Science and technology of meat and meat products in Japan-Pursuit of their palatability under the influence of Washoku, traditional Japanese cuisine.

This review aimed to provide an overview of meat science and technology in Japan influenced by Washoku (traditional Japanese cuisine) from the aspect of meat palatability. The tradition of umami (savory taste) research would contribute to a better understanding of the mechanism of taste improvement by aging, processing, and feeding. Paying close attention to delicate food aroma in Washoku would facilitate finding preferable Wagyu beef aroma, as well as odor substances affecting human physiological conditions.

Characterization of myofibrillar adenosine triphosphatase activity and liberation of actin from myofibrils upon heating chicken breast meat.

Denaturation of actin and myosin in myofibrils induced by heating at 50°C was investigated to reveal the mechanism of irreversible liberation of actin from myofibrils on heating at lower temperatures than conventional cooking. Denaturation of these proteins was determined by Mg -ATPase (adenosine triphosphatase) and Ca -ATPase activities. When minced meat was heated for 20 min, actin was liberated accompanying denaturation of 80% of actin and 50% of myosin.

Retort beef aroma that gives preferable properties to canned beef products and its aroma components.

The objective of this study is to identify the properties and responsible compounds for the aromatic roast odor (retort beef aroma) that commonly occurs in canned beef products and could contribute to their palatability. The optimal temperature for generating retort beef aroma was 121°C. An untrained panel evaluated both uncured corned beef and canned yamato-ni beef and found that they had an aroma that was significantly (P < 0.

Inosine-5'-monophosphate is a candidate agent to resolve rigor mortis of skeletal muscle.

The object of the present study was to reveal the action of inosine-5'-monophosphate (IMP) toward myofibrils in postmortem muscles. IMP solubilized isolated actomyosin within a narrow range of KCl concentration, 0.19-0.

IMP improves water-holding capacity, physical and sensory properties of heat-induced gels from porcine meat.

Water-holding capacity (WHC) of heat-induced pork gels was examined. The heat-induced gels were obtained from meat homogenates prepared by adding nine volumes of 0.3-0.