{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390282679432849280.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.3136/fsti9596t9798.4.241"}},{"identifier":{"@type":"NAID","@value":"130000122918"}}],"dc:title":[{"@language":"en","@value":"Mechanism Involved in the Improvement of Meat Taste during Postmortem Aging."}],"dc:language":"en","description":[{"type":"abstract","notation":[{"@language":"en","@value":"It is well known that muscle is converted to meat as food during postmortem aging. Meat flavor as well as texture are improved during postmortem aging. The improvement of meat taste in flavor is involved in the increase in free amino acids and peptides in meats during postmortem aging. Especially, the increase in free amino acids is thought to contribute to the enhancement of brothy taste including umami, while the increase in peptides is responsible for giving mildness. The increase in peptides is caused by the action of cathepsins B and L, and calpains on muscle proteins, while the increase in free amino acids is caused by the action of aminopeptidases C, H and P on the peptides during postmortem aging."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410282679432849280","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000021931283"}],"foaf:name":[{"@language":"en","@value":"NISHIMURA Toshihide"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Food Science, Faculty of Applied Biological Science, Hiroshima University"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"13417592"},{"@type":"EISSN","@value":"18813976"},{"@type":"PISSN","@value":"http://id.crossref.org/issn/13417592"},{"@type":"PISSN","@value":"https://id.crossref.org/issn/13417592"}],"prism:publicationName":[{"@language":"en","@value":"Food Science and Technology International, Tokyo"},{"@language":"en","@value":"FSTI"}],"dc:publisher":[{"@language":"en","@value":"Japanese Society for Food Science and Technology"},{"@language":"ja","@value":"社団法人 日本食品科学工学会"}],"prism:publicationDate":"1998","prism:volume":"4","prism:number":"4","prism:startingPage":"241","prism:endingPage":"249"},"reviewed":"false","dcterms:accessRights":"http://purl.org/coar/access_right/c_abf2","availableAt":"1998","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=meat%20taste","dc:title":"meat taste"},{"@id":"https://cir.nii.ac.jp/all?q=aging","dc:title":"aging"},{"@id":"https://cir.nii.ac.jp/all?q=proteases","dc:title":"proteases"},{"@id":"https://cir.nii.ac.jp/all?q=aminopeptidases","dc:title":"aminopeptidases"},{"@id":"https://cir.nii.ac.jp/all?q=peptides","dc:title":"peptides"},{"@id":"https://cir.nii.ac.jp/all?q=free%20amino%20acids","dc:title":"free amino acids"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360009142529451008","@type":"Article","resourceType":"学術雑誌論文(journal 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PALATABILITY OF PORK LOIN CHOPS"}]},{"@id":"https://cir.nii.ac.jp/crid/1363951795254674432","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Nucleotide Degradation in the Muscle of Iced Haddock\n                    <i>(Gadus aeglefinus)</i>\n                    , Lemon Sole\n                    <i>(Pleuronectes microcephalus)</i>\n                    , and Plaice\n                    <i>(Pleuronectes platessa)</i>"}]},{"@id":"https://cir.nii.ac.jp/crid/1364233269934815104","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Purification and properties of aminopeptidase H from chicken skeletal muscle"}]},{"@id":"https://cir.nii.ac.jp/crid/1364233271112047872","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Effect of Calcium Activated Protease (CAF) on Bovine Myofibrils Under Different Conditions of pH and Temperature"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001204454861952","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Changes in the Properties of Porcine Myosin during Postmortem Aging"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001204739527680","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"食品の呈味形成におけるペプチドの働き"},{"@value":"食品の呈味形成におけるペプチドの働き--呈味性ペプチドとペプチドの味覚調節作用"},{"@language":"ja-Kana","@value":"ショクヒン ノ テイミ ケイセイ ニ オケル ペプチド ノ ハタラキ テイミセイ ペプチド ト ペプチド ノ ミカク チョウセツ サヨウ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001205192887936","@type":"Article","relationType":["isReferencedBy","isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Quality Characteristics of \"Culatello-di-zippero\", an Italian Dry Cured Ham"},{"@language":"ja","@value":"イタリア産乾塩生ハム“クラテッロ・ディ・ジッペロ”の品質特性"},{"@language":"ja-Kana","@value":"イタリアサン カンエン ナマハム クラテッロ ディ ジッペロ ノ ヒンシツ 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α-<i>N</i>-Benzoylarginine-β-naphthylamide"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206466923264","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Purification and Properties of a Proteolytic Enzyme, Cathepsin D, from Chicken Muscle"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206477057792","@type":"Article","relationType":["isReferencedBy","isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"A Judgment on Postmortem Aging in Longissimus Dorsi Based on a Peptide Substrate Library"},{"@language":"ja-Kana","@value":"Judgment on Postmortem Aging in Longissimus Dorsi Based on a Peptide Substrate Library"},{"@value":"A Judgment on Postmortem Aging in<i>Longissimus Dorsi</i>Based on a Peptide Substrate Library"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282681439370624","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Purification and Properties of Aminopeptidase C from Chicken Skeletal Muscle."}]},{"@id":"https://cir.nii.ac.jp/crid/1390282681439372288","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Purification and Properties of Aminopeptidase H from Porcine Skeletal Muscle."}]},{"@id":"https://cir.nii.ac.jp/crid/1390282681442976384","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Components contributing to the improvement of meat taste during storage."}]},{"@id":"https://cir.nii.ac.jp/crid/1390282681447913216","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Effects of Freezing on the Proteolysis of Beef during Storage at 4.DEG.C.."},{"@value":"Effects of Freezing on the Proteolysis of Beef during Storage at 4°C"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282681449507200","@type":"Article","relationType":["isReferencedBy","isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Purification and Characterization of a Cl--Activated Aminopeptidase from Bovine Skeletal Muscle"},{"@value":"Purification and Characterization of a Cl〔-〕-Activated Aminopeptidase from Bovine Skeletal Muscle"},{"@value":"Purification and Characterization of a Cl<sup>−</sup>-Activated Aminopeptidase from Bovine Skeletal Muscle"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282681452420992","@type":"Article","relationType":["isReferencedBy","isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Amino Acid Sequences of Porcine Fast and Slow Troponin T Isoforms"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282681454895232","@type":"Article","relationType":["isReferencedBy","isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Purification and Characterization of Porcine Skeletal Muscle Aminopeptidase T, a Novel Metallopeptidase Homologous to Leukotriene A4 Hydrolase"},{"@value":"Purification and Characterization of Porcine Skeletal Muscle Aminopeptidase T, a Novel Metallopeptidase Homologous to Leukotriene A<sub>4</sub>Hydrolase"}]},{"@id":"https://cir.nii.ac.jp/crid/1390564237990203776","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"3. 食品の呈味形成における熟成の役割 : ペプチドの生成と呈味形成への寄与(<総説特集>食べ物のおいしさと熟成を科学する)"},{"@language":"en","@value":"3. Role of conditioning in the improvement of food taste : Contribution of peptides to taste of conditioned foods"},{"@value":"食品の呈味形成における熟成の役割--ペプチドの生成と呈味形成への寄与"},{"@language":"ja-Kana","@value":"ショクヒン ノ テイミ ケイセイ ニ オケル ジュクセイ ノ ヤクワリ ペプチド ノ セイセイ ト テイミ ケイセイ エ ノ キヨ"}]},{"@id":"https://cir.nii.ac.jp/crid/1522262179617345408","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@value":"食肉の熟成度を客観的に測る--熟成に伴う変化と熟成指標への応用"},{"@language":"ja-Kana","@value":"ショクニク ノ ジュクセイド オ キャッカンテキ ニ ハカル ジュクセイ ニ トモナウ ヘンカ ト ジュクセイ シヒョウ エ ノ オウヨウ"}]},{"@id":"https://cir.nii.ac.jp/crid/1570291226284181760","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Actions of cathepsins on troponin T during postmortem aging of porcine muscle"}]}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:0005682228"},{"@type":"CROSSREF","@value":"10.3136/fsti9596t9798.4.241"},{"@type":"CIA","@value":"130000122918"},{"@type":"OPENAIRE","@value":"doi_dedup___::6f64c5560ab078cdf2bc522d617cfdf0"},{"@type":"CROSSREF","@value":"10.1271/bbb.60208_references_DOI_5A2262sHdkZxn3IsPhI8iY8UJVI"},{"@type":"CROSSREF","@value":"10.1111/asj.13425_references_DOI_5A2262sHdkZxn3IsPhI8iY8UJVI"},{"@type":"CROSSREF","@value":"10.3390/metabo10050188_references_DOI_5A2262sHdkZxn3IsPhI8iY8UJVI"},{"@type":"CROSSREF","@value":"10.1016/j.psj.2023.103307_references_DOI_5A2262sHdkZxn3IsPhI8iY8UJVI"},{"@type":"CROSSREF","@value":"10.1271/bbb.70.1110_references_DOI_5A2262sHdkZxn3IsPhI8iY8UJVI"},{"@type":"CROSSREF","@value":"10.1111/asj.12050_references_DOI_5A2262sHdkZxn3IsPhI8iY8UJVI"},{"@type":"CROSSREF","@value":"10.5713/ajas.18.0648_references_DOI_5A2262sHdkZxn3IsPhI8iY8UJVI"},{"@type":"CROSSREF","@value":"10.2508/chikusan.77.417_references_DOI_5A2262sHdkZxn3IsPhI8iY8UJVI"},{"@type":"CROSSREF","@value":"10.1111/asj.13705_references_DOI_5A2262sHdkZxn3IsPhI8iY8UJVI"},{"@type":"CROSSREF","@value":"10.1271/bbb.110065_references_DOI_5A2262sHdkZxn3IsPhI8iY8UJVI"},{"@type":"CROSSREF","@value":"10.1271/bbb.70.726_references_DOI_5A2262sHdkZxn3IsPhI8iY8UJVI"},{"@type":"CROSSREF","@value":"10.3136/fstr.9.297_references_DOI_5A2262sHdkZxn3IsPhI8iY8UJVI"}]}