It is often perceived that different parts of meat have different textures and flavors. This difference is partly due to the amount and quality of fat in the meat, but the texture and flavor also differ in the lean part of the meat. Lean meat consists mainly of muscle fibers, which can be classified into slow- and fast-twitch muscle fibers, which differ in contractile and metabolic properties. Muscle fiber type composition is known to influence meat quality although its mechanism is not fully understood. First, we examined whether the amount of free amino acids, an important taste compound, differed among muscle fiber types. We hypothesized slow-twitch fibers have higher oxidative abilities with higher TCA cycle substrates leading to produce a variety of amino acids. Twenty-one skeletal muscle samples were collected from various muscle tissues of carcasses of Japanese Black castrated cattle and electrophoresis was performed to determine muscle fiber type composition. We revealed an obvious positive correlation between the composition of slow-twitch fibers and total free amino acid content. Next, we examined taste intensities of meat by taste sensor, and found significant positive correlations of the composition of slow-twitch fibers with umami taste, and with richness. This result suggests that high levels of slow-twitch fibers can induce strong umami taste and richness in beef. Lastly, we further investigated water-soluble compounds other than free amino acids in beef. We separated beef hot water extracts by reversed-phase chromatography and evaluated the sensory characteristics of each fraction using the Check-All-That-Apply (CATA) method, and found that each fraction formed a different flavor. Among the fractions, there were some fractions that were evaluated as "meat flavor-like" suggesting the existence of compounds that characterize beef flavor. Further investigation is needed to identify compounds to contribute these substances and their relationship to muscle fiber type.

　Major meat and grain companies and government agencies are working to identify the potential and limitations of cellular agriculture through investment and the development of regulatory frameworks. Cultivated food products are said to contribute to food security. However, technical challenges remain, and, in addition, safety information is often tied to trade secrets, making it difficult for international discussions to form detailed safety standards among industry operators. Therefore, whether the bodies with food safety jurisdiction can devote resources to the social implementation of the industry will directly affect the progress of social understanding and the framework formations related to the safety of cultivated food. To encourage the bodies to do so in Japan, it is essential to have bodies that actively support the government by information collection and policy recommendations.

　Chemical components such as proximate and fatty acid compositions, ATP and its related compounds and free amino acids, of the splendid alfonsino Beryx splendens caught off the east coast of Izu, Japan, were investigated.

(1)　Splendid alfonsino samples caught in the summer had a significantly higher lipid content and significantly lower moisture content compared to those caught in the winter. The larger fish tended to have a higher lipid content and lower moisture content, although the differences were not of significant. There were no seasonal or size-based differences in the crude protein or ash content.

(2)　The major fatty acids in the total lipids were C16:0, C18:0, C16:1, C18:1n-9, C18:1n-7, C20:1n-9, C20:5n-3 (EPA), and C22:6n-3 (DHA). The composition ratio of the long-chain monounsaturated fatty acids, such as C20:1n-9 and C22:1n-11, was high at 2-6%.

(3)　Among ATP and its related compounds, the amounts of ATP, ADP, and AMP were consistently not greater than 0.1-0.3 μmol/g during storage at 5℃. As the storage duration increased, the IMP content decreased, while the HxR and Hx contents increased. The K-value increased during storage, reaching 12.8% and 56.8% after three days and nine days, respectively.

(4)　Although there were differences in the free amino acid content depending on the part of the body, high levels of anserine and taurine were found in all parts. Therefore, the efficient intake of health functional ingredients, such as anserine and taurine, is considered to be possible by cooking the entire splendid alfonsino fish.

　Locust (Inago, Oxya japonica) is an insect traditionally eaten for long years in Japan. A locust powder was added 3% to normal protein diet or low protein diet and was examined to the effects on nitrogen balance of rats. Twenty-four Wister strain 3-week-old male rats were divided into four groups by difference of protein levels (normal; 20% casein or low; 7% casein) and by additive or non-additive locust powder. The four groups are showed as follows, the 20% casein diet group (20%), the additive locust powder to 20% casein diet group (20%I), the 7% casein diet group (7%) and the additive locust powder to 7% casein diet group (7%I). At the third week of experiment, the nitrogen (N) balance test was conducted for four days, and then at the end of fourth week, rats were dissected. The body weight gain and organ weights (liver, kidney and spleen) of the 7% casein diet groups were lower than these of the 20% casein groups, and the effect of locust on these values were not observed. The amount of feces N excretion of the locust additive groups were higher than that of the locust non-additive groups, but the dietary protein level did not affect the amount of feces N excretion. The N absorption rate of the 7% casein diet groups were lower than that of the 20% casein diet groups, and the N absorption rate of the locust additive groups were lower than that of the locust non-additive groups. The amounts of N absorption and retention of the 7% casein diet groups were lower than that of the 20% casein groups. The effects of locust on the amount of N absorption and retention were not observed. These results showed that the addition of 3% locust powder to normal protein diet or low protein diet, which is 1/3 of normal level, did not affect N absorption and retention.

　At providing mass meals, it is required to preserve 50g samples of both raw material and cooked foods stored at -20℃ for more than 2 weeks for hygiene inspections, which particularly occur in the event of food poisoning incident. These samples are managed as preserved and inspected meals. However, from the terms of food cost, food loss and working time, it could be considered to collect 50g samples of all foods every time a meal is served. We, therefore, summarized descriptions contained in guides on preserving foods. Conducting an online search, we identified 23 guides provided by local governments.

　Regarding foods not being required to be preserved, there were many descriptions of foods being stored at room temperature. However, these seasonings and dried foods stored at normal temperature were required to be collected for preservation by some guides. Among dried foods, those with the potential for food poisoning were required to be collected and preserved. Another food characteristic associated with the preservation requirements in guides is a small serving size. An instruction is needed that considers food service management operation efficiency and clearly shows the requirements for collection as well as the collecting amounts. Current status of guides provided by the local governments shown in this study is expected to be a useful reference to future instructions.

　Salted salmon is an important processed food as a source of quality protein, docosahexaenoic acid, and eicosapentaenoic acid. Salted salmon has an added salt content, and it is often sold with a label indicating its level of saltiness, e.g., mildly salty, medium salty, and salty, based on its salt content. However, the Food Labeling Act does not specify standards for salt content labeling by the level of saltiness. The aim of the current study was to measure the salt content in salted salmon and to ascertain the actual salt content by the level of saltiness. Tested samples included 7 mildly salty products, 6 medium salty products, and 6 salty products. The mean salt content was 2.20% in the mildly salty salted salmon, 3.05% in the medium salty salted salmon, and 4.56% in the salty salted salmon. Trends in the level of saltiness were evident, but there were differences among the samples with each level of saltiness (p＜0.01). In addition, the salt content in each sample was often lower than the salt equivalent listed in the nutritional information on the sample, though it was sometimes higher. Standards for the salt content by the level of saltiness (mildly salty, medium salty, and salty) need to be specified for the salted salmon, and the salt equivalent needs to be accurately labeled to the extent possible. Doing so would help to prevent the onset of conditions, such as hypertension, in the populace who consume this product.