Effect of NaCl levels in minced DFD wild boar meat on the physicochemical properties of model sausages-Reference-Cited by-同舟云学术

Effect of NaCl levels in minced DFD wild boar meat on the physicochemical properties of model sausages

Published:2022-08-25 Issue:3 Volume:93 Page:205-210
ISSN:1346-907X
Container-title:Nihon Chikusan Gakkaiho
language:en
Short-container-title:Nihon Chikusan Gakkaiho

Author:

SUZUKI Yuiko¹,NAKAI Mizuho¹,INOUE Sakumi²,KURABE Suzumi²,KINOSHITA Kazunari³,HIRATA Shigeki⁴,MURAMOTO Takayuki²

Affiliation:

1. Graduate School of Arts and Sciences, Iwate University

2. Faculty of Agriculture, Iwate University

3. ISSEI Co. Ltd.

4. Central Region Agricultural Research Center, NARO

Publisher

Japanese Society of Animal Science

Subject

General Engineering

Link

https://www.jstage.jst.go.jp/article/chikusan/93/3/93_205/_pdf

Reference24 articles.

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2. Hunt MC, Sørheim O, Slinde E. 1999. Color and heat denaturation of myoglobin forms in ground beef. Journal of Food Science 64, 847-851.

3. 入江正和．2015．肉牛の栄養と肉質─現状の課題と将来戦略─．家畜感染症学会誌4，41-48.

4. 環境省．2021．狩猟及び許可捕獲等による主な鳥獣の捕獲数［homepage on the Internet］．環境省，東京；［cited 19 March 2022］．Available from URL : https://www.env.go.jp/nature/choju/docs/docs4/hokakusuu.pdf

5. 環境省，農林水産省．2013．抜本的な鳥獣捕獲強化対策［homepage on the Internet］．農林水産省，東京；［cited 19 March 2022］．Available from URL : http://www.maff.go.jp/j/seisan/tyozyu/higai/pdf/kyouka.pdf