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Japanese consumers are generally characterized as preferring high marbling in beef and pork and choosing domestic products. However, the Japanese food market is not homogenous. Understanding the diversity of Japanese consumers will provide benefits for the optimization of meat production and distribution in Japan. This article focuses on three factors affecting purchasing decisions and eating satisfaction,...
We examined the contribution of unsaponifiable fraction, a model for minor substances in food fat, on the preference for beef tallow in C57Black/6NCrj mice. First, we tested the difference in preference among three kinds of beef tallow in mice by a two-bottle choice test. The beef tallow samples were preferred in the order 'premium' food-use, food-use, and chemical grades. The amount of unsaponifiable...
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