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Paper Abstract and Keywords
Presentation 2020-10-29 13:20
Study on Aging Method for Well Taste Ezoshika Meat
Soichiro Umemura, Masaru Sato (Kitami Inst. of Tech), Mayumi B. Takeyama (Kitami Inst. of Tech/WOW) CPM2020-12
Abstract (in Japanese) (See Japanese page) 
(in English) Although the extermination of Ezoshika is progressing in Hokkaido, subsequent treatment become an issue as a countermeasure against damage to agriculture and forestry caused by wild birds and beasts, and there is also a treatment method using highly nutritious Ezoshika meat. In this study, in order to preserve and age the fast-deteriorating Ezoshika meat, we measured the condition of the meat using the bioelectrical impedance analysis and examined whether it was possible to maintain freshness and judge aging. As a result, it was clarified that the prepared aging chamber has useful effects such as shortening the aging period, although it is a method different from the conventional dry aging method.
Keyword (in Japanese) (See Japanese page) 
(in English) Ezoshika-meat / Aging / bioelectrical impedance analysis / LCR meter / Cole-Cole plot / / /  
Reference Info. IEICE Tech. Rep., vol. 120, no. 217, CPM2020-12, pp. 4-6, Oct. 2020.
Paper # CPM2020-12 
Date of Issue 2020-10-22 (CPM) 
ISSN Online edition: ISSN 2432-6380
Copyright
and
reproduction		 All rights are reserved and no part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without permission in writing from the publisher. Notwithstanding, instructors are permitted to photocopy isolated articles for noncommercial classroom use without fee. (License No.: 10GA0019/12GB0052/13GB0056/17GB0034/18GB0034)
Download PDF CPM2020-12

Conference Information
Committee CPM  
Conference Date 2020-10-29 - 2020-10-29 
Place (in Japanese) (See Japanese page) 
Place (in English) Online 
Topics (in Japanese) (See Japanese page) 
Topics (in English)  
Paper Information
Registration To CPM 
Conference Code 2020-10-CPM 
Language Japanese 
Title (in Japanese) (See Japanese page) 
Sub Title (in Japanese) (See Japanese page) 
Title (in English) Study on Aging Method for Well Taste Ezoshika Meat 
Sub Title (in English)  
Keyword(1) Ezoshika-meat  
Keyword(2) Aging  
Keyword(3) bioelectrical impedance analysis  
Keyword(4) LCR meter  
Keyword(5) Cole-Cole plot  
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Keyword(7)  
Keyword(8)  
1st Author's Name Soichiro Umemura  
1st Author's Affiliation Kitami Institute of Technology (Kitami Inst. of Tech)
2nd Author's Name Masaru Sato  
2nd Author's Affiliation Kitami Institute of Technology (Kitami Inst. of Tech)
3rd Author's Name Mayumi B. Takeyama  
3rd Author's Affiliation Kitami Institute of Technology/WOW Academia Alliance Member (Kitami Inst. of Tech/WOW)
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Speaker Author-1 
Date Time 2020-10-29 13:20:00 
Presentation Time 20 minutes 
Registration for CPM 
Paper # CPM2020-12 
Volume (vol) vol.120 
Number (no) no.217 
Page pp.4-6 
#Pages 3 
Date of Issue 2020-10-22 (CPM) 

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