Characterization of myofibrillar adenosine triphosphatase activity and liberation of actin from myofibrils upon heating chicken breast meat
Matsuishi, Masanori, Eda, Yoshitaka, Saito, Emi, Yamamoto, Shohei, Kanamori, Kenji, Goto, Yuto, Kobayashi, Yutaro, Okitani, Akihiro
Published in Animal science journal (01.03.2018)
Published in Animal science journal (01.03.2018)
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Liberation of actin from actomyosin in meats heated to 65 °C
Okitani, Akihiro, Ichinose, Naoki, Itoh, Jun, Tsuji, Yuika, Oneda, Yayoi, Hatae, Keiko, Migita, Koshiro, Matsuishi, Masanori
Published in Meat science (01.03.2009)
Published in Meat science (01.03.2009)
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Retort beef aroma that gives preferable properties to canned beef products and its aroma components
Migita, Koshiro, Iiduka, Takao, Tsukamoto, Kie, Sugiura, Sayuri, Tanaka, Genichiro, Sakamaki, Gousuke, Yamamoto, Yasufumi, Takeshige, Yusuke, Miyazawa, Toshio, Kojima, Ayako, Nakatake, Tomoko, Okitani, Akihiro, Matsuishi, Masanori
Published in Animal science journal (01.12.2017)
Published in Animal science journal (01.12.2017)
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Softening mechanism of vacuum-cooked squid muscle
Okitani, A.(Nippon Veterinary and Life Science Univ., Musashino, Tokyo (Japan). Faculty of Applied Life Science), Oneda, Y, Kubo, T, Ishii, T, Suzuki, R, Awata, T, Sunada, Y, Yamashita, Y, Migita, K, Matsuishi, M, Hatae, K
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2008)
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2008)
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Comparison of meat palatability factors of Nagoya cochin with broiler and aigamo [crossbreed between duck and wild duck]
Matsuishi, M.(Nippon Veterinary and Animal Science Univ., Musashino, Tokyo (Japan)), Kato, A, Ishige, N, Hori, T, Ishida, Y, Kaneko, S, Takenonaka, M, Miyamura, Y, Iwata, T, Okitani, A
Published in Animal Science Journal (Japan) (2005)
Published in Animal Science Journal (Japan) (2005)
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