坂田 亮一

Assessment of antioxidative capacity of animal bile and liver extracts 

104-107 2007年4月  

Meat and meat product color in Japan: Evaluation and recent problems 

XIIth AAAP Animal Science Congress 2006, Congress Proceedings CD CO7-LS-03 2006年9月  

Acceleration of chicken muscle againg by electic stimulation 

Fleiscwirtschaft-international 51-52 2006年7月  

High pressure with or without organic acids for tenderizing of Chinese hog casing 

Proceedings of the 51th International Congress of Meat Science and Technology T80 2005年12月  

Effects of calcium D-pantetheine-S-sulfonate on lipid metabolism in cholesterol diet-fed animals 

The Japanese Journal of Animal Hygiene 87-89 2005年12月  

Comparison of the effects of carnosine as antioxidant in Taiwanese silky fowl and broiler. 

Fleischwirtschaft-International 49-53 2005年10月  

Alte Wurstmacherkunst wird neu: Japaner gewannen von Kriegsgefangenem Kenntnisse der deutschen Wurstherstellung 

Fleischwirtschaft 56 2005年10月  

Effect of carnosine as antioxidant in Taiwanese silky fowl compared with broiler 

Proceedings of the 51st International Congress of Meat Science and Technology F21 2005年8月7日  

Japaner satzen hohe Fleischqualitat: Vergleichende Beurteilung von importiertem australischen und US-Rindfleisch 

Fleischwirtschaft 2005年5月  

Imported Aussie beef quality and comparison with US beef 

Proceedings of the 50th International Congress of Meat Science and Technology 508-511 2004年8月8日  

Effects of high-pressure treatment on intramuscular collagen molecule 

Proceedings of the 50th International Congress of Meat Science and Technology 879-882 2004年8月8日  

Effect of antioxidants on color change and lipid oxidation of sliced roast beef 

Proceedings of the 50th International Congress of Meat Science and Technology 933-936 2004年8月8日  

Sensory evaluation of firmness 

Fleischwirtschaft-International 46-48 2004年8月  

Brands as standards as choice: Imported Aussie beef quality and comparison withn US beef 

Fleischwirtschaft-International 10 2004年8月  

Peptides contributing colour formation 

Fleischwirtschaft-International 113-116 2004年4月  

The effect of high-pressure treatment on intetramuscular collagen 

Proceedings of the 49th International Congress of Meat Science and Technology 213-214 2003年8月31日  

Relationship between connective tissue and mechanical properties of natural sheep casings: Effect of chronological age 

Proceedings of the 49th International Congress of Meat Science and Technology 505-506 2003年8月31日  

Acceleration of chicken muscle aging by electrical stimulation 

Proceedings of the 49th International Congress of Meat Science and Technology 333-334 2003年8月31日  

Effect of freezing on stability of colour and the residual nitrite in cured meat 

Fleischwirtschaft-International 38-42 2003年1月1日  

Hog casing tenderization via enzyme treatment 

Proceedings of the Xth International Congress of Asian-Australasian Association of Animal Proiduction Societies (AAAP) 84 2002年9月26日