Hiro Ogoshi

Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattle

Analysis of the quality of highly marbled beef during dry aging for 60days after slaughter showed that the changes in some qualities differed from those of conventional meat. The tenderness of these meats did not change during aging for 50days but then gradually increased until day 60. The juiciness of these meats, as determined by sensory evaluation, did not change during aging for 60days, except for a decrease on day 20. The umami intensity of these meats in the sensory evaluation and the value calculated by Glu and IMP quantification were highest on day 40. This high umami intensity was induced by the synergistic effect of umami compounds such as Glu and IMP. These results for tenderness, juiciness, umami intensity, and flavor intensity suggested that the best duration of dry aging for highly marbled beef was 40days.

Combined effects of high pressure and sodium hydrogen carbonate treatment on pork ham: improvement of texture and palatability

In this study, the combined effects of high pressure and sodium hydrogen carbonate (NaHCO3) treatment on the physical and chemical properties, and palatability of pork ham, a tough and under-utilized meat, were investigated. Assessment of meat properties with heat treatment, after exposure to NaHCO3 and high pressure treatment, revealed an increase in water content, and decreased weight reduction and rupture stress. The free amino acid content of meat samples increased with NaHCO3 and high pressure treatment. The effect of high pressure processing was especially notable at a pressure of 300 MPa. Sensory evaluation showed that meat subjected to high pressure processing after NaHCO3 treatment was tender and juicy. In addition, the sample produced minimal residue in the mouth and was characterized by a good taste.

Improvement of texture and palatability of chicken breast: effect of high hydrostatic pressure and sodium hydrogen carbonate

Chicken breast is not preferred in Japan because it is not juicy. In this study, the effect of combined high pressure and sodium hydrogen carbonate (NaHCO3) treatment on the texture and palatability of chicken breast was investigated. The sample used was broiler chicken breast. Meat samples were soaked in.0–.4 M NaHCO3 solution and then pressurized at 100–400 MPa. After pressurization, the samples were heated for 30 min at 80°C and cooled down in ice-cold water. High pressure and NaHCO3 treatment of broiler chicken breast resulted in increased water content, and decreased weight reduction and rupture stress. Moreover, meat exposed to 200 MPa pressurization and.3 M NaHCO3 treatment was judged tender, juicy and of good taste by sensory evaluation. The combination of high pressure and NaHCO3 treatment can be effectively used for broiler chicken breast production.

Mechanical Modeling of Foods Including Fracture and Simulation of Food Compression

The purposes of this research are to simulate the swallowing of foods, and to investigate the relationship between the rheological properties of foods and the swallowing. Here we proposed the mechanical modeling of foods, and simulated the compression test using the finite element method. A linear plasticity model was applied as the rheological model of the foods, and two types of computational elements were used to simulate the fracture behavior. The compression tests with a wedged plunger were simulated for tofu, banana, and biscuit, and were compared with the experimental results. Other than the homogeneous food model, the simulations were conducted for the multi‐layer models. Reasonable agreements on the behaviors of compression and fracture were obtained between the simulations and the experiments including the reaction forces on the plunger.