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牛枝肉の規格格付に関する研究. IV. 総括
http://hdl.handle.net/10458/5650
http://hdl.handle.net/10458/5650fb641ed5-3902-4dd4-9d6d-cbbb9e15f889
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
総括 (54.1 kB)
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| Item type | 報告書 / Research Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2020-06-21 | |||||
| タイトル | ||||||
| タイトル | 牛枝肉の規格格付に関する研究. IV. 総括 | |||||
| 言語 | ja | |||||
| タイトル | ||||||
| タイトル | Studies on the Beef Carcass Grading Syst | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_18ws | |||||
| 資源タイプ | research report | |||||
| 研究代表者 |
並河, 澄
× 並河, 澄 |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | 1. It is well known fact that genetic factors influence on carcass characteristics of beef carcass. There is little information, however, on genetic parameters and correlations of meat quality traits, such as meat color and brightness, meat texture and firmness, and fat quality, color and brightness, which are included in the carcass grading standard. Performance and carcass characteristics records of 820 steers, which were finished in Hyogo prefecture, were used to estimate genetic parameters and correlations on various traits. Considerably low heritability 0.2~0.3 was estimated on most of carcass traits. It was supposed that there may be weight-dependent or age-dependent traits. Adjustmeuts on body weight or age, caused changes of mark in genetic correlations. 2. Eighteen Janpanese Black progeny steer groups were used to investigate the periodioal change in ultrasonic estimates of rib-eye area, thickness of subcutaneous and intermuscular fat. The objective of this estimation is to make sure the possibility of early estimation on such carcass traits, when the animals will be finished. The multiple regression equation, which include body measurements and intermuscular fat thickness at 6 months fattening period as the dependent variables, was fairly reliable to estimate the subcutaneous fat thickness at 6 months of fattening period. 3. The image-analyzed data on the whole rib section at the 6-7th rib gave highly correct estimates of lean ratio in the carcass. In the practical use, it is necessary to find out the most appropriate portion of the rib section. 4. To measure background toughness of beef, 8 kind of muscles were tested on their shear values. Further research works on the procedure of measurement are needed to relate this measurement to meat texture evaluation. |
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| 言語 | en | |||||
| 内容記述 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | この研究は「伊藤記念財団」の助成を受けて行われました。 | |||||
| 言語 | ja | |||||
| 著者版フラグ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
