| 著者 |
YONEZAWA, Kayo
| en |
YONEZAWA, Kayo
Department of Agricultural Chemistry, Faculty of Applied Biosciences, College of Tokyo University of Agriculture
|
|
米澤, 加代
東京農業大学応用生物科学部農芸化学科
|
Search repository
ENDO, Chikako
KOGURE, Sarasa
| en |
KOGURE, Sarasa
Department of Ecological Symbiotic Science, Graduate School of Agriculture, College of Tokyo University of Agriculture
|
|
小暮, 更紗
東京農業大学大学院農学研究科食品栄養学専攻
|
Search repository
KOJIMA, Kayoko
| en |
KOJIMA, Kayoko
Department of Ecological Symbiotic Science, Graduate School of Agriculture, College of Tokyo University of Agriculture
|
|
小嶋, 加代子
東京農業大学大学院農学研究科食品栄養学専攻
|
Search repository
HORIGUCHI, Toshihide
| en |
HORIGUCHI, Toshihide
Department of Ecological Symbiotic Science, Graduate School of Agriculture, College of Tokyo University of Agriculture
|
|
堀口, 俊英
東京農業大学大学院農学研究科食品栄養学専攻
|
Search repository
TANIOKA, Yuri
| en |
TANIOKA, Yuri
Department of Ecological Symbiotic Science, Graduate School of Agriculture, College of Tokyo University of Agriculture
|
|
谷岡, 由梨
Department of International Food and Agricultural Science, College of Tokyo University of Agriculture
東京農業大学大学院農学研究科食品栄養学専攻
東京農業大学国際食料情報学部国際食農科学科
|
Search repository
YAMAUCHI, Jun
| en |
YAMAUCHI, Jun
Department of International Food and Agricultural Science, College of Tokyo University of Agriculture
|
|
山内, 淳
東京農業大学国際食料情報学部国際食農科学科
|
Search repository
HAYASHI, Kenji
KOJIMA, Masaru
KOTAKE, Tatsuya
IMAI, Hideaki
FURUSHO, Tadasu
| en |
FURUSHO, Tadasu
Department of Ecological Symbiotic Science, Graduate School of Agriculture, College of Tokyo University of Agriculture
|
|
古庄, 律
Department of International Food and Agricultural Science, College of Tokyo University of Agriculture
東京農業大学大学院農学研究科食品栄養学専攻
東京農業大学国際食料情報学部国際食農科学科
|
Search repository
|
|
内容記述 |
The effect of seasoning on meat tenderization was evaluated by comparing unsoaked meat, meat soaked in soy-sauce-based seasoning (SBS), and meat soaked in miso-based seasoning (MBS) upon roasting. Results show that the compressive stress of MBS-treated meat was lower than that of SBS-treated meat. Water retention, determined from the weight change after roasting, was significantly higher for MBS-treated meat. Scanning electron microscopy (SEM) showed gaps between the muscle fascicles of MBS-treated meat, with swelling of the fascicles. Sensory evaluation indicated that roasted meat pre-treated with MBS was tenderer than SBS-treated meat. Miso addition increased the total sugar content of the meat, improving water retention; this lowered the compressive stress and compressibility, and changed the structure of the muscle fascicles and tissues, thus maintaining the tenderness of the meat. |
10282133_出版者版_20241002112048.pdf (964 KB)
