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Michiyo Motoyama

Showing results (1-10 of 25) with videos related to

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Animal Science Journal = Nihon Chikusan Gakkaiho|April 21, 2012
Increased intramuscular fat improves both 'chewiness' and 'hardness' as defined in ISO5492:1992 of beef Longissimus muscle of Holstein × Japanese black F1 steersKeisuke Sasaki, Michiyo Motoyama, Takumi Narita
Meat Science|November 9, 2011
Changes in the amounts of water-soluble umami-related substances in porcine longissimus and biceps femoris muscles during moist heat cookingKeisuke Sasaki, Michiyo Motoyama, Mitsuru Mitsumoto
Meat Science|June 10, 2022
Meat consumption and consumer attitudes in Japan: An overviewKeisuke Sasaki, Michiyo Motoyama, Genya Watanabe, et al.
Asian-Australasian Journal of Animal Sciences|July 23, 2014
Effects of Cooking End-point Temperature and Muscle Part on Sensory 'Hardness' and 'Chewiness' Assessed Using Scales Presented in ISO11036:1994Keisuke Sasaki, Michiyo Motoyama, Takumi Narita, et al.
Asian-Australasian Journal of Animal Sciences|December 23, 2017
Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loinGenya Watanabe, Michiyo Motoyama, Ikuyo Nakajima, et al.
Applied Spectroscopy|November 16, 2010
Differentiation of animal fats from different origins: use of polymorphic features detected by Raman spectroscopyMichiyo Motoyama, Masahiro Ando, Keisuke Sasaki, et al.
Animal Science Journal = Nihon Chikusan Gakkaiho|January 29, 2011
Impressions and purchasing intentions of Japanese consumers regarding pork produced by 'Ecofeed,' a trademark of food-waste or food co-product animal feed certified by the Japanese governmentKeisuke Sasaki, Hideo Aizaki, Michiyo Motoyama, et al.
Journal of Agricultural and Food Chemistry|December 13, 2012
In situ Raman spectrometric analysis of crystallinity and crystal polymorphism of fat in porcine adipose tissueMichiyo Motoyama, Koichi Chikuni, Takumi Narita, et al.
Meat Science|April 9, 2010
Pseudomonas spp. convert metmyoglobin into deoxymyoglobinMichiyo Motoyama, Miho Kobayashi, Keisuke Sasaki, et al.
Animal Science Journal = Nihon Chikusan Gakkaiho|November 21, 2014
Genomic structural analysis of porcine fatty acid desaturase cluster on chromosome 2Masaaki Taniguchi, Aisaku Arakawa, Michiyo Motoyama, et al.
Pageof 3

Showing results (1-10 of 25) with videos related to

Sort By:
Pageof 3
Animal Science Journal = Nihon Chikusan Gakkaiho|April 21, 2012
Increased intramuscular fat improves both 'chewiness' and 'hardness' as defined in ISO5492:1992 of beef Longissimus muscle of Holstein × Japanese black F1 steersKeisuke Sasaki, Michiyo Motoyama, Takumi Narita
Meat Science|November 9, 2011
Changes in the amounts of water-soluble umami-related substances in porcine longissimus and biceps femoris muscles during moist heat cookingKeisuke Sasaki, Michiyo Motoyama, Mitsuru Mitsumoto
Meat Science|June 10, 2022
Meat consumption and consumer attitudes in Japan: An overviewKeisuke Sasaki, Michiyo Motoyama, Genya Watanabe, et al.
Asian-Australasian Journal of Animal Sciences|July 23, 2014
Effects of Cooking End-point Temperature and Muscle Part on Sensory 'Hardness' and 'Chewiness' Assessed Using Scales Presented in ISO11036:1994Keisuke Sasaki, Michiyo Motoyama, Takumi Narita, et al.
Asian-Australasian Journal of Animal Sciences|December 23, 2017
Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loinGenya Watanabe, Michiyo Motoyama, Ikuyo Nakajima, et al.
Applied Spectroscopy|November 16, 2010
Differentiation of animal fats from different origins: use of polymorphic features detected by Raman spectroscopyMichiyo Motoyama, Masahiro Ando, Keisuke Sasaki, et al.
Animal Science Journal = Nihon Chikusan Gakkaiho|January 29, 2011
Impressions and purchasing intentions of Japanese consumers regarding pork produced by 'Ecofeed,' a trademark of food-waste or food co-product animal feed certified by the Japanese governmentKeisuke Sasaki, Hideo Aizaki, Michiyo Motoyama, et al.
Journal of Agricultural and Food Chemistry|December 13, 2012
In situ Raman spectrometric analysis of crystallinity and crystal polymorphism of fat in porcine adipose tissueMichiyo Motoyama, Koichi Chikuni, Takumi Narita, et al.
Meat Science|April 9, 2010
Pseudomonas spp. convert metmyoglobin into deoxymyoglobinMichiyo Motoyama, Miho Kobayashi, Keisuke Sasaki, et al.
Animal Science Journal = Nihon Chikusan Gakkaiho|November 21, 2014
Genomic structural analysis of porcine fatty acid desaturase cluster on chromosome 2Masaaki Taniguchi, Aisaku Arakawa, Michiyo Motoyama, et al.
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