Tsukuba, Japan
Tsukuba, Japan

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Morishita N.,Nippon Meat Packers. Inc. | Matsumoto T.,Nippon Meat Packers. Inc. | Morimatsu F.,Nippon Meat Packers. Inc. | Toyoda M.,Jissen Women's University
Journal of Food Science | Year: 2014

Soybean is used in processed foods worldwide. Because soybean can cause adverse reactions in some atopic patients, appropriate labeling regarding its content in processed foods is needed to better protect consumers. In the previous study, we developed a reliable sandwich Enzyme Linked Immunosorbent Assay (ELISA) method with high sensitivity and specificity for detecting soybean proteins by using antibody to Gly m Bd 30K, which was originally characterized as a vacuolar protein with a molecular mass of 34 kDa in soybean. The ELISA displayed satisfactory repeatability and reproducibility in an interlaboratory evaluation. However, it could not detect soybean protein in fermented soybean products. We therefore developed an extraction method combined with a heating process to inhibit soybean protein degradation by microbial proteolytic enzymes in fermented soybean products. This extraction method enables the sensitive detection of soybean protein in fermented soybean products such as natto and miso. It was able to detect with high-sensitivity soybean protein present at 10 μg/g levels in model processed foods. This method is suitable for quantifying soybean protein in processed foods without the degrading effects of microbial proteolytic enzymes. The present extraction method can be used sensitively to monitor labeling systems in a reliable manner and should be useful for the mandatory inspections required under Japanese regulations. © 2014 Institute of Food Technologists®.


Goto S.,Nippon Meat Packers Inc. | Watanabe I.,Nippon Meat Packers Inc. | Omori Y.,Marudai Food Co. | Fuchu H.,Marudai Food Co. | And 12 more authors.
Nippon Shokuhin Kagaku Kogaku Kaishi | Year: 2014

The combined effects of water activity (aw) and smoke compounds on the growth of Listeria monocytogenes in raw ham were investigated in five laboratories using raw ham inoculated with L. monocytogenes ATCC 49594 (serotype 4b, Scott A). L. monocytogenes grew in raw ham with aw of 0.94 during storage at 10°C for 56 days under anaerobic conditions ; however, it did not grow at aw of 0.92. L. monocytogenes did not grow in smoked or liquidsmoked raw ham with aw of 0.94 in any of the laboratories. The growth inhibition of L. monocytogenes in raw ham with aw of 0.94 was observed at a phenol concentration ranging from 0.6 to 12.2 ppm. These results suggest that the proliferation of L. monocytogenes is rather low in smoked domestic raw ham with aw of.0.92 or in smoked raw ham with aw of.0.94. (Received May 23, 2013 ; Accepted Sep. 30, 2013). © Copyright 2014, Japanese Society for Food Science and Technology.


Kitamura S.,Nippon Meat Packers Inc. | Kudo K.,Nippon Meat Packers Inc. | Chikuni K.,National Institute of Livestock and Grassland Science | Watanabe I.,Nippon Meat Packers Inc. | Nishimura T.,Nippon Veterinary and Life Science University
Animal Science Journal | Year: 2010

In this study, we examined the contribution of the cathepsins (cathepsin D and crude cathepsins containing cathepsins B and L) to troponin T degradation during postmortem aging. The action of cathepsin D on troponin T was examined at various pHs (pH 4.0-6.5). The degradation of intact troponin T was observed at pH 4.0, but not observed at pH 5.5 and 6.5. As a result of the degradation of troponin T, the 30 kDa fragment was not generated in any pH condition. The action of the crude cathepsins on troponin T was also examined at various pHs (pH 4.0-6.5). The intact troponin T was degraded at pH 4.0 and the 30 kDa fragments were observed. These 30 kDa fragments disappeared during further incubation. On the other hand, at pH 5.5 and 6.5, the intact troponin T was degraded and the 30 kDa fragment was accumulated. These results suggested that the cathepsin D scarcely contributed to the degradation of troponin T during postmortem aging, but crude cathepsins containing cathepsins B and L were partially involved in the degradation of troponin T and the generation of 30 kDa fragments. © 2010 The Authors; Journal compilation © 2010 Japanese Society of Animal Science.


Sukegawa S.,Nippon Meat Packers Inc. | Miyake T.,Kyoto University | Ibi T.,Okayama University | Takahagi Y.,Nippon Meat Packers Inc. | And 3 more authors.
Animal Science Journal | Year: 2014

Marbling in beef, measured by Beef Marbling Standard (BMS) number, is an economically important trait for beef cattle breeding and markets in Japan. We previously detected three single nucleotide polymorphisms (SNPs) associated with BMS number of Japanese Black in Oita prefecture: c.*188G>A in AKIRIN2, g.1471620G>T in EDG1 and g.3109537C>T in RPL27A. Here, we carried out single and multiple marker association analyses for the three SNPs in a different commercial Japanese Black population of 892 genotyped animals. The single marker analyses with the model including a single SNP showed significant associations of all SNPs with BMS number. The multiple marker analysis with the model including the main effects of the three SNPs and their interactions detected only significant main effects of g.1471620G>T and g.3109537C>T and a significant interaction between c.*188G>A and g.1471620G>T. These findings suggest the presence of inter-allelic interactions among genes affecting the development of beef marbling. For effective marker-assisted selection for BMS number, interactions among these markers need to be considered. © 2013 Japanese Society of Animal Science.


Rao S.,Nippon Meat Packers Inc. | Ihara Y.,Nippon Meat Packers Inc. | Sukegawa S.,Nippon Meat Packers Inc. | Arakawa F.,Nippon Meat Packers Inc. | And 3 more authors.
Bioscience, Biotechnology and Biochemistry | Year: 2013

We examined in vitro the adhesion of Enterococcus faecium NHRD IHARA (NHRD IHARA) to porcine small intestinal mucin (PSIM) and inhibition of the adherence of enteropathogenic bacteria due to preincubation of PSIM with NHRD IHARA. NHRD IHARA exhibited an effective barrier function in porcine small intestinal mucus layer.


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Nippon Meat Packers Inc. | Date: 2014-07-11

Reagent kits consisting primarily of reagents for detecting toxic mold in foods; Reagent kits consisting primarily of reagents for detecting food allergens; Reagent kits consisting primarily of reagents for detecting source of food poisoning; Reagent kits consisting primarily of reagents for detecting toxin of food poisoning; Collagen for use in cosmetics; Collagen peptide for use in cosmetics; Chemical reagents and preparations for scientific purposes, other than for medical or veterinary use; Plant growth regulating preparations; Fertilizers; Artificial sweeteners; Food enriching preparations consisting mainly of collagen; collagen peptide for human consumption; collagen for human consumption; protein for human consumption, namely, proteins used in the manufacture of beverages, food products, and food supplements; Protein as raw materials used in the industrial preparation of animal feed for animal consumption; Animal foodstuffs, namely, collagen peptide as raw materials used in the industrial preparation of animal feed; Collagen peptide used as a raw material in livestock fattening preparations; Protein for animal consumption. Anti-static preparations for household purposes; Degreasers for laundry use other than for use in manufacturing processes; Rust removing preparations; Stain removers; Fabric softeners for laundry use; Laundry bleach. Sanitary preparations for medical use; Lacteal flour for babies; Foods for babies; Beverages for babies; Foods in the form of powders to add thickness consisting mainly of polysaccharide for the people with dysphagia; Collagen peptide for medical purposes, namely, used as an ingredient of regeneration medicine; Dietary supplements for humans; Lactobacillus-based dietary supplements for humans; Collagen-based dietary supplements for humans; Glucosamine-based dietary supplements for humans; Korean ginseng-based dietary supplements for humans; Elastin-based dietary supplements for humans; Placenta extract-based dietary supplements for humans; Dietary supplements for humans consisting mainly of borage oil, pork hydrolysate and safflower; Dietary supplements for humans consisting mainly of powdered chicken gristle; Chicken extract-based dietary supplements for humans; Dietary supplements for humans consisting mainly of carnosine and anserine; Dietary supplements for humans consisting mainly of edible aquatic animals and edible seaweeds; Dietary supplements for humans consisting mainly of amino acid, lecithin and herbs; Dietary supplements for humans consisting mainly of isomaltooligosaccharide and alimentary fiber; Propolis extract-based dietary supplements for humans; Royal jelly-based dietary supplements for humans; Semen for artificial insemination; Protein for human consumption as a dietary supplement. Instruments and tools for food inspection and analysis, namely, instruments for measuring, testing, and control of physical, chemical and analytical properties, namely, for the measurement of the fat content analysis, the meat content analysis, the salt content analysis, the protein content analysis; Telecommunication machines and apparatus, namely, aeronautical radios, marine radio, single-channel radio, apparatus for transmission of communication; Protective helmets for sports; Downloadable image files featuring artwork, text, animation, still image, sports mascots, audio, video games and internet Web links relating to sporting and cultural activities; Recorded video discs and video tapes featuring artwork, text, animation, still image, sports mascots, audio, video games and internet Web links relating to sporting and cultural activities; Downloadable electronic publications, namely, books, magazines, manuals, recipes, newsletters, news reviews, directories, leaflets, pamphlets and catalogues, featuring artwork, text, animation, still image, sports mascots, audio, video games and internet Web links relating to sporting and cultural activities recorded on computer media; Research laboratory measuring or testing machines and instruments for measuring, testing and analyzing blood and other bodily fluids. Pacifiers for babies; Ice bag pillows, for medical purposes; Triangular bandages; Supportive bandages; Surgical catguts; Feeding cups for medical purposes; Dropping pipettes for medical purposes; Teats; Ice bags for medical purposes; Medical ice bag holders; Baby bottles; Nursing bottles; Finger guards for medical purposes; Artificial tympanic membranes; Ear plugs for sleeping; Ear plugs for soundproofing; Massage apparatus; Gloves for medical purposes; Ear picks; Measuring or testing machines and instruments for measuring, testing and analyzing blood and other bodily fluids for medical purposes. Food wrapping plastic film for household use. Edible oils and fats; Milk products excluding ice cream, ice mill and frozen yogurt; Meat for human consumption, fresh, chilled or frozen; Fresh, chilled or frozen edible aquatic animals (not live); Frozen vegetables; Frozen fruits; Tonkatsu (Deep-fried breaded pork); Uncooked hamburger patties; Yakitori (Japanese style char-broiled chicken); Chinese-style barbecued pork; Seasoned beef and pork liver and plucks; Processed meat products; Processed seafood products; Coconut milk powder; Ham salad; Bean-starch vermicelli salad; Processed vegetables and fruits; Fried tofu pieces (Abura-age); Freeze-dried tofu pieces (Kohri-dofu); Jelly made from devils tongue root (Konnyaku); Soya milk (milk substitute); Tofu consisting mainly of soya milk and collagen; Tofu; Fermented soybeans (Natto); Instant vegetable dish consisting primarily of shrimps, carrots, young corns and seasonings, also including and cooked with fresh broccoli; Instant vegetable dish consisting primarily of bacons, carrots, cheese and seasonings, also including and cooked with fresh asparagus; Instant vegetable dish consisting primarily of bacons, carrots and seasonings, also including and cooked with fresh potato; Instant vegetable dish consisting primarily of meats, processed meat products, edible aquatic animals and seasonings, also including and cooked with fresh vegetables; Hashed beef mixes; Instant miso soup; Prepared soup; Pre-cooked curry stew, stew and soup mixes; Ingredients for instant bowl of rice with a chop-suey-like mixture on it; Ingredients for instant Chinese dish of fried egg and crab; Ingredients for instant Chinese dish of tofu, vegetables and a spicy sauce (Tofu with vegetable in brown hot sauce); Ingredients for instant Chinese dish of eggplant and a spicy sauce; Ingredients for instant Chinese dish of bean vermicelli and a spicy sauce; Ingredients for instant Chinese dish of twice cooked pork (Szechuan dish); Ingredients for instant Chinese dish, called happosai; Ingredients for instant Chinese dish of sweet and sour pork; Ingredients for instant Chinese dish of sweet and chili shrimp; Ingredients for instant Chinese dish of fried chopped chicken with cashew nuts; Ingredients for instant Chinese dish of Green pepper steak called Chinjao Rosu; Instant dish consisting mainly of cooked meats, vegetables, edible aquatic animals and seasonings; Dried flakes of laver for sprinkling on rice in hot water (Ochazuke-nori); Furi-kake (dried flakes of fish, meat, vegetables or seaweed); Side-dish made of fermented soybean (Name-mono); Formed textured vegetable protein for use as a meat substitute for human consumption; One-pot dish and/or barbecue consisting primarily of meats, edible aquatic animals and/or processed vegetables, and including assorted ingredients, namely, beef, pork, lamb, chicken, shellfish, fish, carrot, onion, green pepper, pumpkin, green onion, Chinese cabbage and cabbage; Fried chicken; Prepared food consisting mainly of meat or processed meat products; Prepared food consisting mainly of edible aquatic animals; Prepared food consisting mainly of vegetables; Prepared food consisting mainly of fruits; Prepared food consisting mainly of Tofu; Processed algae for human consumption; Coconut-based beverage used as a milk substitute. Starch-based binding agents for ice cream; Meat tenderizers for household purposes; Starch-based preparations for stiffening whipped cream; Aromatic preparations for flavoring food, other than from essential oils; Tea; Coffee-based beverage; Cocoa-based beverage; Ice; Breads with sausage in their center core; Bagels; Naan; Tortilla; Ciabatta; Chapati; English muffin; Scones; Croissant; Focaccia; Pita bread; Pain de champagne; Pain viennois; Brioche; Donuts; Curry breads; Sweets consisting mainly of coconut milk; Bread and buns; Seasonings for noodles; Sauce for steam vegetable dish; Sauce for tonkatsu (Sauce for deep-fried breaded pork); Seasonings other than spices; Spices; Ice cream mixes; Sherbet mixes; Unroasted coffee beans; Noodle-based prepared meals with their ingredients, broth or sauce; Noodle-based prepared meals; Bean-starch vermicelli with its ingredient for sauted bean-starch vermicelli; Rice noodle with its ingredient for sauted rice noodle; doughs; Almond paste; Chinese stuffed dumplings (Gyoza, cooked); Sandwiches; Chinese steamed dumplings (Shumai, cooked); Sushi; Fried balls of batter mix with small pieces of octopus (Takoyaki); Chinese-style steamed bun; Prepared hamburger sandwiches; Pizzas; Boxed lunches consisting primarily of rice, with added meat, fish or vegetables; Prepared hot dog sandwiches; Meat pies, prepared; Ravioli, prepared; Croque monsieur, prepared; Tartine, prepared; Wraps, prepared; Bagel with ham and cheese; English muffin with ham and cheese; Ciabatta with sauce and cheese; Tortilla with roast chickens; Naan with sausage; Breads with meats, edible aquatic animals, vegetables, cheese or the like; Shanghai-style steamed dumplings (Xiaolongbao); Steamed Chinese chives bun; Chinese rice cakes wrapped in bamboo leaves; Spring rolls; Yeast powder; Fermenting malted rice (Koji); Yeast; Baking powder; Instant bread mixes; Instant confectionery mixes; Sauce for pasta; By-product of rice for food (sake lees); Husked rice; Husked oats; Husked barley; Wheat flours mixed with seasonings and spices; Flour for food; Instant spicy sauce (mapo sauce) mixes for Sichuan style bean curd; Instant spicy sauce (mapo sauce) mixes for bean starch vermicelli; Broth noodles in the form of powder and liquid. Fish, live, for food purposes; Shellfish, live; Unprocessed algae for human consumption; Vegetables, fresh; Fruits, fresh; Foxtail millet, unprocessed; Proso millet, unprocessed; Sesame, unprocessed; Buckwheat, unprocessed; Corn, unprocessed grain; Japanese barnyard millet, unprocessed; Wheat, barley and oats, unprocessed; Unprocessed rice; Sorghum, unprocessed; Animal foodstuffs including collagen peptide; Animal foodstuffs; Mash for fattening livestock; raw pulses. Beer; Non-alcoholic beverages, namely, carbonated beverages and drinking water; Fruit juices; Extracts of hops for making beer; Whey beverages; Vegetable juices in the nature of beverages; Coconut milk, namely, coconut-based beverages not being milk substitutes. Japanese liquors, in general; Western liquors, in general; Alcoholic fruit beverages; Chinese liquors, in general; Flavored liquors; Alcoholic beverages, except beer. Advertising services; Marketing research services and marketing analysis services; Providing information concerning commercial sales; Wholesale and retail store services featuring foods and beverages, bags and pouches, kitchen equipment, cleaning tools and washing utensils, pharmaceutical, veterinary and sanitary preparations and medical supplies, recorded DVDs, video discs, video tapes and electronic publications; Wholesale buying club services in the field of foods and beverages, bags and pouches, kitchen equipment, cleaning tools and washing utensils, pharmaceutical, veterinary and sanitary preparations and medical supplies, recorded DVDs, video discs, video tapes and electronic preparations; Wholesale food distributorship services. Food processing; Rental of machines and apparatus for processing foods or beverages; Printing; Water treating; Recycling of waste; Treatment of cloth, clothing or fur, including treatment in the nature of drying. Designing of machines, apparatus, instruments, including their parts, or systems composed of such machines, apparatus and instruments; Graphic arts designing; Designing websites for others; Computer software design, programming, and maintenance of computer software; technical advice relating to performance and operation of computers; Testing, inspection or research of pharmaceuticals, cosmetics or foodstuff; Testing, inspection or research on agriculture, livestock breeding or fisheries; Rental of computers.


PubMed | Nippon Meat Packers Inc.
Type: Journal Article | Journal: Animal science journal = Nihon chikusan Gakkaiho | Year: 2010

In this study, we examined the contribution of the cathepsins (cathepsin D and crude cathepsins containing cathepsins B and L) to troponin T degradation during postmortem aging. The action of cathepsin D on troponin T was examined at various pHs (pH 4.0-6.5). The degradation of intact troponin T was observed at pH 4.0, but not observed at pH 5.5 and 6.5. As a result of the degradation of troponin T, the 30 kDa fragment was not generated in any pH condition. The action of the crude cathepsins on troponin T was also examined at various pHs (pH 4.0-6.5). The intact troponin T was degraded at pH 4.0 and the 30 kDa fragments were observed. These 30 kDa fragments disappeared during further incubation. On the other hand, at pH 5.5 and 6.5, the intact troponin T was degraded and the 30 kDa fragment was accumulated. These results suggested that the cathepsin D scarcely contributed to the degradation of troponin T during postmortem aging, but crude cathepsins containing cathepsins B and L were partially involved in the degradation of troponin T and the generation of 30 kDa fragments.


PubMed | Nippon Meat Packers Inc.
Type: Journal Article | Journal: Animal science journal = Nihon chikusan Gakkaiho | Year: 2014

Marbling in beef, measured by Beef Marbling Standard (BMS) number, is an economically important trait for beef cattle breeding and markets in Japan. We previously detected three single nucleotide polymorphisms (SNPs) associated with BMS number of Japanese Black in Oita prefecture: c.*188G>A in AKIRIN2, g.1471620G>T in EDG1 and g.3109537C>T in RPL27A. Here, we carried out single and multiple marker association analyses for the three SNPs in a different commercial Japanese Black population of 892 genotyped animals. The single marker analyses with the model including a single SNP showed significant associations of all SNPs with BMS number. The multiple marker analysis with the model including the main effects of the three SNPs and their interactions detected only significant main effects of g.1471620G>T and g.3109537C>T and a significant interaction between c.*188G>A and g.1471620G>T. These findings suggest the presence of inter-allelic interactions among genes affecting the development of beef marbling. For effective marker-assisted selection for BMS number, interactions among these markers need to be considered.


PubMed | Nippon Meat Packers Inc.
Type: Journal Article | Journal: Bioscience, biotechnology, and biochemistry | Year: 2013

We examined in vitro the adhesion of Enterococcus faecium NHRD IHARA (NHRD IHARA) to porcine small intestinal mucin (PSIM) and inhibition of the adherence of enteropathogenic bacteria due to pre-incubation of PSIM with NHRD IHARA. NHRD IHARA exhibited an effective barrier function in porcine small intestinal mucus layer.


PubMed | Nippon Meat Packers Inc.
Type: Clinical Trial | Journal: The Journal of veterinary medical science | Year: 2010

Infection of pigs with porcine circovirus type 2 (PCV2) causes a variety of disorders collectively referred to as porcine circovirus associated diseases (PCVADs). PCV2 isolates can be classified into two major types: PCV2a and PCV2b. In the present study, effects of vaccination on antibody titers in sera, PCV2 viremia, and shedding of PCV2 in feces were studied on Japanese commercial pig farms where vaccination of piglets against PCV2 was performed using commercially available vaccines. The effectiveness of vaccination against various PCV2 genotypes was also assessed. Among the 16 farms studied, 10 and 6 had been infected with PCV2a and PCV2b, respectively. PCV2a was further subdivided into PCV2a-1 and PCV2a-2. PCV2a-1 and PCV2a-2 prevailed on 6 and 4 farms, respectively, among the 10 farms infected with PCV2a. The PCV2 vaccines were effective in reducing PCV2 infection on commercial pig farms. Mean mortality rates were significantly decreased over 8 months after the start of the PCV2 vaccination program as compared to those before the start of the PCV2 vaccination program on farms infected with PCV2a-2 (20.8% vs. 12.1%) and PCV2b (26.5% vs. 13.7%). On the farms with PCV2a-1 infected pigs, there was no significant difference in the mean mortality rate before versus after the start of the vaccination program (14.7% vs. 14.1%). Mortality rate reduction with the PCV2 vaccination might depend on the genetic types of PCV2.

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