^○Ichimura Sayaka¹, Takahashi Masao¹, Yoshida Yuka¹, Inoguchi Yumi¹, Ogawa Teruhiro², Yamanoue Minoru³, Hattori Akihito⁴ (1.Japan Meat Science and Technology Institute, 2.Ogawa Chikusan Shokuhin Company, 3.Kobe Univ., 4.Hokkaido Univ.)

^○Imanari Mai¹, Kakiki Toshiyuki², Syu Kawamura³, Nobuya Shiba¹ (1.Tohoku Agricultural Research Center, NARO, 2.Kakiki Chikusan, 3.Sogonosya yamagatamura)

^○Fukaya Mei¹, Kobayashi Kenichi², Komine Hisashi³, Kuchida Keigo¹ (1.Obihiro Univ., 2.Ichinoseki College, 3.MIJ)

^○HAMANAKA Juka¹, ANDO Tomotaka², YOSHIKUNI Taisuke³, KUCHIDA Keigo¹ (1.Obihiro Univ., 2.Tokachi Shimizu Kosmos Farm, 3.Tokachi Shimizu Food Service Co., Ltd.)