Publications by authors named "M Yonai"

Article Synopsis
  • The study analyzed the volatiles in the headspace of beef cooked at 180 °C using SPME and GC-MS, focusing on how aging affected these compounds.
  • Seventy volatile substances were identified, including various non-aromatic, homocyclic, and heterocyclic compounds.
  • The research found that aging beef resulted in increased levels of several key odor-active compounds, suggesting that the Maillard and Strecker reactions play a significant role in enhancing the flavor and aroma of vacuum-aged meat.
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Dynamic-headspace sampling with a standard-addition method was employed to quantitatively analyze aliphatic lactones in rendered fat from marbled beef and to evaluate the effect of the matrix on volatility. Further, the effects of different levels of the antioxidant α-tocopherol on lactone formation were examined. The slopes of the linear regression curves from the standard-addition method were significantly changed (P < 0.

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Dolly, the first mammal cloned from a somatic cell, had shorter telomeres than age-matched controls and died at an early age because of disease. To investigate longevity and lifetime performance in cloned animals, we produced cloned cows with short telomeres using oviductal epithelial cells as donor cells. At 5 years of age, despite the presence of short telomeres, all cloned cows delivered multiple healthy offspring following artificial insemination with conventionally processed spermatozoa from noncloned bulls, and their milk production was comparable to that of donor cows.

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The reproductive ability, milk-producing capacity, survival time and relationships of these parameters with telomere length were investigated in 4 groups of cows produced by somatic cell nuclear transfer (SCNT). Each group was produced using the same donor cells (6 Holstein (1H), 3 Holstein (2H), 4 Jersey (1J) and 5 Japanese Black (1B) cows). As controls, 47 Holstein cows produced by artificial insemination were used.

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We studied the effect of alpha-tocopherol (alpha-Toc) on the production of lactones, a desirable flavor in Wagyu beef (Japanese Black Cattle), in meat headspace. Fresh beef was minced and divided into 4 groups containing different alpha-Toc levels (1.9, 2.

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