Japanese Journal of Meat Science and Technology

Japanese Journal of Meat Science and Technology

Published by Japan Society for Meat Science and Technology

4 registered articles
(updated on May 18, 2026)

Online ISSN : 2760-2702
Print ISSN : 0916-7366

JOURNAL PEER REVIEWED FREE ACCESS

2025 Volume 66 Issue 2

Comparative analysis of umami formation mechanisms during postmortem aging among edible chicken tissues including skeletal muscle, viscera, and cartilage Ai EGUSA, Yui SASANO, Miki TSUIHIJI, Masumi ISHIDA, Taiji TOMEMURA

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Most viewed articles (April 2026)

1

Comparative analysis of umami formation mechanisms during postmortem aging among edible chicken tissues including skeletal muscle, viscera, and cartilage

Released on J-STAGE: April 15, 2026 | Volume 66 Issue 2 Pages 113-123

Ai EGUSA, Yui SASANO, Miki TSUIHIJI, Masumi ISHIDA, Taiji TOMEMURA
2

Effect of collagen properties of wooden breast in taste

Released on J-STAGE: April 10, 2026 | Volume 66 Issue 1 Pages 27-34

Yasuhiro HASEGAWA, Kenta SASAKI, Takafumi WATANABE, Takeshi KAWASAKI, Michi YAMDA, Kensuke YAJIMA, Chihiro KAKIUCHI, Noki TAKAHASHI, Noyuki MAEDA, Tomohito IWASAKI
3

Effects of Phosphates and Magnesium on the Binding Properties of Sausages Prepared from Porcine Longissimus dorsi and Psoas major

Released on J-STAGE: April 10, 2026 | Volume 66 Issue 1 Pages 35-43

Naoyuki MAEDA, Ruruna ITO, Megumi YOSHIDA, Yasuhiro HASEGAWA, Tomohito IWASAKI, Yasuhiro FUNATSU
4

Effect of Sugar Beet Fiber Addition on Physicochemical Properties of Frankfurter Sausage

Released on J-STAGE: April 10, 2026 | Volume 66 Issue 1 Pages 45-50

Kenichiro SHIMADA, Aya SHIMOKOSHI, Kyu-Ho HAN, Ryuji NAGATA, Michihiro FUKUSHIMA

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