Comparison of physicochemical and sensory properties between normal and DFD boar meats
Author:
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/93/2/93_133/_pdf
Reference19 articles.
1. Beltrán JA, Jaime I, Santolaria P, Sañudo C, Albertí P, Roncalés P. 1997. Effect of stress-induced high post-mortem pH on protease activity and tenderness of beef. Meat Science 45, 201-207.
2. Bidner BS, Ellis M, Brewer MS, Campion D, Wilson ER, McKeith FK. 2004. Effect of ultimate pH on the quality characteristics of pork. Journal of Muscle Foods 15, 139-154.
3. 畑江敬子．2015．6食肉の調理．In：松石昌典，西邑隆徳，山本克博（eds），肉の機能と科学，初版．pp. 110-133．朝倉書店，東京．
4. 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.
5. ISO3972. 1991. Sensory analysis─Methodology─Method of investigating sensitivity of taste. 2nd edn. International Organization for Standardization, Switzerland.
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