Effect of intramuscular fat content on the sensory characteristics and dynamic flavor attributes of Japanese black cattle beef.

The intramuscular fat (IMF) in beef affects its flavor intensity and attributes, which have a significant impact on palatability. We conducted a sensory evaluation by descriptive analysis, Temporal Check-All-That-Apply, and a chemical analysis of 40 ribeye steaks from Japanese Black cattle to determine the relationship among IMF% and sensory characteristics including dynamic flavor attributes. The increased IMF% of Japanese Black cattle beef had intensified sweet and grilled/roasted flavors and reduced off-flavor, whereas excessive IMF% resulted in a decrease in water-soluble precursors of volatile and taste compounds including free amino acid and reducing sugars and weakened the flavor intensities.

Enhanced lactic acid bacteria viability with yeast coincubation under acidic conditions.

The enhancing effects of yeasts on the viability of lactic acid bacteria (LAB) under acidic conditions were investigated. , coaggregative with both LAB strains under acidic conditions, significantly enhanced the viability of and in pH 3.0 lactic acid (LA) buffer at 10°C (p < 0.

Japan Diet Intake Changes Serum Phospholipid Fatty Acid Compositions in Middle-Aged Men: A Pilot Study.

Aim: The Japan Diet nutritional education program effects on serum fatty acid compositions for prevention of atherosclerotic cardiovascular disease in middle-aged men brought up in the westernized dietary environment of modern Japan were examined.

Methods: Thirty-three men, 30-49 years of age, attended a nutrition education class and were recommended to consume Japan Diet volumes (more fish, soybeans and soy products, vegetables, seaweed, konjak, mushrooms, and unrefined cereals and less animal fat, meat and poultry with fat, sweets, desserts and snacks, and alcoholic drinks) for 6 weeks. Three-day weighted dietary records were kept, and fatty acid intakes were calculated.

Effects of a Japan Diet Intake Program on Metabolic Parameters in Middle-Aged Men.

Aim: We conducted a pilot study to clarify the effects of the Japan Diet nutritional education program on metabolic risk factors for atherosclerotic cardiovascular disease in middle-aged men who were brought up in the westernized dietary environment of modern Japan.

Methods: Thirty-three men, 30-49 years of age, attended a nutrition education class to learn food items and recommended volumes comprising the Japan Diet (more fish, soybeans and soy products, vegetables, seaweed, mushrooms and unrefined cereals, and less animal fat, meat and poultry with fat, sweets, desserts and snacks, and alcoholic drinks), and were encouraged to consume the Japan Diet for 6 weeks. Anthropometric and biochemical parameters were measured and 3-day weighted dietary records were kept before and at completion of the intervention.

Random presentation enables subjects to adapt to two opposing forces on the hand.

Studies have shown that humans cannot simultaneously learn opposing force fields or opposing visuomotor rotations, even when provided with arbitrary contextual information, probably because of interference in their working memory. In contrast, we found that subjects can adapt to two opposing force fields when provided with contextual cues and can consolidate motor memories if random and frequent switching occurs. Because significant aftereffects were seen, this study suggests that multiple internal models can be acquired simultaneously during learning and predictively switched, depending only on contextual information.