{"created":"2023-06-19T07:19:00.953913+00:00","id":4682,"links":{},"metadata":{"_buckets":{"deposit":"52608911-2c8c-4893-be24-b17630048011"},"_deposit":{"created_by":4,"id":"4682","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"4682"},"status":"published"},"_oai":{"id":"oai:az.repo.nii.ac.jp:00004682","sets":["17:253:327","17:40:281","31:181:490"]},"author_link":["20381","20382","20380","20379","20384","20383"],"item_12_biblio_info_16":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"209","bibliographicPageStart":"204","bibliographicVolumeNumber":"9/10","bibliographic_titles":[{"bibliographic_title":"麻布大学雑誌"},{"bibliographic_title":"Journal of Azabu University","bibliographic_titleLang":"en"}]}]},"item_12_description_13":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"天然豚腸ならびに羊腸ケーシングの機械特性に及ぼす結合組織の影響について,組織学的・生化学的分析により検討した。豚腸および羊腸ケーシングのそれぞれにおいて,中国産ケーシングが明らかに硬かった。天然ケーシングの主要成分はコラーゲンであり,幾層ものコラーゲン線維のシートから構築されていた。一方エラスチンは量的にも少なく,その存在は血管に限定された。コラーゲン,エラスチンおよびプロテオグリカン含量ならびに組織学的なエラスチン線維の分布や量は全てのケーシングで違いはなく,天然ケーシングの機械特性にこれらの要因は関与しないと思われた。一方,中国産ケーシングは,コラーゲンの熱安定性が高く,またコラーゲン線維の組織学的構造も異なることから,コラーゲンの熱的・構造的安定性が天然ケーシングの機械特性に影響を及ぼすと考えられる。","subitem_description_type":"Abstract"}]},"item_12_description_14":{"attribute_name":"Abstract","attribute_value_mlt":[{"subitem_description":"Mechanical, biochemical and histological evaluations of natural hog and sheep casings were studied to elucidate the effect of connective tissue on the mechanical properties of natural casings. Chinese casings were significant tougher than any other casings (p<0.01). Natural hog and sheep casings were predominantly composed of collagen organized in many layers of sheets of collagen fibers and minor elastin limited in blood vessels. The amounts of collagen, elastin, and proteoglycan, and histological distribution and density of elastin fibers for various casings were essentially the same. These parameters thus would not likely contribute to the strength of natural casings. Chinese casings possessed a significant low heat-solubility of collagen (p<0.01), and a different size and arrangement of collagen fibers. Thus the thermal and structural stabilities of collagen may determine the mechanical properties of casings.","subitem_description_type":"Other"}]},"item_12_description_2":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_12_description_3":{"attribute_name":"記事種別","attribute_value_mlt":[{"subitem_description":"特集","subitem_description_type":"Other"}]},"item_12_description_34":{"attribute_name":"format","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_12_description_4":{"attribute_name":"Type","attribute_value_mlt":[{"subitem_description":"FEATURE ARTICLES","subitem_description_type":"Other"}]},"item_12_publisher_19":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"麻布大学"}]},"item_12_publisher_20":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_publisher":"Azabu University"}]},"item_12_source_id_21":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1346-5880","subitem_source_identifier_type":"ISSN"}]},"item_12_source_id_23":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11561468","subitem_source_identifier_type":"NCID"}]},"item_12_text_10":{"attribute_name":"Author ID","attribute_value_mlt":[{"subitem_text_value":"000054"},{"subitem_text_value":"000247"},{"subitem_text_value":"-"}]},"item_12_text_11":{"attribute_name":"所属機関","attribute_value_mlt":[{"subitem_text_value":"麻布大学獣医学部"},{"subitem_text_value":"麻布大学獣医学部"},{"subitem_text_value":"新潟大学農学部"}]},"item_12_text_12":{"attribute_name":"Institution or Company","attribute_value_mlt":[{"subitem_text_value":"School of Veterinary Medicine, Azabu University"},{"subitem_text_value":"School of Veterinary Medicine, Azabu University"},{"subitem_text_value":"Faculty of Agriculture, Niigata University"}]},"item_12_text_9":{"attribute_name":"著者ID","attribute_value_mlt":[{"subitem_text_value":"000054"},{"subitem_text_value":"000247"},{"subitem_text_value":"-"}]},"item_12_version_type_29":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_12_version_type_30":{"attribute_name":"text version","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"坂田, 亮一"},{"creatorName":"サカタ, リョウイチ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"森田, 英利"},{"creatorName":"モリタ, ヒデトシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"西海, 理之"},{"creatorName":"ニシウミ, タダユキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Sakata, Ryoichi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Morita, Hidetoshi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nishiumi, Tadayuki","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2004-01-01"}],"displaytype":"detail","filename":"bull_jau_vol9-10-204.pdf","filesize":[{"value":"1.8 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"bull_jau_vol9-10-204.pdf","url":"https://az.repo.nii.ac.jp/record/4682/files/bull_jau_vol9-10-204.pdf"},"version_id":"e95c37db-62ad-44fb-8a91-c9a0e5190a68"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"食肉製品に用いる天然ケーシングの機械特性と加工適性に及ぼす結合組織の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食肉製品に用いる天然ケーシングの機械特性と加工適性に及ぼす結合組織の影響"},{"subitem_title":"Effect of Connective Tissue on Mechanical and Processing Property of Natural Casing for Meat Products","subitem_title_language":"en"}]},"item_type_id":"12","owner":"4","path":["281","327","490"],"pubdate":{"attribute_name":"公開日","attribute_value":"2004-01-01"},"publish_date":"2004-01-01","publish_status":"0","recid":"4682","relation_version_is_last":true,"title":["食肉製品に用いる天然ケーシングの機械特性と加工適性に及ぼす結合組織の影響"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-06-19T07:49:09.210781+00:00"}