Studies on utilization of culled sow meat and spent hen thigh muscle

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著者

    • 林, 高塚 リン, コウジョン

書誌事項

タイトル

Studies on utilization of culled sow meat and spent hen thigh muscle

著者名

林, 高塚

著者別名

リン, コウジョン

学位授与大学

酪農学園大学

取得学位

博士 (農学)

学位授与番号

乙第49号

学位授与年月日

1997-12-25

注記・抄録

博士論文

目次

  1. Contents / p2 (0003.jp2)
  2. Chapter 1.General Introduction / p5 (0006.jp2)
  3. Part I.Utilization of Sow Meat / p14 (0015.jp2)
  4. Chapter 2.Effects of refrigeration,freezing,or heating before freezing on muscle proteins / p14 (0015.jp2)
  5. Abstract / p15 (0016.jp2)
  6. Introduction / p16 (0017.jp2)
  7. Materials and methods / p17 (0018.jp2)
  8. Results and discussions / p19 (0020.jp2)
  9. Chapter 3.Effect of brine injection and tumbling on sow meat used as a raw material for Chinese-style sausage / p23 (0024.jp2)
  10. Abstract / p24 (0025.jp2)
  11. Introduction / p25 (0026.jp2)
  12. Materials and methods / p26 (0027.jp2)
  13. Results and discussions / p30 (0031.jp2)
  14. Chapter 4.Effect of low temperature aging,brine injection and tumbling on manufacturing of pork jerky / p34 (0035.jp2)
  15. Abstract / p35 (0036.jp2)
  16. Introduction / p36 (0037.jp2)
  17. Materials and methods / p37 (0038.jp2)
  18. Results and discussions / p40 (0041.jp2)
  19. Part II.Utilization of Spent Hen Thigh Muscle / p45 (0046.jp2)
  20. Chapter 5.Comparisons of physical and chemical characteristics of thigh muscle from spent hen layer and broiler / p45 (0046.jp2)
  21. Abstract / p46 (0047.jp2)
  22. Introduction / p47 (0048.jp2)
  23. Materials and methods / p49 (0050.jp2)
  24. Results and discussions / p52 (0053.jp2)
  25. Chapter6.Effect of acid or alkali marinating on the leg and thigh muscles from spent hen / p56 (0057.jp2)
  26. Abstract / p57 (0058.jp2)
  27. Introduction / p58 (0059.jp2)
  28. Materials and methods / p60 (0061.jp2)
  29. Results and discussions / p62 (0063.jp2)
  30. Chapter 7.Effect of organic acids and salts treatments on qualities of spent hen thigh muscle / p70 (0071.jp2)
  31. Abstract / p71 (0072.jp2)
  32. Introduction / p72 (0073.jp2)
  33. Materials and methods / p74 (0075.jp2)
  34. Results and discussions / p76 (0077.jp2)
  35. Chapter 8.Effects of mechanical tenderization and added extender and binder on the quality of cooked ham manufactured from spent hen thigh muscle treated with organic acids and salts / p80 (0081.jp2)
  36. Abstract / p81 (0082.jp2)
  37. Introduction / p82 (0083.jp2)
  38. Materials and methods / p83 (0084.jp2)
  39. Results and discussions / p86 (0087.jp2)
  40. Chapter 9.Effects of grinder plate sizes on manufacturing of restructured dried chicken diced meat and jerky from spent hen thigh muscle / p91 (0092.jp2)
  41. Abstract / p92 (0093.jp2)
  42. Introduction / p93 (0094.jp2)
  43. Materials and methods / p94 (0095.jp2)
  44. Results and discussions / p100 (0101.jp2)
  45. Chapter 10.General discussion and conclusion / p107 (0108.jp2)
  46. Acknowledgement / p112 (0113.jp2)
  47. Summary(Japanese) / p113 (0114.jp2)
  48. References / p120 (0121.jp2)
  49. Tables and Figures / p149 (0150.jp2)
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各種コード

  • NII論文ID(NAID)
    500000153016
  • NII著者ID(NRID)
    • 8000001087092
  • DOI(NDL)
  • NDL書誌ID
    • 000000317330
  • データ提供元
    • NDL ONLINE
    • NDLデジタルコレクション
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