SASAKI Keisuke 佐々木啓介

… Alternative Names

佐々木啓介ササキケイスケ

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Researcher Number	20343981
Other IDs	https://orcid.org/0000-0002-9930-3356
Affiliation (Current)	2024: 国立研究開発法人農業・食品産業技術総合研究機構, 畜産研究部門, グループ長
Affiliation (based on the past Project Information) *help	2024: 国立研究開発法人農業・食品産業技術総合研究機構, 畜産研究部門, グループ長 2021 – 2022: 国立研究開発法人農業・食品産業技術総合研究機構, 畜産研究部門, グループ長 2017: 国立研究開発法人農業・食品産業技術総合研究機構, 畜産研究部門, ユニット長 2015 – 2016: 国立研究開発法人農業・食品産業技術総合研究機構, 畜産研究部門畜産物研究領域, ユニット長 2014: 独立行政法人農業・食品産業技術総合研究機構, 畜産草地研究所畜産物研究領域, 主任研究員 … More 2014: 独立行政法人農業・食品産業技術総合研究機構, 畜産草地研究所・畜産物研究領域, 主任研究員 2012 – 2014: 独立行政法人農業・食品産業技術総合研究機構, 畜産草地研究所畜産物研究領域, 主任研究員 2012: 独立行政法人農業・食品産業技術総合研究機構, 畜産草地研究所畜産物研究領域, 主幹研究員 2011: 独立行政法人農業・食品産業技術総合研究機構, 畜産草地研究所畜産物研究領域, 主任研究員 2010: 独立行政法人農業・食品産業技術総合研究機構, 畜産物品質研究チーム, 主任研究員 2009 – 2010: National Agricultural Research Organization, 畜産草地研究所畜産物品質研究チーム, 主任研究員 Less
Review Section/Research Field	Principal Investigator Basic Section 08030:Family and consumer sciences, and culture and living-related / Eating habits, studies on eating habits / Eating habits Except Principal Investigator Zootechnical science/Grassland science
Keywords	Principal Investigator 評価 / 味 / 食肉 / 匂い / 成分 / 品質評価 / 弁別閾 / うま味 / 呈味成分 / グルタミン酸 … More / 揮発成分 / 嗜好性 / 動物性脂肪 / 油脂 / コレステロール / 歯ごたえ / 地鶏 / テクスチャー / ISO / 畜産学 / 食品 / 官能評価 / ISO食感表現用語 / 食感 / 地鶏肉 / 鶏肉 / 牛肉の食感 / 食嗜好と評価 … More Except Principal Investigator 畜産物利用 / 畜産学 / 結晶多形 / トリアシルグリセロール / 物性 / ラマン分光 / 結晶 / トリアシルグリセロール分子種 / 脂肪 / ブタ Less

Investigation of taste and odor characteristics of meat using combination of multiple componentsPrincipal Investigator
- Principal Investigator
  
  佐々木啓介
- Project Period (FY)
  2024 – 2028
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  National Agriculture and Food Research Organization
食肉におけるうま味成分の弁別閾とその変動因解明による「味」評価基準の確立Principal Investigator
- Principal Investigator
  
  佐々木啓介
- Project Period (FY)
  2021 – 2023
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  National Agriculture and Food Research Organization
Search for animal-fat specific palatable factor - regarding cholesterol, as a candidatePrincipal Investigator
- Principal Investigator
  
  Sasaki Keisuke
- Project Period (FY)
  2015 – 2017
- Research Category
  
  Grant-in-Aid for Challenging Exploratory Research
- Research Field
  
  Eating habits
- Research Institution
  National Agriculture and Food Research Organization
Modification of fat physical properties via triacylglycerol composition and crystal property controls
- Principal Investigator
  
  AIKAWA Katsuhiro
- Project Period (FY)
  2012 – 2014
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Zootechnical science/Grassland science
- Research Institution
  National Agriculture and Food Research Organization
Characterization of 'Jidori-niku like texture', a profiling using ISO texture itemsPrincipal Investigator
- Principal Investigator
  
  SASAKI Keisuke
- Project Period (FY)
  2011 – 2014
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  National Agriculture and Food Research Organization
What is beef 'tenderness' in consumer? An investigation using ISO5492 texture vocabularies.Principal Investigator
- Principal Investigator
  
  SASAKI Keisuke
- Project Period (FY)
  2009 – 2010
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  National Agricultural Research Organization

All 2023 2022 2016 2015 2014 2013 2012 2011 2010 2009

All Journal Article Presentation Book Patent

[Book] 農業技術体系　畜産編　第３巻「肉牛」基礎編　追録第３０号牛肉のおいしさ評価・健康価値とアピール技術2011
- Author(s)
  佐々木啓介
- Publisher
  農山漁村文化協会
- Data Source
  KAKENHI-PROJECT-23700898
[Journal Article] Diversity of Japanese consumers' requirements, sensory perceptions, and eating preferences for meat2022
- Author(s)
  Sasaki Keisuke
- Journal Title
  
  Animal Science Journal
  
  Volume: 93 Issue: 1
- DOI
  10.1111/asj.13705
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-21K02144
[Journal Article] Meat consumption and consumer attitudes in Japan: An overview2022
- Author(s)
  Sasaki Keisuke、Motoyama Michiyo、Watanabe Genya、Nakajima Ikuyo
- Journal Title
  
  Meat Science
  
  Volume: 192 Pages: 108879-108879
- DOI
  10.1016/j.meatsci.2022.108879
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21K02144
[Journal Article] Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel2014
- Author(s)
  Keisuke Sasaki, Michiyo Motoyama, Takumi Narita, Tatsuro Hagi, Koichi Ojima, Mika Oe, Ikuyo Nakajima, Katsuhiro Kitsunai, Yosuke Saito, Hikari Hatori, Susumu Muroya, Masaru Nomura, Yuji Miyaguchi, Koichi Chikuni
- Journal Title
  
  Meat Science
  
  Volume: 96 Issue: 2 Pages: 994-1002
- DOI
  10.1016/j.meatsci.2013.10.021
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-23700898
[Journal Article] Effects of Cooking End-point Temperature and Muscle Part on Sensory ‘Hardness’ and ‘Chewiness’ Assessed Using Scales Presented in ISO11036:19942013
- Author(s)
  Keisuke Sasaki, Michiyo Motoyama, Takumi Narita, Koichi Chikuni
- Journal Title
  
  Asian-Australasian Journal of Animal Sciences
  
  Volume: 26 Issue: 10 Pages: 1490-1495
- DOI
  10.5713/ajas.2013.13208
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-23700898
[Journal Article] In situ Raman spectrometric analysis of crystallinity and crystal polymorphism of fat in porcine adipose tissue.2013
- Author(s)
  Motoyama M, Chikuni K, Narita T, Aikawa K, Sasaki K
- Journal Title
  
  Journal of Agricultural and Food Chemistry
  
  Volume: 61 Issue: 1 Pages: 69-75
- DOI
  10.1021/jf3034896
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-24380148
[Journal Article] Increased intramuscular fat improves both ‘chewiness’ and ‘hardness’ as defined in ISO5492:1992 of beef Longissimus muscle of Holstein × Japanese Black F1 steers2012
- Author(s)
  Sasaki K, Motoyama M, Narita T
- Journal Title
  
  Animal Science Journal
  
  Volume: 83 Issue: 4 Pages: 338-343
- DOI
  10.1111/j.1740-0929.2011.00946.x
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-23700898
[Journal Article] Beef texture characterization using internationally established texture vocabularies in ISO5492:1992 : Differences among four different end-point temperatures in three muscles of Holstein steers.2010
- Author(s)
  Sasaki, K., Motoyama, M., Yasuda, J., Yamamoto, T., Oe, M., Narita, T., Imanari, M., Fujimura, S., Mitsumoto, M.
- Journal Title
  
  Meat Science
  
  Volume: 86 Pages: 422-429
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21700746
[Journal Article] Beef texture characterization using internationally established texture vocabularies in ISO5492 : 1992 : Differences among four different end-point temperatures in three muscles of Holstein steers.2010
- Author(s)
  Sasaki, K., Motoyama, M., Yasuda, J., Yamamoto, T., Oe, M., Narita, T., Imanari, M., Fujimura, S., Mitsumoto, M.
- Journal Title
  
  Meat Science 86
  
  Pages: 422-429
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21700746
[Patent] 食品中の豚肉を検出する方法2014
- Inventor(s)
  本山三知代,相川勝弘,佐々木啓介,中島郁世,千国幸一
- Industrial Property Rights Holder
  農研機構
- Industrial Property Rights Type
  特許
- Industrial Property Number
  2014-165110
- Filing Date
  2014-08-14
- Data Source
  KAKENHI-PROJECT-24380148
[Patent] 食品中の豚肉を検出する方法2013
- Inventor(s)
  本山三知代,相川勝弘,佐々木啓介,中島郁世,千国幸一
- Industrial Property Rights Holder
  独立行政法人農業・食品産業技術総合研究機構
- Industrial Property Rights Type
  特許
- Industrial Property Number
  2013-169248
- Filing Date
  2013-08-16
- Data Source
  KAKENHI-PROJECT-24380148
[Presentation] 熟成により増加する遊離アミノ酸は食肉の味に影響するか2023
- Author(s)
  石田翔太, 駒井周太朗, 渡邊源哉, 瀧田渓吾, 赤田花林, 本山三知代, 中島郁世, 田島淳史, 佐々木啓介
- Organizer
  第64回日本食肉科学会大会（優秀発表賞受賞）
- Data Source
  KAKENHI-PROJECT-21K02144
[Presentation] The effect of free amino acids supplementation on the taste of beef extract2022
- Author(s)
  Shota Ishida, Shutaro Komai, Genya Watanabe, Keigo Takita, Karin Akada, Michiyo Motoyama, Ikuyo Nakajima, Atsushi Tajima, Keisuke Sasaki
- Organizer
  第68回国際食肉科学技術会議
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-21K02144
[Presentation] Evaluations of Sensory and Consumer Perceptions of Meat: Recent Progress in Japan2022
- Author(s)
  佐々木啓介
- Organizer
  第68回国際食肉科学技術会議
- Invited / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-21K02144
[Presentation] Effects of cholesterol supplementation on fat preference in C57black/6 mice and on odour intensity assessed by a trained panel2016
- Author(s)
  佐々木啓介・大江美香・中島郁世・本山三知代
- Organizer
  第１７回アジア大洋州畜産学会
- Place of Presentation
  九州産業大学（福岡県・福岡市）
- Year and Date
  2016-08-22
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K12331
[Presentation] ブタ脂肪組織に特異的に発現するトリアシルグリセロール合成酵素遺伝子アイソ2015
- Author(s)
  中島郁世,千國幸一,本山三知代,大江美香,尾嶋孝一,室谷進,相川勝弘,佐々木啓介
- Organizer
  第102回日本養豚学会大会
- Place of Presentation
  日本大学生物資源学部（湘南キャンパス）
- Year and Date
  2015-03-13
- Data Source
  KAKENHI-PROJECT-24380148
[Presentation] 「地鶏肉らしい食感」の定量的官能評価による解析2015
- Author(s)
  佐々木啓介、本山三知代、成田卓美、赤間京子、林武司、千国幸一
- Organizer
  日本家禽学会2015年度春季大会
- Place of Presentation
  宇都宮大学農学部(峰キャンパス）
- Year and Date
  2015-03-30
- Data Source
  KAKENHI-PROJECT-23700898
[Presentation] 冷却速度がラードの硬さに及ぼす影響2015
- Author(s)
  佐々木啓介,本山三知代,中島郁世,相川勝弘,千國幸一
- Organizer
  第102回日本養豚学会大会
- Place of Presentation
  日本大学生物資源学部（湘南キャンパス）
- Year and Date
  2015-03-13
- Data Source
  KAKENHI-PROJECT-24380148
[Presentation] Raman Microspectroscopic Approach to Detect Pork2014
- Author(s)
  本山三知代,佐々木啓介,相川勝弘,安藤正浩,濵口宏夫
- Organizer
  2nd International Symposium on Halal Science and Innovative Product Development
- Place of Presentation
  Darussalam, Brunei
- Invited
- Data Source
  KAKENHI-PROJECT-24380148
[Presentation] 枝肉脂肪の結晶状態のラマン分光によるオンサイト分析2014
- Author(s)
  本山三知代,千国幸一,成田卓美,相川勝弘,佐々木啓介
- Organizer
  日本畜産学会第118回大会
- Place of Presentation
  つくば国際会議場
- Data Source
  KAKENHI-PROJECT-24380148
[Presentation] ブロイラーと地鶏肉の違いを表す食感評価用語2014
- Author(s)
  佐々木啓介,本山三知代,成田卓美,田川佳男,吉村望,青木玲二,大江美香,萩達朗,守谷直子,尾嶋孝一,高山喜晴,中島郁世,小林美穂,室谷進,野村将,鈴木チセ,田島淳史,千國幸一
- Organizer
  日本畜産学会第118回大会
- Place of Presentation
  つくば国際会議場
- Data Source
  KAKENHI-PROJECT-23700898
[Presentation] Imaging of fat crystals within pork adipose tissue2013
- Author(s)
  本山三知代,安藤正浩,佐々木啓介,濵口宏夫
- Organizer
  59th International Congress of Meat Science and Technology
- Place of Presentation
  Swiss Hotel Grand Efes.Izmir, Turkey
- Data Source
  KAKENHI-PROJECT-24380148
[Presentation] トリアシルグリセロールsn-2脂肪酸結合に関与する酵素アイソフォーム遺伝子2013
- Author(s)
  千国幸一・本山三知代・中島郁世・佐々木啓介・相川勝弘
- Organizer
  日本畜産学会第116回大会
- Place of Presentation
  安田女子大学(広島県)
- Year and Date
  2013-03-30
- Data Source
  KAKENHI-PROJECT-24380148
[Presentation] ブタ脂肪組織に特徴的なトリアシルグリセロール合成酵素遺伝子アイソフォームの発現パターン2013
- Author(s)
  中島郁世,千国幸一,本山三知代,大江美香,尾嶋孝一,室谷進,相川勝弘,佐々木啓介
- Organizer
  第99回日本養豚学会大会
- Place of Presentation
  仙台市民会館
- Data Source
  KAKENHI-PROJECT-24380148
[Presentation] 自給飼料活用型豚肉の官能特性に関する定性的知覚マップ2013
- Author(s)
  佐々木啓介,本山三知代,成田卓美,大森英之,田島清,佐々木康仁,新垣裕子,吉岡豪,脇屋裕一郎,本多昭幸,石田藍子,安田知子,芳山三喜雄,尾嶋孝一,中島郁世,小林美穂,新宮博行,千国幸一,勝俣昌也
- Organizer
  第99回日本養豚学会大会
- Place of Presentation
  仙台市民会館
- Data Source
  KAKENHI-PROJECT-24380148
[Presentation] 牛肉の加熱温度上昇にともなう食感変化の定量的官能評価による解析2012
- Author(s)
  佐々木啓介,本山三知代,成田卓美,羽鳥ひかり,宮口右二,千國幸一
- Organizer
  日本畜産学会第115回大会
- Place of Presentation
  名古屋大学東山キャンパス(名古屋市)
- Data Source
  KAKENHI-PROJECT-23700898
[Presentation] Raman microspectroscopic in situ study of porcine fat crystal polymorphism2012
- Author(s)
  Motoyama M, Ando M, Sasaki K, Hamaguchi H
- Organizer
  World Congress on Oleo Science & 29th ISF Congress JOCS/AOCS/KOCS/ISF Joint Meetingng
- Place of Presentation
  アルカスSASEBO(長崎県)
- Data Source
  KAKENHI-PROJECT-24380148
[Presentation] 脂肪交雑が異なる牛サーロインの食感表現2010
- Author(s)
  佐々木啓介, ほか
- Organizer
  日本畜産学会第112回大会
- Place of Presentation
  明治大学駿河台キャンパス
- Year and Date
  2010-03-29
- Data Source
  KAKENHI-PROJECT-21700746
[Presentation] 脂肪交雑が異なる牛サーロインの食感表現2010
- Author(s)
  佐々木啓介・本山三知代・成田卓美
- Organizer
  日本畜産学会第112回大会.講演要旨 P.121
- Data Source
  KAKENHI-PROJECT-21700746
[Presentation] 'Chewiness' and 'hardness,' defined in ISO5492 : 1992, are distinguished in beef longissimus muscle cooked at four different end-point temperatures.2009
- Author(s)
  Sasaki, K., Motoyama, M., Yamamoto, T., Oe, M., Mitsumoto, M.
- Organizer
  55th International Congress of Meat Science and Technology.P.1088-1090.ポスター番号PE7.02
- Place of Presentation
  Abstracts.
- Data Source
  KAKENHI-PROJECT-21700746

1. NAKAJIMA Ikuyo (60355063)

# of Collaborated Projects: 4 results

# of Collaborated Products: 9 results
2. MOTOYAMA Michiyo (20414683)

# of Collaborated Projects: 4 results

# of Collaborated Products: 14 results
3. 石田翔太 (00885006)

# of Collaborated Projects: 2 results

# of Collaborated Products: 2 results
4. 渡邊源哉 (00782179)

# of Collaborated Projects: 2 results

# of Collaborated Products: 3 results
5. AIKAWA Katsuhiro (20370629)

# of Collaborated Projects: 1 results

# of Collaborated Products: 7 results
6. CHIKUNI Koichi (40355061)

# of Collaborated Projects: 1 results

# of Collaborated Products: 7 results
7. 大江美香 (90391383)

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
8. 赤田花林 (30917034)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
9. NARITA Takumi

# of Collaborated Projects: 1 results

# of Collaborated Products: 3 results

SASAKI Keisuke 佐々木 啓介

佐々木 啓介 ササキ ケイスケ

Research Projects

Research Products

Co-Researchers

Investigation of taste and odor characteristics of meat using combination of multiple componentsPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

食肉におけるうま味成分の弁別閾とその変動因解明による「味」評価基準の確立Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Search for animal-fat specific palatable factor - regarding cholesterol, as a candidatePrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Modification of fat physical properties via triacylglycerol composition and crystal property controls

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Characterization of 'Jidori-niku like texture', a profiling using ISO texture itemsPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

What is beef 'tenderness' in consumer? An investigation using ISO5492 texture vocabularies.Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Book] 農業技術体系 畜産編 第３巻「肉牛」基礎編 追録第３０号 牛肉のおいしさ評価・健康価値とアピール技術2011

Author(s)

Publisher

Data Source

[Journal Article] Diversity of Japanese consumers' requirements, sensory perceptions, and eating preferences for meat2022

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Meat consumption and consumer attitudes in Japan: An overview2022

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel2014

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Effects of Cooking End-point Temperature and Muscle Part on Sensory ‘Hardness’ and ‘Chewiness’ Assessed Using Scales Presented in ISO11036:19942013

Author(s)

Journal Title

DOI

Data Source

[Journal Article] In situ Raman spectrometric analysis of crystallinity and crystal polymorphism of fat in porcine adipose tissue.2013

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Increased intramuscular fat improves both ‘chewiness’ and ‘hardness’ as defined in ISO5492:1992 of beef Longissimus muscle of Holstein × Japanese Black F1 steers2012

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Beef texture characterization using internationally established texture vocabularies in ISO5492:1992 : Differences among four different end-point temperatures in three muscles of Holstein steers.2010

Author(s)

Journal Title

Data Source

[Journal Article] Beef texture characterization using internationally established texture vocabularies in ISO5492 : 1992 : Differences among four different end-point temperatures in three muscles of Holstein steers.2010

SASAKI Keisuke 佐々木啓介

佐々木啓介ササキケイスケ

[Book] 農業技術体系　畜産編　第３巻「肉牛」基礎編　追録第３０号牛肉のおいしさ評価・健康価値とアピール技術2011