{"created":"2023-06-20T13:44:24.070624+00:00","id":2387,"links":{},"metadata":{"_buckets":{"deposit":"0a49d7eb-68e1-4a0a-992e-4e0d7e344113"},"_deposit":{"created_by":2,"id":"2387","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"2387"},"status":"published"},"_oai":{"id":"oai:fut.repo.nii.ac.jp:00002387","sets":["1"]},"author_link":["17365","17362","17364","17361","17360","17363"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-10-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"50","bibliographicPageEnd":"357","bibliographicPageStart":"353","bibliographic_titles":[{"bibliographic_title":"福井工業大学研究紀要"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Cultured meat technologies have been extensively investigated in food technology and tissue engineering fields, because they could reduce environmental loads, such as greenhouse gas emissions and deforestation for expanding farm area. Previously, the cultured meats have been produced by culturing animal muscle cells, which could be directly available from fresh meats and obtained by myogenic differentiation of mesenchymal stem cells. The constructing costs and tastes for the cultured meats have been improved by recent research and developments, whereas their textures, which are physical tastes related to mechanical properties and hierarchical structures of cultured meats, have not been reproduced by any cultured meat technologies. In this study, we have investigated the method for controlling the texture of cultured meats by regulating the rheological properties and hierarchical structures. To construct the cultured meats, we have tried two methods: one is a template scaffold method with multichannel collagen hydrogels (MCCG) which has multichannel structures and collagen fiber alignments, another one is a magnetic field-induced orientation of myoblasts and ECMs. By using the former method, we have reproduced muscle fiber alignments and extracellular matrix (ECM) structures of skeletal muscle tissues. In contrast, the latter method requires further researches and developments for controlling the rheological properties and hierarchical structures of cultured meats.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"福井工業大学"}]},"item_10002_relation_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"TF10133439","subitem_relation_type_select":"NCID"}}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"古澤, 和也"}],"nameIdentifiers":[{"nameIdentifier":"17360","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"木村, 恒久"}],"nameIdentifiers":[{"nameIdentifier":"17361","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"西嶋, 茂宏"}],"nameIdentifiers":[{"nameIdentifier":"17362","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kazuya, Furusawa","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"17363","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Tsunehisa, Kimura","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"17364","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Shigehiro, Nishijima","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"17365","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-05-12"}],"displaytype":"detail","filename":"353-357.pdf","filesize":[{"value":"5.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"353-357.pdf","url":"https://fut.repo.nii.ac.jp/record/2387/files/353-357.pdf"},"version_id":"a3c350ec-cbe3-4b14-9bb1-7dcfeaf450d1"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Cultured Meats, Tissue Engineering, Engineered Muscle Tissues","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"次世代畜産技術としての培養肉技術の基礎的研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"次世代畜産技術としての培養肉技術の基礎的研究"},{"subitem_title":"Study on Cultured Meat Technology as an Advanced Livestock Technology","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"2","path":["1"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-03-19"},"publish_date":"2021-03-19","publish_status":"0","recid":"2387","relation_version_is_last":true,"title":["次世代畜産技術としての培養肉技術の基礎的研究"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-06-20T13:58:21.769615+00:00"}