Publications by Takahiro Jomoto

Publications by authors named "Takahiro Jomoto"

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Distillation remnants of shochu, a traditional Japanese liquor, improve pork meat quality by reducing stress.

Yasuhisa Ano Jun You Li Takahiro Jomoto Daiji Kurihara Ryohei Nishimura

Food Chem

July 2020

Distillation remnants of Shochu, a traditional Japanese liquorare fed to livestock, but their effects on livestock health have not been investigated. Here, we investigated the effects of these remnants on pig stress and pork quality (N = 6/group). The remnants reduced plasma cortisol (17.

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