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Animal science journal = 日本畜産學會報, v.81 no.5, 2010년, pp.600 - 605
CHIKUNI, Koichi (National Institute of Livestock and Grassland Science, Tsukuba, Ibaraki, and) , OE, Mika (National Institute of Livestock and Grassland Science, Tsukuba, Ibaraki, and) , SASAKI, Keisuke (National Institute of Livestock and Grassland Science, Tsukuba, Ibaraki, and) , SHIBATA, Masahiro (National Agricultural Research Center for Western Region, Ohda, Shimane, Japan) , NAKAJIMA, Ikuyo (National Institute of Livestock and Grassland Science, Tsukuba, Ibaraki, and) , OJIMA, Koichi (National Institute of Livestock and Grassland Science, Tsukuba, Ibaraki, and) , MUROYA, Susumu (National Institute of Livestock and Grassland Science, Tsukuba, Ibaraki, and)
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ABSTRACTTo assess the role of muscle fiber type in beef taste-traits, we analyzed cooked meats from bovine masseter, diaphragm, psoas major, longissimus thoracis, and semitendinosus muscles with an electric taste sensing system (INSENT SA402B). The system is composed of five taste sensors of polymer...
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