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Nippon Meat Packers Inc. | Date: 2005-02-01

Fertilizers; higher fatty acids for use in food; artificial sweeteners. Soaps and synthetic, organic, liquid and water-soluble cleaning agents; dentifrices; cosmetics and non-medicated toiletries; perfumery and fragrances for personal purposes. Medical reagents used for testing for allergies to foods; powdered milk for babies; isomalt-oligosaccharide and dietary fibre used as a food supplement; mucopolysaccharide and collagen as a food supplement. Diagnostic apparatus for testing food. Edible oils and fats; milk products, namely, yogurt, lactic acid drinks, lactic acid bacteria drinks; fresh, chilled or frozen meat for human consumption; eggs; seafood; frozen vegetables; frozen fruits; processed meat products, namely, dried meat, sausages, canned cooked meat, meat boiled down in soy sauce, bottled cooked meat, ham, bacon, beef croquettes, pork croquettes, chicken croquettes; processed seafood; processed vegetables and fruits; fried tofu pieces; freeze-dried tofu pieces; jelly made from devils tongue root or a paste made from the starch of the devils tongue; soybean milk or soy milk; tofu or bean curd; fermented soybeans, namely, natto; processed eggs; stew and soup mixes; instant and pre-cooked stew, soup and miso soup; dried flakes of layer for sprinkling on rice in hot water; fermented soybean; processed peanuts; proteins being foodstuffs for human consumption; edible seaweeds; fruit jellies; processed milk-based foodstuffs in powder, granule, tablet, liquid, paste or capsule containing powdered milk for food purposes, and processed peas. Starch-based binding agents for ice cream; meat tenderizers for household purposes; preparations for stiffening whipped cream; tea; coffee and cocoa; ice; confectionery, namely, wafers, hardtacks, candies, cookies, crackers, sherbets, cream puffs, sponge cakes, doughnuts, pies, biscuits, frozen yogurt, pancakes, waffles; bread and buns; food seasonings; spices; ice cream mixes; sherbet mixes; cereal preparations, namely, breakfast cereals; almond paste; Chinese stuffed dumplings; sandwiches; Chinese steamed dumplings; sushi; fried balls of batter mix with small pieces of octopus; steamed buns stuffed with minced meat; hamburger sandwiches; pizzas; box lunches consisting primarily of rice, processed meat, poultry, fish and vegetables; hot dog sandwiches; meat pies; ravioli; yeast powder; fermenting malted rice; yeast baking powder; instant cake mixes; sake lees for food; husked rice; processed husked oats and processed husked barley; flour and starch for food, namely, wheat flour, rice flour and corn starch; gluten for food; curry; instant and pre-cooked curry, and seasoned powder for sprinkling on rice; isomalt-oligosaccharide and dietary fibre used as main ingredients for flavoring purposes; mucopolysaccharide and collagen as a main ingredient for flavoring purposes. Wreaths of natural flowers; live fishing bait; live edible aquatic animals; raw vegetables; fresh fruits; unprocessed grain corn; protein for animal consumption; animal foodstuffs and unroasted coffee; fresh peas and fresh peanuts; raw pulses, namely, raw beans, namely, red beans, kidney beans, broad beans, soybeans; unprocessed peas; and unprocessed peanuts. Beer; non-alcoholic beverages, namely, carbonated beverages; non-alcoholic fruit juice; extracts of hops for making beer; whey beverages; vegetable juices. Import and export agencies. Fur treatment, namely, conditioning, dyeing, glossing, mothproofing; creaser-resistant treatment of cloth and clothing; food processing. Testing, inspection and research of pharmaceuticals, cosmetics or foodstuff testing, inspection of and research of agriculture, livestock breeding or fisheries.


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. Source


Kamisaki-Horikoshi N.,Prima Meat Packers Ltd. | Sameshima T.,Prima Meat Packers Ltd. | Omori Y.,Marudai Food Co. | Fuchu H.,Marudai Food Co. | And 12 more authors.
Nippon Shokuhin Kagaku Kogaku Kaishi | Year: 2013

To clarify the effects of water activity (aW) and sodium lactate on the growth of Listeria monocytogenes in raw ham, an unheated processed meat product, L. monocytogenes ATCC 49594 (serotype 4b, Scott A) was inoculated into raw ham and its growth was investigated in five laboratories. L. monocytogenes did not grow in raw ham with an aW of 0.93 (0.930≤aW<0.940) in any of the laboratories during storage for 56 days at 10°. It is presumed that an aW of 0.93 in raw ham acts additively and/or synergistically with the pH of meat, salt content, nitrite and lowerature storage (10°) to inhibit the growth of L. monocytogenes. On the other hand, in raw ham with an aW of 0.94 (0.940≤aW <0.950), L. monocytogenes growth was completely inhibited by the addition of 2% sodium lactate. As a result, utilization of sodium lactate in raw ham produced in accordance with the Japanese Food Sanitation Law is valuable for the inhibition of L. monocytogenes growth. Source


Morioka Y.,Itoham Foods Inc. | Kotani K.,Itoham Foods Inc. | Kosai K.,Itoham Foods Inc. | Omori Y.,Marudai Food Co. | And 12 more authors.
Nippon Shokuhin Kagaku Kogaku Kaishi | Year: 2013

In order to clarify the effects of water activity (aW) and nisin on the growth of Listeria monocytogenes in raw ham, an unheated meat product, L. monocytogenes ATCC 49594 (serotype 4b, Scott A), was inoculated into raw ham and its growth was investigated in five laboratories. L. monocytogenes did not grow in raw ham with aW of 0.93 (0.930 ≤aW<0.940) in any of the laboratories during storage for 28 days at 10'. The addition of nisin to raw ham induced a decrease in the initial number of L. monocytogenes. It is suggested that the inhibitory effect of nisin on L. monocytogenes growth is bactericidal. Growth of L. monocytogenes was observed in raw ham with aW of 0.94 (0.940≤aW<0.950) in two laboratories. However, the addition of nisin (12.5 mg/kg) inhibited the growth of L. monocytogenes during storage for 28 days at 10'. These results show that utilization of nisin effectively inhibits the growth of injured L. monocytogenes in raw ham produced in accordance with the Japanese Food Sanitation Law. Source


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. Source

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