{"created":"2023-06-19T08:46:03.056893+00:00","id":4746,"links":{},"metadata":{"_buckets":{"deposit":"f537e8dd-d8ec-4147-8207-140192c54b63"},"_deposit":{"created_by":14,"id":"4746","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"4746"},"status":"published"},"_oai":{"id":"oai:kpu.repo.nii.ac.jp:00004746","sets":["47:273:407"]},"author_link":["7276"],"control_number":"4746","item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1963-09-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"56","bibliographicPageStart":"50","bibliographicVolumeNumber":"15","bibliographic_titles":[{"bibliographic_title":"京都府立大學學術報告. 農學","bibliographic_titleLang":"ja"},{"bibliographic_title":"The scientific reports of Kyoto Prefectural University. Agriculture","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"挿入型電極を用いて牛肉の電気伝導度と肉温・貯蔵日数および電極挿入方向との関係を測定し, 電気伝導度と脂肪含量および水分含量との関係から肉組成の推測を試みた。供試牛肉は屠殺後5日目の黒毛和種大割枝肉より採取した18材料である。電極挿入方向による電気伝導度の差異は赤味肉では2∿5%, 脂肪含量の多い肉では10%前後であつた。これは筋東間に沈着した脂肪の量と分布状態が主として関係していることを示すものであろう。肉温が高くなれば電気伝導度も高くなるが, 肉温にともなう電気伝導度上昇の傾向は肉によりまた屠殺後日数によつて一定でない。したがつて肉温によつて生ずる差を補正するための温度係数を得ることはできない。電気伝導度と脂肪含量および水分含量との間にはそれぞれ-0.768∿0.917,および0.659∿0.866の有意な関係が認められた。この関係から求められる回帰の傾向は測定温度および肉の貯蔵日数によつて異なるが, 一定条件下で測定すれば電気伝導度から脂肪含量その他の組成を推測することが可能であろう。挿入型電極を用いればほとんど材料を傷つけることなく電気伝導度の測定を行ない得るから, 枝肉の組成や品質の測定あるいは脊脂肪と筋東間脂肪との関係などの研究に応用し得るものと考える。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Determinations of electrical conductivity on the eighteen different muscles from each carcasses of Japanese Black Breed of Cattle aged at approximately 2℃ for 5 days were undertaken to determine the effects of differences in temperature, days after slaughter of the muscles, and directions of electrode inserted into muscle on the conductivity which measured by Kohlraush bridge type instrument with an insertion type electrode consisted from two large injection needles (1.5mm diameter, 7cm length). Studies were also conducted to determine the relationship of electrical conductivity of the muscles to its fat and water contents, and to study a possibility of estimating the gross composition of the beef from these relationships. The results obtained are as follows. 1. Variations of the conductivity measured by inserting the electrode in various directions to the muscle fiber were in a range of 2 to 5 per cent for the lean-muscles, and about 10 per cent for the muscles in higher content of fat. This may suggests that the variations observed here are governed mainly by the quantity and distribution of the marbling fat. 2. The conductivity of muscle became higher with the rise in temperature. Some variations, however, were observed among the tendency of conductivity with the change of temperature by the muscles and days of aging. Therefore, it is impossible to obtain a figure of any value for the temperature coefficient to correct errors. 3. The conductivity of the muscle was significantly correlated with its fat content (γ=-0.768 to -0.917), and with water content (γ=0.659 to 0.866). The tendency of regressions derived from these relationships were not constant as described above. If, however, the conductivity of muscle is measured under uniform conditions, it may be possible to estimate the fat and water contents, besides, even the gross composition of the muscle from its conductivity. 4. Because the conductivity can be measured with little injury on the materials by using insertion type electrode, it may be applied to various studies, such as estimation of meat composition or meat quality, and of relationship between back fat with marbling fat of the carcass.","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00062275","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_20":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"00757373","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小松, 明徳","creatorNameLang":"ja"},{"creatorName":"コマツ, アキノリ","creatorNameLang":"ja-Kana"},{"creatorName":"Komatsu, Akinori","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-20"}],"displaytype":"detail","filename":"KJ00000078745.pdf","filesize":[{"value":"729.0 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"KJ00000078745.pdf","url":"https://kpu.repo.nii.ac.jp/record/4746/files/KJ00000078745.pdf"},"version_id":"3f3bcd7e-abac-44b5-bbf7-e1b9eba679f1"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper"}]},"item_title":"電気伝導度による牛肉組成の推測(農学部門)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"電気伝導度による牛肉組成の推測(農学部門)","subitem_title_language":"ja"},{"subitem_title":"Estimation of gross composition of beef from electrical conductivity (Agriculture)","subitem_title_language":"en"}]},"item_type_id":"3","owner":"14","path":["407"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-02-20"},"publish_date":"2017-02-20","publish_status":"0","recid":"4746","relation_version_is_last":true,"title":["電気伝導度による牛肉組成の推測(農学部門)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-04-26T04:44:53.197195+00:00"}