| Budget Amount *help |
¥5,330,000 (Direct Cost: ¥4,100,000、Indirect Cost: ¥1,230,000)
Fiscal Year 2014: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2013: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2012: ¥3,250,000 (Direct Cost: ¥2,500,000、Indirect Cost: ¥750,000)
|
|---|
| Outline of Final Research Achievements |
Marbling, texture and tenderness in meat quality are important factors related to the carcass grading and taste. Our original advanced methods of Microscope and visible-ultraviolet fluorescence image analysis have been developed for meat evaluation. Texture evaluation for pork and beef by Microscope method was an effective way to clarify the meat characteristics such as breeds and strains. Visible and fluorescence image analysis methods were effective for marbling of pork and beef, respectively. It is suggested that texture and connective tissue data obtained by image and chemical analysis were affected by feeding management as well as heredity.
|
