食肉の品質特性の解析と応用

The quality of food has always been evaluated by the five senses of human. It is possible for a sensory evaluation with no special device for anyone anywhere anytime. The evaluation is only result information, but it is not possible by evaluation to obtain cause information for quality control. Among evaluation information by the five senses for the food, sight has been developed most as the scientific method. The next development is texture, and then taste, odor and hearing are just developing. Deterioration of food becomes economic loss then results in environment load, so quality control is important. Instrumental analyses of the qualities of taste and flavor have not been very developed. Actually, the sensory evaluations for sight, odor, taste, hearing and texture examination are performed by the senses, but it is only evaluation. The evaluation is results information and there is a limit to know cause information. Sensory evaluation is subjective, vague and may become arbitrary. Quality control is difficult by non experts with knowledge and experience. Therefore, cause information for scientific quality control was integrated with result information as evaluation. Objective cause information for the quality control is obtained by computer connected with the instrument having sensory sensor. In this report, first, differences of evaluation and quality control for meat quality are explained. Successively, automatic analysis of characteristics of color quality and quality control, human interface of texture quality, inhibition of cells DNA damage by heme protein, the method of color development without nitrous acid and inhibition with fig protease against ACE, angiotensin-I converting enzyme were described.