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To analyze the sensory characteristics of meat samples with a crude fat content between 23.8% and 48.6% taken from 34 Japanese Black steers, we grilled the meat and subjected it to analytical sensory evaluation. We also measured the amounts of moisture, protein, nucleic acid and glutamic acid. An increase in crude fat content increased the tenderness, juiciness, and fattiness in the meat quality evaluation...
The enzymes responsible for the conversion of Nα‐[(benzyloxy)carbonyl]‐D‐lysine (Nα‐Z‐D‐lysine) to Nα‐Z‐D‐aminoadipic acid (Nα‐Z‐D‐AAA) by Rhodococcus sp. AIU Z‐35‐1 were identified. Nα‐Z‐D‐Lysine was first converted to Nα‐Z‐D‐aminoadipic δ‐semialdehyde (Nα‐Z‐D‐AASA) by D‐specific amino acid deaminase, whereas Nα‐Z‐L‐lysine was converted to Nα‐Z‐L‐AASA by L‐specific amino acid oxidase. The resulting...
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