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牛枝肉の規格格付に関する研究. I. 緒言
http://hdl.handle.net/10458/5652
http://hdl.handle.net/10458/5652c736a609-4db6-4f29-b31e-9a0be6a3bef8
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
緒言 (24.5 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. I. 緒言 | |||||
| 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 | The main objectives of the studies in this year were summarized to the following 3 points : 1) Ultrasonic estimation of carcass traits in live animals, 2) Development of more reliable and simple method of rib-eye area and marbling fat avea in it, and 3) Objective evaluation on meat quality traits, especially on firmness and texture of meat. 1) Records on ultrasonic estimates and carcass measurements were obtained on the 110 head of steers in 13 sire sets of the progeny testing programs in Miyazaki and Kagosima Prefectural Experimental Stations. These animals were estimated on subcutaneous fat thickness, rib-eye area, rib thickness, intermuscular fat thickness and marbling score at the 7th rib section, and rib-eye area at the 13th rib section, and were recorded on regular body measurements at 4, 6, 8 and 10 months after the start of the progeny testing. Carcass measurements on the same traits, except for rib-eye area at the 13th rib section, were also recorded at the slaughter house. The relationship between ultrasonic estimates and carcass measurements was significantly high at any fattening stage and on any corresponding traits. Rib-eye area at the 7th rib section was estimated at 8 month fattening stage with 61.6% of the coefficient of determination by ultrasonic estimates, body weight and thurl width. Carcass weight was estimated at 4 month fattening stage with 73.8% of the coefficient of determination, by body weight and rear body measurements. 2) To examine the possibility of the exact measurement of rib-eye area and the evaluation of marbling score, data on rib-eye sections by electronic steel camera were analyzed with the image analizing procedure. In order to abstract just only necessary part for rib-eye area measurement, a semi-automatic abstract method was successfully developed. In the next step, marbled fat area in a unit of rib-eye area and total circumference length of each marbling will be able to measure on images to evaluate objectively the degree of marbling. 3) To measure raw meat hardness of beef, 6 kind of muscles were tested on their breaking strength using a Creep Meter RE-3305. Further data of breaking strength value were needed to relate raw meat hardness to physical characteristics of beef muscles. |
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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 | |||||
