@article{oai:kpu.repo.nii.ac.jp:00004725,
 author = {小松, 明徳 and 国松, 豊 and KOMATSU, AKINORI and KUNIMATSU, YUTAKA},
 journal = {京都府立大學學術報告. 農學, The scientific reports of Kyoto Prefectural University. Agriculture},
 month = {Sep},
 note = {牛肉の各成分間の相互関係を検討し, 水分含量から肉組成推測の可能性を明らかにすることを目的として約2℃の冷蔵庫に5∿10日間保たれた黒毛和種の雌59,去勢28および雄6計93の枝肉から得たロース芯73,内モモ23およびイチボ5計101の材料につき水分および脂肪の含量を測定し, そのうち56材料については蛋白質および灰分の含量を定量した。新鮮材料中の水分・脂肪・蛋白質および灰分含量の平均測定値は, それぞれ67.6%±5.02,9.1%±5.84,21.9%±1.44および1.0%±0.09である。脂肪含量と水分含量・蛋白質含量および灰分含量との間にはそれぞれにr=-0.943,-0.598および-0.463の有意な関係がある。脂肪と水分の間の関係から水分含量(W)から脂肪含量(F)を推測するF=441.03+0.6142W-258.925 log W (sy・x=1.928%)なる推定式を得た。両者の関係がこのような曲線関係とよく一致することは, 脂肪含量が多くなるにしたがつて水分の減少割合が幾分少なくなり, 逆に蛋白質などの減少割合が僅かずつ多くなることを暗示している。無脂物中の水分含量は平均74.3%±1.86で標準偏差からみてかなり一定した値であるが, 脂肪含量との間には-0.234の相関が認められ, 脂肪の増加に伴い僅かずつ減少することを示す。無脂固形物中の蛋白質および灰分の平均含量は94.2%±1.16および4.37%±0.390である。この値は脂肪の増減に左右されないきわめて一定なものであるので, この値を定数として得た次の推定式を用いて水分含量(W)から蛋白質含量(P)および灰分含量(A)を推測することができる。P=10.55+0.165W A=0.74+0.0042W, The objectives of this study were to examine any interrelationships existing among the water, fat, protein and ash content of meat, and to study a possibility of estimating the meat composition from the water content of meat. Samples of meat were collected from 93 carcasses of Japanese Black Breed of Cattle aged at approximately 2℃ for 5 to 10 days. They consisted of 73 from longissimus dorsi muscle at the 5th-rib cut, 23 from semimembranosus muscle, and 5 biceps femoris muscle. These carcasses were from 59 heifers, 28 steers, and 6 bulls, with an age of 3 to 5 years. All samples were analyzed for water and fat contents. Of them, 56 were analyzed for protein and ash contents. The mean water, fat, protein and ash contents with their standard deviations in raw samples were 67.6±5.02,9.1±5.84,21.9±1.44,and 1.0±0.09 per cent, respectively. It was found that the fat content was significantly correlated inversely with water content (r=-0.943), protein content (r=-0.598) and ash content (r=-0.463), and that the relationship between the fat and water contents was expressed by the equation : F=441.03+0.6142W-258.925 log W (Sy.x=1.928%), for the prediction of the fat content (F) from a knowledge of the water content (W). Since this relationship is significantly curvilinear, it suggests that the proportion of water decrease becomes smaller than that of decrease of any other components, especially protein, as the fat content increases. The mean water content with its standard deviation on a fat-free basis was 74.3±1.86 per cent. Despite the fact that this variation is relatively small, water content on a fat-free basis was found to be significantly correlated with the fat content (r=-0.234). The mean protein and ash contents with thier standard deviations, on a fat-free dry basis, were 94.2±1.16 and 4.37±0.39 per cent, respectively. Since the protein and ash contents expressed in this way is remarkably constant, the protein content (P) and ash content (A) of meat can be resolved from a knowledge of water content (W) of meat by using the scheme : P=10.55+0.165W and A=0.74+0.0042W.},
 pages = {57--65},
 title = {和牛の肉質に関する基礎的研究 : III. 化学成分の相互関係ならびに水分から肉組成の推定 (2)(農学部門)},
 volume = {14},
 year = {1962},
 yomi = {コマツ, アキノリ and クニマツ, ユタカ}
}