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Publications by AKIHIRO OKITANI

Reason for Superior Palatability of Japanese Wagyu Beef.

Nippon Eiyo Shokuryo Gakkaishi

English

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Application of DNA Markers for Discrimination Between Japanese and Australian Wagyu Beef

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Prediction of Glycogen and Moisture Contents in Japanese Wagyu Beef by Fourier Transform Near-Infrared Spectroscopy for Quality Evaluation

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Excellent Meat Quality in Wagyu Beef and Its Genetic Analysis

Journal of Japan Association on Odor Environment

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Comparison of USDA Quality Grade With Tendertec for the Assessment of Beef Palatability.

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Effect of Cattle Marketing Method on Beef Quality and Palatability

Australian Journal of Experimental Agriculture

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Maternal Effects on Carcass Traits in Japanese Black Steers (Wagyu)

Nihon Chikusan Gakkaiho

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Does Knowing Brand or USDA Grade of Beef Strip Steaks Affect Palatability for Consumers?

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Use of Expected Progeny Differences for Marbling in Beef: II. Carcass and Palatability Traits.

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Studies in Ewe Mutton Quality-Palatability of Beef and Mutton Patties

New Zealand Journal of Agricultural Research

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