The Effect of Tenderization of Roasted Meat on Pre-Soaking in Miso-Based and Soy-Sauce-Based Seasoning
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- YONEZAWA Kayo
- Department of Agricultural Chemistry, Faculty of Applied Biosciences, College of Tokyo University of Agriculture
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- ENDO Chikako
- Ebara Foods Industry, Inc.
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- KOGURE Sarasa
- Department of Ecological Symbiotic Science, Graduate School of Agriculture, College of Tokyo University of Agriculture
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- KOJIMA Kayoko
- Department of Ecological Symbiotic Science, Graduate School of Agriculture, College of Tokyo University of Agriculture
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- HORIGUCHI Toshihide
- Department of Ecological Symbiotic Science, Graduate School of Agriculture, College of Tokyo University of Agriculture
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- TANIOKA Yuri
- Department of Ecological Symbiotic Science, Graduate School of Agriculture, College of Tokyo University of Agriculture Department of International Food and Agricultural Science, College of Tokyo University of Agriculture
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- YAMAUCHI Jun
- Department of International Food and Agricultural Science, College of Tokyo University of Agriculture
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- HAYASHI Kenji
- Ebara Foods Industry, Inc.
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- KOJIMA Masaru
- Ebara Foods Industry, Inc.
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- KOTAKE Tatsuya
- Ebara Foods Industry, Inc.
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- IMAI Hideaki
- Ebara Foods Industry, Inc.
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- FURUSHO Tadasu
- Department of Ecological Symbiotic Science, Graduate School of Agriculture, College of Tokyo University of Agriculture Department of International Food and Agricultural Science, College of Tokyo University of Agriculture
Bibliographic Information
- Other Title
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- 味噌および醤油添加調味液の浸漬前処理が加熱調理肉の軟化に与える影響
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Abstract
<p> 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.</p>
Journal
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- Food Preservation Science
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Food Preservation Science 46 (5), 245-254, 2020
Japan Association of Food Preservation Scientists
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Keywords
Details 詳細情報について
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- CRID
- 1390860687392218112
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- NII Article ID
- 40022454393
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- NII Book ID
- AA11178236
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- ISSN
- 21861277
- 13441213
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- NDL BIB ID
- 031223665
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed