@article{oai:iwate-u.repo.nii.ac.jp:00015887,
 author = {村元, 隆行 and 吉田, 英生 and 高田, 偲帆},
 issue = {3},
 journal = {日本畜産学会報},
 month = {Aug},
 note = {未熟および完熟のサルナシ（Actinidia arguta）の果汁の塗布が日本短角種（n＝3）の棘上筋（M. supraspinatus）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．筋肉サンプルに未熟のサルナシ（未熟区）または完熟のサルナシ（完熟区）の果汁を塗布した．対照区の筋肉サンプルにはサルナシの果汁は塗布しなかった．各筋肉サンプルは40°Cで1時間の貯蔵を行い，ドリップロスを測定した．その後，筋肉サンプルを60°Cで3分間加熱し，クッキングロスを測定した．最大荷重およびガム性荷重は完熟区が未熟区に比較して有意に低かった．ドリップロスおよびクッキングロスには未熟区と完熟区との間での有意な差はみられなかった．本研究の結果から，完熟のサルナシの果汁は未熟のサルナシの果汁よりも牛肉を軟化させること，およびサルナシの熟成の程度は牛肉の保水性に影響を及ぼさないことが示された．, The effect of application of juice from immature and mature Sarunashi (Actinidia arguta) on the textural properties and water holding capacity of muscle (M. supraspinatus) from Japanese Shorthorn steers (n＝3) was investigated. Juice from immature (immature group) or mature Sarunashi (mature group) was applied to the muscle samples. A control group without any treatment was also used. Each muscle sample was stored at 40°C for 1 hour and drip loss was measured. Then the muscle samples were heated to 60°C for 3 minutes and cooking loss was measured. Maximum load and load of gumminess of the mature group were significantly lower than those of the immature group. There were no significant differences in drip loss and cooking loss between the immature group and the mature group. These results suggest that a greater tenderization of beef is produced by application of juice from mature Sarunashi than from immature Sarunashi, and that the degree of maturation of the Sarunasi did not affect the water holding capacity of beef.},
 pages = {247--250},
 title = {未熟および完熟のサルナシ（Actinidia arguta）の果汁の塗布が日本短角種去勢牛の筋肉のテクスチャー特性および保水性に及ぼす影響},
 volume = {91},
 year = {2020}
}