title: Prospects for new technology of meat processing in Japan.
abstract: This review starts by introducing the history and underlying culture of meat production and consumption in Japan since early times, and the effects of social change on these parameters. Meat processing in Japan is described, and certain other related papers are also introduced. Automatic machines for meat cutting have been developed by the Japanese food industry and are currently being used throughout the world, particularly in Europe. Soft meat products specially produced for the elderly, along with diet meat products low in salt and calorie content for middle aged persons have recently gone into production. The intensification of color formation of meat using naturally occurring materials, and tenderization of sausage casing are discussed.
authors.affiliation: Laboratory of Food Science, School of Veterinary Medicine, Azabu University, Sagamihara, Kanagawa, Japan. sakata@azabu-u.ac.jp
authors.forename: Ryoichi
authors.initials: R
authors.lastname: Sakata
mesh_terms: D017677:Age Distribution; D000818:Animals; D055598:Chemical Phenomena; D003258:Consumer Behavior / Q000191:economics; D004032:Diet; D005524:Food Technology / Q000379:methods* / Q000639:trends*; D049672:History, 19th Century; D049673:History, 20th Century; D049674:History, 21st Century; D006801:Humans; D007564:Japan; D008136:Longevity; D008460:Meat / Q000032:analysis; D008461:Meat Products / Q000032:analysis; D008462:Meat-Packing Industry / Q000266:history* / Q000379:methods* / Q000639:trends; D010858:Pigmentation / Q000187:drug effects; D013696:Temperature