M. Motoyama

发表

Wagyu and the factors contributing to its beef quality: A Japanese industry overview.

M. Motoyama, K. Sasaki, A. Watanabe, 2016, Meat science.

Raman Spectroscopy for Meat Quality and Safety Assessment

M. Motoyama, 2017 .

Estimation of discrimination threshold for emulsified chicken oil in chicken broth.

M. Motoyama, K. Sasaki, Shota Ishida, 2022, Animal science journal = Nihon chikusan Gakkaiho.

Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel.

M. Motoyama, K. Sasaki, M. Nomura, 2014, Meat science.

A Raman Spectroscopic Method of Evaluating Fat Crystalline States and Its Application in Detecting Pork Fat

M. Motoyama, K. Sasaki, I. Nakajima, 2018 .

Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loin

M. Motoyama, K. Sasaki, I. Nakajima, 2017, Asian-Australasian journal of animal sciences.

Radiocesium Distribution in the Tissues of Japanese Black Beef Heifers Fed Fallout-Contaminated Roughage Due to the Fukushima Daiichi Nuclear Power Station Accident

N. Suzuki, A. Takenaka, M. Motoyama, 2012, Bioscience, biotechnology, and biochemistry.

Effects of Cooking End-point Temperature and Muscle Part on Sensory ‘Hardness’ and ‘Chewiness’ Assessed Using Scales Presented in ISO11036:1994

M. Motoyama, K. Sasaki, K. Chikuni, 2013, Asian-Australasian journal of animal sciences.

Simultaneous imaging of fat crystallinity and crystal polymorphic types by Raman microspectroscopy.

H. Hamaguchi, Masahiro Ando, M. Motoyama, 2016, Food chemistry.

Meat consumption and consumer attitudes in Japan: An overview.

M. Motoyama, K. Sasaki, I. Nakajima, 2022, Meat science.

In situ Raman spectrometric analysis of crystallinity and crystal polymorphism of fat in porcine adipose tissue.

Keisuke Sasaki, M. Motoyama, K. Sasaki, 2013, Journal of agricultural and food chemistry.

Structure and Phase Characterization of Triacylglycerols by Raman Spectroscopy

M. Motoyama, 2012 .

Changes in the amounts of water-soluble umami-related substances in porcine longissimus and biceps femoris muscles during moist heat cooking.

M. Mitsumoto, M. Motoyama, K. Sasaki, 2007, Meat science.

Classification and characterization of Japanese consumers' beef preferences by external preference mapping.

T. Nishimura, M. Motoyama, K. Sasaki, 2017, Journal of the science of food and agriculture.

Increased intramuscular fat improves both 'chewiness' and 'hardness' as defined in ISO5492:1992 of beef Longissimus muscle of Holstein × Japanese black F1 steers.

M. Motoyama, K. Sasaki, T. Narita, 2012, Animal science journal = Nihon chikusan Gakkaiho.

Beef texture characterization using internationally established texture vocabularies in ISO5492:1992: differences among four different end-point temperatures in three muscles of Holstein steers.

Keisuke Sasaki, Mitsuru Mitsumoto, M. Mitsumoto, 2010, Meat science.

Flowering response of rice to photoperiod and temperature: a QTL analysis using a phenological model

J. Yamagishi, M. Yano, H. Nakagawa, 2005, Theoretical and Applied Genetics.

Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations

M. Motoyama, K. Sasaki, A. Tajima, 2019, Food science & nutrition.

Impressions and purchasing intentions of Japanese consumers regarding pork produced by 'Ecofeed,' a trademark of food-waste or food co-product animal feed certified by the Japanese government.

Hideo Aizaki, Tomoyuki Kawashima, Keisuke Sasaki, 2011, Animal science journal = Nihon chikusan Gakkaiho.

Fattenning Experiment of Finishing Pigs using Fermented Liquid Feed from Expired Foods of Convenience Stores as Main Ingredients

M. Ishida, Yiming Cai, M. Mitsumoto, 2007 .

In situ characterization of acidic and thermal protein denaturation by infrared microspectroscopy.

C. Sandt, O. Loison, J. Sicard, 2018, Food chemistry.

Tocotrienol-rich Rice “Oonari” as a Replacement for Corn in the Diets of Finishing pigs : Effect on Pork Quality and Shelf Life

M. Motoyama, K. Sasaki, I. Nakajima, 2020, Nihon Yoton Gakkaishi.

慣行肥育とトコトリエノール高含有飼料用米「オオナリ」給与肥育における豚肉質の保存性の比較

M. Motoyama, K. Sasaki, I. Nakajima, 2020 .

Effects of Fucoxanthin Addition to Ground Chicken Breast Meat on Lipid and Colour Stability during Chilled Storage, before and after Cooking

K. Ishihara, M. Mitsumoto, M. Motoyama, 2008 .

Genomic structural analysis of porcine fatty acid desaturase cluster on chromosome 2.

M. Motoyama, M. Nii, A. Arakawa, 2015, Animal science journal = Nihon chikusan Gakkaiho.

Lipid Crystals and Microstructures in Animal Meat Tissues

M. Motoyama, K. Sasaki, G. Watanabe, 2018 .

Differentiation of Animal Fats from Different Origins: Use of Polymorphic Features Detected by Raman Spectroscopy

H. Hamaguchi, Masahiro Ando, M. Motoyama, 2010, Applied spectroscopy.

Relative contribution of sensory characteristics for different types of pork loin, assessed by temporal dominance of sensations.

M. Motoyama, K. Sasaki, K. Tajima, 2019, Journal of the science of food and agriculture.

Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and Jidori-niku, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel

M. Motoyama, K. Sasaki, K. Chikuni, 2017, The journal of poultry science.

Pseudomonas spp. convert metmyoglobin into deoxymyoglobin.

M. Mitsumoto, M. Motoyama, K. Sasaki, 2010, Meat science.

A novel quantitative method for evaluating food sensory complexity using the temporal dominance of sensations method

M. Motoyama, Shota Ishida, G. Watanabe, 2023, Food Quality and Preference.

Effects of Supplementation of Chocolate to Fermented Liquid Feed on Growth Performance, Carcass Characteristics and Quality of Pork in Finishing Pigs

M. Motoyama, K. Sasaki, T. Kawashima, 2011 .