Takumi Narita

Gunma University

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Keisuke Sasaki

Institute of Livestock and Grassland Science

Michiyo Motoyama

National Agriculture and Food Research Organization

Masaru Nomura

National Agriculture and Food Research Organization

Tatsuro Hagi

National Agriculture and Food Research Organization

Ikuyo Nakajima

National Agriculture and Food Research Organization

Koichi CHIKUNI

Institute of Livestock and Grassland Science

Miho Kobayashi

National Institute of Infectious Diseases

Mika Oe

Institute of Livestock and Grassland Science

Koichi Ojima

Institute of Livestock and Grassland Science

Susumu Muroya

Institute of Livestock and Grassland Science

Cooperative Institutions

National Agriculture and Food Research Organization

Institute of Livestock and Grassland Science

Hokkaido University

Food Research Institute

The University of Tokyo

University of Tsukuba

National Institute of Animal Health

I-Shou University

Tohoku University

Kyoto University

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Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel

Meat Science (2013)

Keisuke Sasaki Michiyo Motoyama Takumi Narita Tatsuro Hagi Koichi Ojima

Chewiness

10.1016/j.meatsci.2013.10.021

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Citations (29)

Corrigendum to ‘Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel’ [Meat Science 96 (2014) 994–1002]

Meat Science (2015)

Keisuke Sasaki Michiyo Motoyama Takumi Narita Tatsuro Hagi Koichi Ojima

Texture (cosmology)

10.1016/j.meatsci.2015.01.006

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Citations (2)

Study of chondrogenesis of umbilical cord mesenchymal stem cells in curdlan- poly(vinyl alcohol) composite hydrogels and its mechanical properties of freezing-thawing treatments

International Journal of Biological Macromolecules (2024)

Yu‐Chieh Su Yu C. Chang W. J. Lee Jhih-Han Wang Takumi Narita

Curdlan

Vinyl alcohol

Chondrogenesis

Wharton's jelly

Haematoxylin

10.1016/j.ijbiomac.2024.130792

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Citations (5)

Increased intramuscular fat improves both ‘chewiness’ and ‘hardness’ as defined in ISO5492:1992 of beef Longissimus muscle of Holstein × Japanese Black F1 steers

Animal Science Journal (2011)

Keisuke Sasaki Michiyo Motoyama Takumi Narita

ABSTRACT It is considered that high‐fat beef is more ‘tender’ than low‐fat beef in Japanese consumers. However, ‘tenderness’ which has been an important beef characteristic, has not been commonly defined. ISO5492:1992 provides internationally established items for sensory texture analysis with simple definitions, and the items classified under ‘chewiness’ and ‘hardness’ as defined in the international standard are characterized as useful texture descriptors for beef. The aim of this study was to investigate the effects of intramuscular fat on beef texture using the ISO5492 texture vocabulary. Longissimus muscles were harvested from Holstein × Japanese black F1 beef steers with different intramuscular fat levels and were subjected to sensory tests by a trained panel using ISO5492:1992 texture terms. Correspondence analysis indicated that the intramuscular fat level was related to both ‘chewiness’ and ‘hardness’ and the intensities of these characteristics decreased as intramuscular fat increased. These findings suggest that intramuscular fat improves both ‘chewiness’ and ‘hardness’ as defined in ISO5492:1992.

Chewiness

Intramuscular fat

Beef Cattle

Longissimus

Longissimus Thoracis

Texture (cosmology)

Longissimus muscle

Marbled meat

10.1111/j.1740-0929.2011.00946.x

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Citations (21)

The present condition and the problem for Farmers' Professional Cooperative Based on a Group of Merchants

JOURNAL OF RURAL SOCIETY AND ECONOMICS (2013)

Takumi Narita Sui Shu-yan

10.11617/jrse.31.1_18

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Citations (0)

In Situ Raman Spectrometric Analysis of Crystallinity and Crystal Polymorphism of Fat in Porcine Adipose Tissue

Journal of Agricultural and Food Chemistry (2012)

Michiyo Motoyama Koichi CHIKUNI Takumi Narita Katsuhiro Aikawa Keisuke Sasaki

From the adipose tissues of pork carcasses stored in a refrigerator, Raman spectra were observed in situ by a portable Raman spectrometer. The observed Raman spectra, which were almost completely due to fat, showed clear dependence on the refrigeration time and carcass temperature. This dependence reflected an increase in the crystallinity of the fat and a change in the fraction of the β' polymorph. Evidence of changes in the packing order of the aliphatic chains of acylglycerol molecules was obtained, and the changes lasted for a long time after the temperature reached the lowest point (4.3 °C). Possibilities of using Raman spectrometry as a tool for routine monitoring of the conditions of carcasses as well as for research on the improvement of the mechanical strength of the adipose tissue are discussed.

10.1021/jf3034896

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Citations (20)

Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and <i>Jidori-niku</i>, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel

The Journal of Poultry Science (2016)

Keisuke Sasaki Michiyo Motoyama Yoshio Tagawa Kyoko Akama Takeshi Hayashi

The texture of jidori-niku (Japanese indigenous native chicken meat) was characterized and compared with those of Chunky broiler chicken meat. Experiment 1: A qualitative sensory test using jidori-niku and broiler breast (pectoralis major, PM), thigh (biceps femoris, BF) and sasami (deep pectoral) meat cooked to the end-point temperature 75°C by steam-heating was administered to a trained sensory panel (n=16-17) for the selection of descriptive texture items from ISO5492 texture words. By the correspondence analysis, the characteristics of 'chewiness,' 'hardness' and 'springiness' were found to be different between jidori-niku and broiler: they likely characterize jidori-niku texture. Experiment 2: Texture characteristics in the three above-mentioned muscles in jidori-niku and broiler were compared quantitatively using the three above-mentioned texture items by the trained sensory panel. Sensory chewiness and hardness were the highest in the broiler PM and second highest in the jidori-niku BF, whereas sensory springiness was the highest in the jidori-niku BF. These results suggest that jidori-niku-like texture was characterized as a springy texture as compared to broiler meat.

Chewiness

Texture (cosmology)

Cooked meat

10.2141/jpsa.0160066

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Citations (10)

Erratum: Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening

Food Science and Technology Research (2019)

Risa Saiki Tatsuro Hagi Takumi Narita Miho Kobayashi Keisuke Sasaki

Starter

10.3136/fstr.25.485

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Citations (0)

Lipase and protease activities in Koji cheeses surface-ripened with <i>Aspergillus</i> strains

Food Science and Technology Research (2021)

Satoshi Suzuki Hideyuki Ohmori Sora Hayashida Masaru Nomura Miho Kobayashi

Koji molds are safe microorganisms belonging to the genus Aspergillus and are used in the production of traditional Japanese fermented foods, such as miso, soy sauce, and sake. Koji molds produce many types of enzymes, including amylase, lipase, and protease, that are used in food processing treatments. To examine the potential of Koji molds for cheese ripening, we measured the lipase and protease activities on cheese curds ripened using five strains of Koji molds (Aspergillus oryzae or A. sojae) and compared them with curds ripened using Penicillium candidum or P. roqueforti. Compared with Penicillium, Koji molds showed similar or higher protease activity on the cheese surface. Lipase activity varied markedly among Koji mold strains; some showed comparable activity to Penicillium, and others showed lower activity. Considering the lipase and protease activities, some Koji molds can be applied to the production of surface mold-ripened cheeses.

Aspergillus oryzae

Penicillium roqueforti

Aspergillus niger

10.3136/fstr.27.543

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Citations (12)

Radiocesium Distribution in the Tissues of Japanese Black Beef Heifers Fed Fallout-Contaminated Roughage Due to the Fukushima Daiichi Nuclear Power Station Accident

Bioscience Biotechnology and Biochemistry (2012)

Keisuke Sasaki Masayuki Hayashi Takumi Narita Michiyo Motoyama Mika Oe

This study examined the accumulation and tissue distribution of radioactive cesium nuclides in Japanese Black beef heifers raised on roughage contaminated with radioactive fallout due to the accident at the Fukushima Daiichi Nuclear Power Station on March 2011. Radiocesium feeding increased both (134)Cs and (137)Cs levels in all tissues tested. The kidney had the highest level and subcutaneous adipose had the lowest of radioactive cesium in the tissues. Different radioactive cesium levels were not found among parts of the muscles. These results indicate that radiocesium accumulated highly in the kidney and homogenously in the skeletal muscles in the heifers.

Nuclide

Fukushima Nuclear Accident

Caesium

radioactive contamination

10.1271/bbb.120424

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Citations (14)