Enhancing Effect of IMP on Myosin and Actin Extraction from Porcine Meat von NAKAMURA, Yukinobu, MIGITA, Koshiro, OKITANI, Akihiro, MATSUISHI, Masanori

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Mode of IMP and Pyrophosphate Enhancement of Myosin and Actin Extraction from Porcine Meat von NAKAMURA, Yukinobu, MIGITA, Koshiro, OKITANI, Akihiro, MATSUISHI, Masanori

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IMP improves water‐holding capacity, physical and sensory properties of heat‐induced gels from porcine meat von Nakamura, Yukinobu, Migita, Koshiro, Okitani, Akihiro, Matsuishi, Masanori

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Inosine-5'-monophosphate is a candidate agent to resolve rigor mortis of skeletal muscle von Matsuishi, Masanori, Tsuji, Mariko, Yamaguchi, Megumi, Kitamura, Natsumi, Tanaka, Sachi, Nakamura, Yukinobu, Okitani, Akihiro

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Characterization of myofibrillar adenosine triphosphatase activity and liberation of actin from myofibrils upon heating chicken breast meat von Matsuishi, Masanori, Eda, Yoshitaka, Saito, Emi, Yamamoto, Shohei, Kanamori, Kenji, Goto, Yuto, Kobayashi, Yutaro, Okitani, Akihiro

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Liberation of actin from actomyosin in meats heated to 65 °C von Okitani, Akihiro, Ichinose, Naoki, Itoh, Jun, Tsuji, Yuika, Oneda, Yayoi, Hatae, Keiko, Migita, Koshiro, Matsuishi, Masanori

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AMP and IMP dissociate actomyosin into actin and myosin von Okitani, A.(Nippon Veterinary and Life Science Univ., Musashino, Tokyo (Japan)), Ichinose, N, Koza, M, Yamanaka, K, Migita, K, Matsuishi, M

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Elucidation of a basic protein, glyceraldehyde-3-phosphate dehydrogenase, as a contributing factor to raise Mg-ATPase activity of myofibrils during meat conditioning von Matsuishi, Masanori, Okitani, Akihiro

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Retort beef aroma that gives preferable properties to canned beef products and its aroma components von Migita, Koshiro, Iiduka, Takao, Tsukamoto, Kie, Sugiura, Sayuri, Tanaka, Genichiro, Sakamaki, Gousuke, Yamamoto, Yasufumi, Takeshige, Yusuke, Miyazawa, Toshio, Kojima, Ayako, Nakatake, Tomoko, Okitani, Akihiro, Matsuishi, Masanori

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Studies on the Palatability Factors of Meat: 2005's JSNFS Award for Excellence in Research von Okitani, Akihiro

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Purification and properties of aminopeptidase H from chicken skeletal muscle von RHYU, Mee Ra, NISHIMURA, Toshihide, KATO, Yutaka, OKITANI, Akihiro, KATO, Hiromichi

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Analysis of Aroma Compounds of Heated Fats from Wagyu Beef and Other Cattle Using Headspace SPME von Migita, Koshiro, Takahama, Yuka, Takahagi, Yasushi, Sugiyama, Naoya, Kikuchi, Keisuke, Matsuishi, Masanori, Okitani, Akihiro

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Purification and some properties of a myofibrillar protein-degrading protease, cathepsin L, from rabbit skeletal muscle von Okitani, A, Matsukura, U, Kato, H, Fujimaki, M

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Purification and properties of cysteine proteinase inhibitors from rabbit skeletal muscle von Matsuishi, Masanori, Okitani, Akihiro

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Mode of degradation of myofibrillar proteins by an endogenous protease, cathepsin L von Matsukura, Ushio, Okitani, Akihiro, Nishimuro, Tetsuo, Kato, Hiromichi

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Purification and some properties of cathepsin H from rabbit skeletal muscle von Matsuishi, Masanori, Saito, Gun, Okitani, Akihiro, Kato, Hiromichi

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Elucidation of Factors Responsible to Raise Dependency of Mg-ATPase Activity of Myofibrils on KCl Concentrations during Meat Conditioning von MATSUISHI, Masanori, OKITANI, Akihiro

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Characterization of hydrolase H, a new muscle protease possessing aminoendopeptidase activity [rabbit skeletal muscle] von OKITANI, Akihiro, NISHIMURA, Toshihide, KATO, Hiromichi

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Mode of degradation of myofibrillar proteins by rabbit muscle cathepsin D von Matsumoto, Teruyo, Okitani, Akihiro, Kitamura, Yohko, Kato, Hiromichi

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Wagyu Beef Aroma in Wagyu (Japanese Black Cattle) Beef Preferred by the Japanese over Imported Beef von MATSUISHI, Masanori, FUJIMORI, Mitsuhiro, OKITANI, Akihiro

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