*値は，両筋肉において去勢牛に比較して経産牛が有意に低かった．半膜様筋の塩漬前の凝集性は，去勢牛が経産牛に比較して有意に高く，半膜様筋の塩漬後の付着性は，経産牛が去勢牛に比較して有意に高かった．腓腹筋のドリップロスは，経産牛が去勢牛に比較して有意に低かった．","subitem_description_type":"Abstract"}]},"item_16_description_12":{"attribute_name":"Abstract","attribute_value_mlt":[{"subitem_description":"The physical, chemical, and textural properties of two cured muscles, M. semimembranosus (SM) and M. gastrocnemius (GC), were compared in Japanese Shorthorn steers (n＝14) and delivered cows (n＝10). Muscle samples (100g) were cured in 6g NaCl for 3 days. The internal texture of each muscle sample (5mm from surface) was analyzed. The a* value was analyzed at the sample surface, at 5mm depth (superficial section), and at 16.7mm depth (deep section). The moisture content, crude fat concentration, and drip loss of each muscle sample were also analyzed. The a* values of the surface before curing, the superficial section, and the deep section after curing of both muscle samples from delivered cows were significantly lower than those from steers. The cohesiveness before curing of the SM sample from steers was significantly higher than that from delivered cows. The adhesiveness after curing of the SM sample from delivered cows was significantly higher than that from steers. The drip loss of the GC sample from delivered cows was significantly lower than that from steers.","subitem_description_type":"Other"}]},"item_16_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"96021","nameIdentifierScheme":"WEKO"}],"names":[{"name":"MURAMOTO, Takayuki"}]},{"nameIdentifiers":[{"nameIdentifier":"96022","nameIdentifierScheme":"WEKO"}],"names":[{"name":"FUKUDA, Chiho"}]},{"nameIdentifiers":[{"nameIdentifier":"96023","nameIdentifierScheme":"WEKO"}],"names":[{"name":"KANAYA, Keita"}]},{"nameIdentifiers":[{"nameIdentifier":"96024","nameIdentifierScheme":"WEKO"}],"names":[{"name":"YOKOTA, Tomoka"}]}]},"item_16_link_13":{"attribute_name":"抄録（URL）","attribute_value_mlt":[{"subitem_link_text":"日本短角種の去勢牛と経産牛との間における塩漬された筋肉の理化学特性およびテクスチャー特性の比較","subitem_link_url":"https://www.jstage.jst.go.jp/article/chikusan/91/3/91_241/_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.91.241","subitem_relation_type_select":"DOI"}}]},"item_16_rights_18":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"© 2020 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":"岩手大学大学院総合科学研究科"},{"subitem_text_value":"岩手大学大学院総合科学研究科"},{"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":[{"nameIdentifier":"95611","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"福田, 智歩"}],"nameIdentifiers":[{"nameIdentifier":"95612","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"金谷, 圭太"}],"nameIdentifiers":[{"nameIdentifier":"95613","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"横田, 朋佳"}],"nameIdentifiers":[{"nameIdentifier":"95614","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-01-13"}],"displaytype":"detail","filename":"jjzs-v91n3p241-245.pdf","filesize":[{"value":"240.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"jjzs-v91n3p241-245","url":"https://iwate-u.repo.nii.ac.jp/record/15886/files/jjzs-v91n3p241-245.pdf"},"version_id":"41f80623-7368-4ccc-ac1b-b37fda8e7624"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"a*値","subitem_subject_scheme":"Other"},{"subitem_subject":"塩漬","subitem_subject_scheme":"Other"},{"subitem_subject":"テクスチャー","subitem_subject_scheme":"Other"},{"subitem_subject":"ドリップロス","subitem_subject_scheme":"Other"},{"subitem_subject":"日本短角種経産牛","subitem_subject_scheme":"Other"},{"subitem_subject":"a* value","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"curing","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"drip loss","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Japanese Shorthorn delivered cows","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"texture","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":"日本短角種の去勢牛と経産牛との間における塩漬された筋肉の理化学特性およびテクスチャー特性の比較","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"日本短角種の去勢牛と経産牛との間における塩漬された筋肉の理化学特性およびテクスチャー特性の比較"},{"subitem_title":"Comparison of physical, chemical, and textural properties of two cured muscles from Japanese Shorthorn steers and delivered cows","subitem_title_language":"en"}]},"item_type_id":"16","owner":"19","path":["1510"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-01-13"},"publish_date":"2023-01-13","publish_status":"0","recid":"15886","relation_version_is_last":true,"title":["日本短角種の去勢牛と経産牛との間における塩漬された筋肉の理化学特性およびテクスチャー特性の比較"],"weko_creator_id":"19","weko_shared_id":-1},"updated":"2023-05-15T12:39:46.306953+00:00"}