CiNii Articles

1

About South Korean pork food [in Japanese]

高橋慎一

養豚界 = The pig magazine 48(1), 12-15, 2013-01-00
2

激変する世界の養豚生産の実態 : Global pig production : Trends shaping the pork industry ピッグ・インターナショナル2012年7月/8月号 (特集激変する世界の養豚産業、日本の進むべき方向は?) [in Japanese]

ベストピーター

月刊養豚情報 41(1), 12-15, 2013-01-00
3

Classification of Minced Meats of Beef, Pork, Chicken and the Mixed One Based on Their Chemical Compositions [in Japanese]

NOGUCHI Gou , SARANWONG Sirinnapa , OKURA Tsutomu , KAWANO Sumio

農業施設 43(3), 83-88, 2012-09-25

References (8)
4

Processing Technology and Characteristics of Fermented Meat Products Produced Using Lactic Acid Bacteria Cultures [in Japanese]

OHASHI Katutaro , NEGISHI Haruo

本研究は，乳酸菌混合カルチャーを接種し発酵後に非加熱乾燥した，乾燥食肉製品「発酵ポークジャーキー」の加工技術を開発することを目的として行った．乳酸菌カルチャーの培養基には，10%ホエイに0.5%酵母エキスと0.5%グルコースを混合した培地が10%脱脂乳および10%ホエイ培地よりも適していた．試作した発酵ポークジャーキーの理化学的特性は，pH 4.47±0.09，Aw 0.70±0.03，および食塩 …

Nippon Shokuhin Kagaku Kogaku Kaishi 59(9), 447-455, 2012-09-15

J-STAGE CrossRef References (31)
5

Effects of Spices Essential Oils on the Spoilage-Related Microbiota in Chilled Pork Stored in Antimicrobial Pack

LIU Guo-Qing , ZHANG Li-Li , ZONG Kai , WANG Ai-Min , YU Xiao-Feng

Food science and technology research 18(5), 695-704, 2012-09-01

References (39)
6

Classification of Minced Meats of Beef, Pork, Chicken and the Mixed One Based on Their Chemical Compositions [in Japanese]

野口剛 , SARANWONG Sirinnapa , 大倉力他

農業施設 43(3), 83-88, 2012-09-00
7

BOOK REVIEWS : T. Miyata, Economic Analysis of Pork Production [in Japanese]

農業経済研究 84(2), 147-149, 2012-09-00
8

Infection with the pork tapeworm, Taenia solium responsible for the social and economic disadvantages and the action to be taken for the prevention [in Japanese]

牧純 , 関谷洋志 , 舟橋達也他

松山大学論集 24(3), 257-269, 2012-08-00
9

Non-destructive Evaluation of Cleanness on Meat Surface by UV-Vis Reflectance Spectral Analysis [in Japanese]

大下誠一 , 大戸尚美

冷凍 87(1018), 541-546, 2012-08-00
10

8-4-4 Greenhouse Gas Emissions and Eco-efficiency on Meat [in Japanese]

YU Hongqin , SHIGETOSHI Masanori , YAGITA Hiroshi

… pork > …

日本エネルギー学会大会講演要旨集 (21), 360-361, 2012-07-30

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11

On-Farm Euthanasia of Swine : Recommendations of the Producer by National Pork Board [in Japanese]

纐纈雄三 , 佐々木羊介

明治大学農学部研究報告 62(1), 31-40, 2012-07-00
12

Assessing attitudes toward and public support of the welfare of farm animal

IRIMAJIRI Mami , TAKAHASHI Asahi , MATSUURA Akihiro , KOMIYAMA Sonomi , NANBU Takahiro , OGINO Mizuna , YAMAZAKI Atusi , HODATE Koichi

青森県十和田市内の大型スーパーマーケットにおいて259名の買い物客を対象に産業動物の福祉と飼育に関する意識調査を行った。調査では、回答者のうち95%は価格が同じであれば放牧飼育の豚肉を購入すると答えたが、約1/3は放牧豚の価格が高いと通常の安価な豚肉を買うと回答した。年収が地域の平均以下の家庭では70%の人が価格を購入の際の重視する材料とみているが、特に中年層(30-40代)の2/3の買い物客は畜 …

日本家畜管理学会誌・応用動物行動学会誌 48(2), 66-78, 2012-06-25

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13

Effect of Amino Acid Intake on the Accumulation of Intermuscular Fat in Pork Loin Eye Muscle During the Fattening Period [in Japanese]

NOGUCHI Gou

農業施設 43(1), 24-32, 2012-06-25

References (19)
14

Use of Fish and Meat in Daily Meals of Female University Students and the Factors Affecting Such Usage [in Japanese]

Nedachi Keiko , Ishii Yukie , Yoneda Yasuko , Yui Yoshiko

食生活管理者を目指している女子大学生224名を対象として,魚類や肉類の利用状況と,食経験や居住環境がその利用状況にどのように影響するかを調べた。育った環境が海から離れていても,新鮮な魚類を食べて育つという食経験が,魚類に対する嗜好を高めていた。調理技術の伝承は家庭が多くの役割を担い,魚料理では53.6%,肉料理は62.9%の学生が母・祖母から伝承されていた。学校教育の関与も見られ,魚料理は27.7 …

Journal of cookery science of Japan 45(3), 215-222, 2012-06-05

CiNii Fulltext PDF - Subscription References (27)
15

Meat consumption in relation to mortality from cardiovascular disease among Japanese men and women

Nagao M , Iso H , Yamagishi K , Date C , Tamakoshi A , the JACC Study Group , 山岸良匡

… Consumptions of meat (beef, pork, poultry, liver and processed meat) were assessed via a food frequency questionnaire administrated at baseline survey. …

European journal of clinical nutrition 66(6), 687-693, 2012-06-00

IR CrossRef
16

Effects of Anthocyanin-rich Colored Potato Flakes on Lipid Oxidation, Instrumental Color Evaluation and Sensory Characteristics in Cooked Pork Sausages

JAYAWARDANA Barana C. , YANAGIHARA Maki , HAN Kyu-Ho , FUKUSHIMA Michihiro , SEKIKAWA Mitsuo , SHIMADA Kenichiro

… We investigated lipid oxidation, instrumental color evaluation, and sensory characteristics in cooked pork sausages containing anthocyanin rich colored potato (Solanum tuberosam cv. … The antioxidant activity of 2% CPF was comparable to the synthetic antioxidant butylated hydroxytoluene (0.1%) in cooked pork sausages. … Overall, cooked pork sausage with 2% CPF was as acceptable to consumers as the control. …

Food Science and Technology Research 18(3), 455-460, 2012-05-01

J-STAGE CrossRef References (29)
17

The Provision of LCA Information to Consumers and its Effect [in Japanese]

KURISHIMA Hideaki

農業機械學會誌 74(3), 174-177, 2012-05-01

References (9)
18

Criteria of pork and beef quality reflecting the market's evaluation [in Japanese]

NISHIOKA Terumi

農林水産技術研究ジャーナル 35(5), 14-17, 2012-05-01

References (10)
19

Effects of pH, Water Activity, Nitrite and Sorbic Acid on the Growth Rate of Listeria monocytogenes in Cooked Meat Products and Raw Ham [in Japanese]

KAMISAKI HORIKOSHI Naoko , OKADA Yukio , TAKESHITA Kazuko , SAMESHIMA Takashi , ARIHARA Keizo

食肉加工品におけるL. monocytogenesの増殖挙動と，非加熱食肉製品である生ハムにおけるpHおよびaWのL. monocytogenesの増殖挙動に及ぼす影響について検討した． (1)　食肉加工品におけるL. monocytogen …

Nippon Shokuhin Kagaku Kogaku Kaishi 59(4), 186-191, 2012-04-15

J-STAGE CrossRef References (24)
20

Book Review : "Economic Analysis of Pork Production" by Tsuyoshi MIYATA [in Japanese]

斎藤潔

農業問題研究 = Journal of the rural issues 44(1), 59-61, 2012-04-00

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