1. Characterization of myofibrillar adenosine triphosphatase activity and liberation of actin from myofibrils upon heating chicken breast meat. (7th December 2017) Authors: Matsuishi, Masanori; Eda, Yoshitaka; Saito, Emi; Yamamoto, Shohei; Kanamori, Kenji; Goto, Yuto; Kobayashi, Yutaro; Okitani, Akihiro Journal: Animal science journal Issue: Volume 89:Number 3(2018) Page Start: 597 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. IMP improves water‐holding capacity, physical and sensory properties of heat‐induced gels from porcine meat. (16th January 2014) Authors: Nakamura, Yukinobu; Migita, Koshiro; Okitani, Akihiro; Matsuishi, Masanori Journal: Animal science journal Issue: Volume 85:Number 5(2014:May) Page Start: 595 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Inosine‐5'‐monophosphate is a candidate agent to resolve rigor mortis of skeletal muscle. (15th February 2016) Authors: Matsuishi, Masanori; Tsuji, Mariko; Yamaguchi, Megumi; Kitamura, Natsumi; Tanaka, Sachi; Nakamura, Yukinobu; Okitani, Akihiro Journal: Animal science journal Issue: Volume 87:Number 11(2016:Nov.) Page Start: 1407 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Retort beef aroma that gives preferable properties to canned beef products and its aroma components. (28th July 2017) Authors: 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 Journal: Animal science journal Issue: Volume 88:Number 12(2017:Dec.) Page Start: 2050 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗