Itoham Foods Inc.
Itoham Foods Inc.
News Article | May 9, 2017
— The report Opportunities in the Global Meat Sector market: Analysis of Opportunities Offered by High Growth Economies brings together multiple data sources to provide a comprehensive overview of the global Meat sector. Browse the 33 Tables, 16 Figures, 17 Companies and Spread across 161 Pages Report Available at http://www.reportsnreports.com/reports/958593-opportunities-in-the-global-meat-sector-analysis-of-opportunities-offered-by-high-growth-economies.html . Asia-Pacific represents the largest regional market, with a value share of 31% in the global Meat sector in 2016. The region is also forecast to record the fastest CAGR of 3.8% during 2016-2021. Improving worldwide economies and rising consumption of Meat from an expanding global population, will continue to be major drivers for the global Meat sector. Fresh Meat (Counter) represented the largest market with a value share of 41.3% in 2016. Global Meat sector as a percentage of the overall food industry will witness decline during 2011-2021, despite growth in absolute terms. This trend is largely attributed to health and environmental reasons, which are expected to shift consumer preference towards more healthy but inexpensive poultry meat and plant-based diets. Additionally, challenging economic conditions in regions, such as Latin America and Middle East & Africa will force consumers to look for value offerings and cheaper cuts of Meat. Place Order to This Report at http://www.reportsnreports.com/purchase.aspx?name=958593 Hypermarkets & Supermarkets is the leading distribution channel for the global Meat sector, with a value share of 62.1% in 2016, followed by Food & Drinks Specialists with 28% share. The dominating share of Hypermarkets & Supermarkets across the regions can be attributed to the developed organized retail market in major countries, where most of the consumers prefer to buy packaged and fresh meat products from Hypermarkets & Supermarkets. It includes analysis on the following - Sector overview: Provides an overview of current sector scenario regarding the future outlook in terms of ingredients, product claims, labeling, and packaging. The analysis also covers regional overview across six regions Asia-Pacific, Middle East & Africa, North America, Latin America, Western Europe, and Eastern Europe highlighting sector size, growth drivers, latest developments, and future inhibitors for the region. Change in consumption: Provides a shift in the consumption of Meat as compared to other major sectors such as Prepared Meals, Savory Snacks, Bakery & Cereals, and Dairy Foods during 2011-2021 at global and regional level. High potential countries: Provides Risk-Reward analysis of 50 countries across six regions based on market assessment, economic development, socio-demographic, governance indicators, and technological infrastructure. Out of 50, a total of 10 high potential countries are shortlisted. Country and regional analysis: Provides deep-dive analysis of 10 high potential countries covering value growth during 2016-2021, key challenges, consumer demographics, and key trends. It also includes regional analysis covering new product launches in the primary countries and future outlook for the region. Health & Wellness analysis: Provides insights on the Health & Wellness products in terms of value and percentage share in the overall Meat sector at global and regional level during 2011-2021. The analysis includes key Health & Wellness attributes and consumer benefits driving the sales of Meat products across the six regions in 2016. It also covers the market share of leading companies offering Meat products with health and wellness attributes in the same year. Competitive landscape: Provides an overview of leading brands at global and regional level, besides analyzing the product profile, country level presence, market share, and growth of private labels in each region. Key distribution channels: Provides analysis on the leading distribution channels in the global Meat sector in 2016. It covers four distribution channels: Hypermarkets & Supermarkets, Convenience Stores, Food & Drinks Specialists, and Others, which includes Cash & Carries and Warehouse Clubs, Dollar Stores, Department Stores, e-Retailers, and General retailers. Companies mentioned in this Meat market report: Henan Shuanghui Investment and Development Company, WH Group Ltd., Hormel Foods Corporation, Butterball, Brasil Foods, Itoham Foods Inc., by Inner Mongolia Prairie Xingfa Food Co., Ltd, NH Foods Ltd., Duox, Faragalla Group, Aytab, Al-Watania Poultry, Tyson Foods, Inc., Seara Group, Aurora Alimentos Ltda., JBS S.A., Yasar Holding. About Us: ReportsnReports.com is your single source for all market research needs. Our database includes 500,000+ market research reports from over 95 leading global publishers & in-depth market research studies of over 5000 micro markets. With comprehensive information about the publishers and the industries for which they publish market research reports, we help you in your purchase decision by mapping your information needs with our huge collection of reports. For more information, please visit http://www.reportsnreports.com/reports/958593-opportunities-in-the-global-meat-sector-analysis-of-opportunities-offered-by-high-growth-economies.html
Itoham Foods Inc., Hosoda Kogyo Co. and MAYEKAWA Manufacturing CO. | Date: 2011-01-24
A foreign matter removal device 10 preliminary cleans the work 50 in a bucket 12 housed in an input tank 15, then further cleans the work 50 in buckets 13, 14 housed in cleaning tanks 16, 17 by agitating cleaning liquid while inverting the buckets to transfer the work to a subsequent bucket. Particularly, the bottom of the cleaning tank is formed such that the nearer to a center of the bottom, the deeper the bottom becomes. The cleaning liquid overflowing from the cleaning tanks are stored in auxiliary tanks 22, 23. First and second ejection units 29a, 29b are arranged at different heights in the cleaning tank to generate a circulating flow in the cleaning liquid.
Mio K.,Japan National Institute of Advanced Industrial Science and Technology |
Mio M.,Japan National Institute of Advanced Industrial Science and Technology |
Arisaka F.,Tokyo Institute of Technology |
Sato M.,Itoham Foods Inc. |
Sato C.,Japan National Institute of Advanced Industrial Science and Technology
Progress in Biophysics and Molecular Biology | Year: 2010
The NaChBac is a prokaryotic homologue of the voltage-gated sodium channel found in the genome of the alkalophilic bacterium Bacillus halodurans C-125. Like a repeating cassette of mammalian sodium channel, the NaChBac possesses hydrophobic domains corresponding to six putative transmembrane segments and a pore loop, and exerts channel function by forming a tetramer although detailed mechanisms of subunit assembly remain unclear. We generated truncated mutants from NaChBac, and investigated their ability to form tetramers in relation to their channel functions. A mutant that deletes almost all of the C-terminal coiled-coil structure lost its voltage-dependent ion permeability, although it was properly translocated to the cell surface. The mutant protein was purified as a tetramer using a reduced concentration of detergent, but the association between the subunits was shown to be much weaker than the wild type. The chemical cross-linking, blue native PAGE, sedimentation velocity experiments, size exclusion chromatography, immunoprecipitation, and electron microscopy all supported its tetrameric assembly. We further purified the C-terminal cytoplasmic domain alone and confirmed its self-oligomerization. These data suggest that the C-terminal coiled-coil structure stabilizes subunit-to-subunit interactions of NaChBac, but is not critical for their tetramer formation. © 2010 Elsevier Ltd.
Sakamoto T.,Ibaraki University |
Sasaki S.,Ibaraki University |
Nakade K.,Itoham Foods Inc. |
Ichinoseki S.,Itoham Foods Inc. |
And 2 more authors.
Food Science and Technology Research | Year: 2013
Previously, it was clarified that myofibril gelation was enhanced by the basic protein glyceraldehyde 3-phosphate dehydrogenase (GPD). In this study, the mechanism of the gel-enhancing action of GPD to myosin B was evaluated through the study of the surface properties of GPD. GPD and myosin B were prepared from pork loin. Succinylated GPD (S-GPD) was successfully prepared without any loss of solubility at a weight ratio (succinic anhydrate to GPD) of 1.0. Though gelation of myosin B alone required a minimum protein concentration of 4.0% (w/v), the addition of GPD enhanced the gelation of myosin B at a concentration of 3.5% (w/v). Furthermore, GPD increased the gel strength drastically at concentrations above 4.5% (w/v). On the other hand, the addition of S-GPD did not improve the gelling property of myosin B. SDS-PAGE showed molecular interaction between GPD and myosin B, but not between S-GPD and myosin B. However, in the case of GPD, the GPD band became insoluble under coexistence of GPD with myosin B. Meanwhile, the myosin heavy chain was partially soluble. Furthermore, actin and GPD bands became thicker in the insoluble fraction after mixing of G-actin and GPD. These results indicate that positive charges on the surface of GPD are necessary to enhance the gelation of myosin B.
Nodake K.,Itoham Foods Inc.
Animal science journal = Nihon chikusan Gakkaihō | Year: 2013
The purpose of this study was to assess an evaluation method using an artificial taste sensor, in comparison with chemical analysis and sensory evaluation of the taste of meat during curing. Samples of Canadian pork were treated with salt, nitrite and phosphate. Curing time ranged from 0 to 168 h. In the sensory evaluation, there were no significant differences in the all characteristic items at 72-h cured sample compared to the 0-h sample. Some of the characteristic items for the 168-h sample (umami, overall taste, richness and overall palatability) showed significant difference (P < 0.05) compared to the 0-h sample. Taste sensor analysis indicated that the sensor outputs of bitterness and saltiness were significantly correlated with curing time (R = 0.98 and 0.97, respectively), and total free amino acids (R = 0.91 and 0.96, respectively). The sensor output of bitterness was significantly correlated (R = 0.96) with the sum of amino acids corresponding to bitter taste. The increase in the chemical components contributing to bitterness and/or saltiness was indicated as the cause of the characteristic taste. Taste sensor analysis may be applicable as a qualitative method for evaluating taste characteristics generated during the curing of manufactured cooked meat products. © 2013 Japanese Society of Animal Science.
Sasaki S.,Ibaraki University |
Ogawa Y.,Ibaraki University |
Ichinoseki S.,Itoham Foods Inc. |
Tanabe M.,Itoham Foods Inc. |
And 2 more authors.
Food Science and Technology Research | Year: 2015
In this study, the effect of glyceraldehyde 3-phosphate dehydrogenase (G3PD) on the molecular state of porcine myofibrils was investigated by observing the structural changes in myosin and actin in myofibrils using phase-contrast and fluorescence microscopy. Though the myofibril gel strength was not influenced by G3PD at a G3PD to myofibril weight ratio (G/M ratio) of 1/20, the gel strength significantly increased at a G/M ratio ≥ 1/10. SDS-PAGE analysis demonstrated that myosin heavy chain band intensity increased in the myofibril soluble fraction by adding G3PD, suggesting G3PD facilitated the solubilization of myosin and actin. Phase-contrast microscopy also showed increased myofibril solubilization with increasing G3PD. Fluorescence microscopy revealed that G3PD colocalized with actin segments. Myosin segments also colocalized with actin segments in G3PD-treated myofibrils, suggesting myosin bound to actin. The addition of G3PD to myofibrils increased the Mg2+- and Mg2+-EGTA-ATPase activities, suggesting G3PD would not change the conformation of myofibrils. Copyright © 2015, Japanese Society for Food Science and Technology.
Sisaphaithong T.,Nagoya University |
Kondo D.,Nagoya University |
Kondo D.,Itoham Foods Inc. |
Matsunaga H.,Nagoya University |
And 3 more authors.
Bioscience, Biotechnology and Biochemistry | Year: 2012
Sorghum shows strong growth stimulation on arbuscular mycorrhizal (AM) symbiosis, while barley and wheat show growth depression. We identified the AMinducible phosphate transporter genes of these cereals. Their protein products play major roles in phosphate absorption from arbuscules, intracellular fungal structures. Unexpectedly, barley and wheat expressed the AM-inducible genes at high levels. Hence the cause of their growth depression appears to be unrelated to the transcription of these genes. Notably, fungal vesicles were formed significantly more in barley and wheat than in sorghum. This study yielded new clues for investigation of the mechanism underlying these various responses.
Itoham Foods Inc. | Date: 2015-02-16
Beef; meat; processed meat products; processed beef products; pre-cooked curry stew; pre-cooked stew; pre-cooked soup mixes; prepared meals consisting primarily of meat, beef, processed meat products or processed beef products; all meat products from WAGYU cattle.
Itoham Foods Inc. | Date: 2016-01-06
Meat; meat offal; processed meat products; prepared meals consisting principally of meat; prepared meals consisting principally of processed meat products; pre-cooked curry stew, stew and soup mixes; processed vegetables and fruits; milk products.
PubMed | Itoham Foods Inc.
Type: Comparative Study | Journal: Animal science journal = Nihon chikusan Gakkaiho | Year: 2013
The purpose of this study was to assess an evaluation method using an artificial taste sensor, in comparison with chemical analysis and sensory evaluation of the taste of meat during curing. Samples of Canadian pork were treated with salt, nitrite and phosphate. Curing time ranged from 0 to 168 h. In the sensory evaluation, there were no significant differences in the all characteristic items at 72-h cured sample compared to the 0-h sample. Some of the characteristic items for the 168-h sample (umami, overall taste, richness and overall palatability) showed significant difference (P < 0.05) compared to the 0-h sample. Taste sensor analysis indicated that the sensor outputs of bitterness and saltiness were significantly correlated with curing time (R = 0.98 and 0.97, respectively), and total free amino acids (R = 0.91 and 0.96, respectively). The sensor output of bitterness was significantly correlated (R = 0.96) with the sum of amino acids corresponding to bitter taste. The increase in the chemical components contributing to bitterness and/or saltiness was indicated as the cause of the characteristic taste. Taste sensor analysis may be applicable as a qualitative method for evaluating taste characteristics generated during the curing of manufactured cooked meat products.