抄録
No particular method has been known so far to distinguish the individuals with green meat among catches of yellowfin tuna, because the abnormality becomes apparent only through the process of precooking. According to the authors' findings, however, water suspension of kidney tissue is colored light brown in the case of normal body, and brownish black in with greened body, showing a color graduation in good agreement with that of precooked meat.
On the basis of the findings it is suggested that greened body can be easily distinguished from the normal one by judging the color of kidney suspension.
Table 2 shows prescriptions of color standard applicable to such inspection.
