{"created":"2023-05-15T13:37:32.176225+00:00","id":1190,"links":{},"metadata":{"_buckets":{"deposit":"8bff2ebc-b5d8-4512-8113-7036e1bf7867"},"_deposit":{"created_by":12,"id":"1190","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"1190"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00001190","sets":["87:597:592:126:176"]},"author_link":["47","5235","5236","1602","519"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2002-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"73","bibliographicPageStart":"67","bibliographicVolumeNumber":"100","bibliographic_titles":[{"bibliographic_title":"東北農業研究センター研究報告"},{"bibliographic_title":"Bulletin of TOHOKU Agricultural Research Center","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Information about nutritional contents of beef would prevent consumers from taking fat in excess and getting fat- related diseases. A new technique using image analysis was developed to precisely determine the three component weights (moisture, crude protein and crude fat) in a beef cut of rib, which from the carcass, is classified between No.2　and a No.5 grade by the Japanese beef carcass grading standard, The areas of lean and fat were calculated from the digital image, then the weights of lean and fat portions were estimated from these areas, and the whole weights of the sample and specific gravities of lean and fat tissue were found. The estimated lean weight was highly correlated with both weights of crude protein (R^2 =0.94, P<0.01) and moisture (R^2 =0.98, P<0.01) calculated by chemical analysis. The correlation coefficient was also high (R^2=0.97.P<0.01) between the estimated fat weight and the weight of crude fat calculated by chemical analysis. For the correlation coefficient, the precision of the presented method was higher than the method hitherto which calculated between the fat area ratio estimated from the beef image and the percent fat contents. Furthermore, high correlation (R^2=0.76, P<0.01) was observed between the estimated fat weights and marbling score (BMS No.) in rib eye samples.\n","subitem_description_type":"Abstract"},{"subitem_description":"カット牛肉の成分を消費者に提示するため, 画像解析を用いて店頭で販売される牛肉の水分, 粗タンパク質および粗脂肪の重量を高精度に推定する方法を確立した。デジタルカメラによって得られた画像を赤身部分と脂肪部分に選別した後, 肉重量と比重値を用い赤身部分重量と脂肪部分重量を求め, 恒定法により得た水分, 粗タンパク質および粗脂肪含量から算出した各成分重量との相関を調査した。枝肉格付けにおいて2～5等級であったリブロース部分肉を供試した結果, 赤身部分重量と水分重量および粗タンパク質重量, また脂肪部分重量と脂肪重量にそれぞれ高い相関 (R^2＝0.98, P＜0.01), (R^2＝0.94, P＜0.01) および (R^2＝0.97, P＜0.01) があることが明らかとなり, 一次回帰式への近似が妥当であると考えられた。さらに, 画像における赤身部分と脂肪部分の面積比から成分含量パーセントを推定する従来の方法と比較した結果, 本方法の方が相関値が高く精度が高いことが示された。また, リブロース部分肉について推定されたロース芯の脂肪部分重と脂肪交雑 (BMS No.) の相関を調べたところ, 比較的高い相関 (R^2＝0.76, P＜0.01) がみられた。\n","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00001156","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"独立行政法人 農業技術研究機構 東北農業研究センター"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24514/00001156","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1347-3379","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"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_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"米丸, 淳一"},{"creatorName":"ヨネマル, ジュンイチ","creatorNameLang":"ja-Kana"},{"creatorName":"YONEMARU, Jun-ichi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"47","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"40355227","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=40355227"},{"nameIdentifier":"read0005878","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/read0005878"},{"nameIdentifier":"0000-0003-0151-4401","nameIdentifierScheme":"ORCID","nameIdentifierURI":"http://orcid.org/0000-0003-0151-4401"}]},{"creatorNames":[{"creatorName":"上田, 靖子"},{"creatorName":"ウエダ, ヤスコ","creatorNameLang":"ja-Kana"},{"creatorName":"UEDA, Yasuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1602","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"30370604","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=30370604"},{"nameIdentifier":"yasuko70","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/yasuko70"}]},{"creatorNames":[{"creatorName":"川手, 督也"},{"creatorName":"カワデ, トクヤ","creatorNameLang":"ja-Kana"},{"creatorName":"KAWADE, Tokuya","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5235","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000014322457","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000014322457"},{"nameIdentifier":"80355263","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=80355263"},{"nameIdentifier":"read0122689","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/read0122689"}]},{"creatorNames":[{"creatorName":"渡邊, 彰"},{"creatorName":"ワタナベ, アキラ","creatorNameLang":"ja-Kana"},{"creatorName":"WATANABE, Akira","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"519","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"80355221","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=80355221"},{"nameIdentifier":"akira_w","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/akira_w"}]},{"creatorNames":[{"creatorName":"篠田, 満"},{"creatorName":"シノダ, ミツル","creatorNameLang":"ja-Kana"},{"creatorName":"SHINODA, Mitsuru","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5236","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000005479507","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000005479507"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-03-07"}],"displaytype":"detail","filename":"tarc_report_No100p67-73p.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"tarc_report_No100p67-73p.pdf ","url":"https://repository.naro.go.jp/record/1190/files/tarc_report_No100p67-73p.pdf"},"version_id":"977452c3-96a8-4258-8383-5810195660ef"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"画像解析","subitem_subject_scheme":"Other"},{"subitem_subject":"デジタルカメラ","subitem_subject_scheme":"Other"},{"subitem_subject":"牛肉","subitem_subject_scheme":"Other"},{"subitem_subject":"リブロース","subitem_subject_scheme":"Other"},{"subitem_subject":"成分重量推定","subitem_subject_scheme":"Other"},{"subitem_subject":"image analysis","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"digital camera","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"beef","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"rib","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"component weight estimation","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"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":"画像解析によるカット牛肉の水分，粗タンパク質および粗脂肪重量の高精度な推定","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"画像解析によるカット牛肉の水分，粗タンパク質および粗脂肪重量の高精度な推定"},{"subitem_title":"Precise estimation of moisture, crude protein and crude fat content of beef cuts by image analysis","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["176"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-03-22"},"publish_date":"2019-03-22","publish_status":"0","recid":"1190","relation_version_is_last":true,"title":["画像解析によるカット牛肉の水分，粗タンパク質および粗脂肪重量の高精度な推定"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T16:31:29.925582+00:00"}