{"created":"2023-06-19T07:30:36.731640+00:00","id":554,"links":{},"metadata":{"_buckets":{"deposit":"ba2ffd0a-6c47-451e-8e65-44f17a02a561"},"_deposit":{"created_by":3,"id":"554","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"554"},"status":"published"},"_oai":{"id":"oai:nodai.repo.nii.ac.jp:00000554","sets":["47:48:114:116"]},"author_link":["3258","3262","3260","3259","3261","3263","3257","3256"],"item_1_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueNumber":"2","bibliographicPageEnd":"156","bibliographicPageStart":"150","bibliographicVolumeNumber":"59","bibliographic_titles":[{}]}]},"item_1_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"イノシシ肉とブタ肉の味について,大学生を対象とした官能検査を行った。両者を焼き肉の形で比較したところ,柔らかさではブタが,香りではイノシシが勝っていた。イノシシ肉各部位(ロース,バラ,モモ)間に有意な味の差は見られなかったが,夏肉の評価は冬肉よりも有意に低かった。ブタ肉価格を100としたときに,回答者が妥当と思うイノシシ肉の価格は平均112-138,中央位100-120,最頻値80-100の範囲にあった。このようにイノシシ肉とブタ肉の評価額に大きな差は無かったが,イノシシ肉をブタ肉の2～4倍に高く評価した回答者も一部に見られた。回答者の性別による差のみられた項目はなかった。野生動物肉を食べることへの抵抗感はみられなかった。現在のイノシシ肉は家庭消費肉としての価格競争力は有していないので,消費拡大には価格以外の訴求力が必要と思われる。","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Quality of wild boar and swine meats were compared through sensory evaluation by university students. While boar meat had a characteristically meaty scent, swine meat was strongly preferred for its softness. There were no qualitative differences in boar meat parts (loin,back rib and thigh). Juicy texture of winter boar meat was superior to dry texture of summer one in most criteria. In general, willingness to pay among respondents for boar and swine meats was roughly the same. Assuming the price of swine meat as 100, appropriate pricing by respondents for various parts of boar meat was 112-138 on average, 100-120 in median, and 80-100 in mode. But some respondents evaluated boar meat as high as high as 400 level. There were no differences in the answer of male and female respondents. Respondents showed no hesitation to eat wildlife meat. For domestic consumption, boar meat seems not to be price-competitive to swine meat. Since there are some people who highly valuate boar meat, appealing to other features of boar meat seems necessary to increase consumption.","subitem_description_type":"Other"}]},"item_1_description_13":{"attribute_name":"レポート・講演番号","attribute_value_mlt":[{"subitem_description":"E","subitem_description_type":"Other"}]},"item_1_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"7","subitem_description_type":"Other"}]},"item_1_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00009434299","subitem_description_type":"Other"}]},"item_1_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"論文","subitem_description_type":"Other"}]},"item_1_description_9":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_1_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00164184","subitem_source_identifier_type":"NCID"}]},"item_1_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"東京農業大学農学部バイオセラピー学科 "},{"subitem_text_value":" 東京農業大学農学部バイオセラピー学科 "},{"subitem_text_value":" 東京農業大学農学部バイオセラピー学科 "},{"subitem_text_value":" 東京農業大学大学院農学研究科畜産学専攻"}]},"item_1_text_7":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Department of Human and Animal-Plant Relationships, Faculty of Agriculture, Tokyo University of Agriculture "},{"subitem_text_language":"en","subitem_text_value":" Department of Human and Animal-Plant Relationships, Faculty of Agriculture, Tokyo University of Agriculture "},{"subitem_text_language":"en","subitem_text_value":" Department of Human and Animal-Plant Relationships, Faculty of Agriculture, Tokyo University of Agriculture "},{"subitem_text_language":"en","subitem_text_value":" Department of Animal Science, Graduate School of Agriculture, Tokyo University of Agriculture"}]},"item_1_title_3":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_title":"ダイガクセイ ヲ タイショウ ト シタ イノシシ ニク ト ブタ ニク ノ カンノウ ヒョウカ"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"安藤, 元一"},{"creatorName":"アンドウ, モトカズ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3256","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"小川 博"},{"creatorName":"オガワ, ヒロシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3257","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"佐々木 剛"},{"creatorName":"ササキ, タケシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3258","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"大岩 幸太"},{"creatorName":"オオイワ, コウタ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3259","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Motokazu, Ando","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3260","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Hiroshi Ogawa","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3261","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Takeshi Sasaki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3262","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kota Oiwa","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3263","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-04-20"}],"displaytype":"detail","filename":"KJ00009434299.pdf","filesize":[{"value":"791.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00009434299.pdf","url":"https://nodai.repo.nii.ac.jp/record/554/files/KJ00009434299.pdf"},"version_id":"5cf98c58-199e-43c6-ba44-a6d32f77155c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"イノシシ肉 ","subitem_subject_scheme":"Other"},{"subitem_subject":" ブタ肉 ","subitem_subject_scheme":"Other"},{"subitem_subject":" 官能試験 ","subitem_subject_scheme":"Other"},{"subitem_subject":" 価格 ","subitem_subject_scheme":"Other"},{"subitem_subject":" ジビエ","subitem_subject_scheme":"Other"},{"subitem_subject":"wild boar meat ","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":" swine meat ","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":" sensory test ","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":" appropriate price ","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":" gibier","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"大学生を対象としたイノシシ肉とブタ肉の官能評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"大学生を対象としたイノシシ肉とブタ肉の官能評価"},{"subitem_title":"Sensory Evaluation of Wild Boar and Swine Meats for University Students","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["116"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-09-19"},"publish_date":"2014-09-19","publish_status":"0","recid":"554","relation_version_is_last":true,"title":["大学生を対象としたイノシシ肉とブタ肉の官能評価"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-19T07:48:44.649195+00:00"}