Chemistry and Technology of Animal Products

We are focusing on skeletal muscle from two points of view, “edible meat” and “the locomotive tissue in living animals”. Our aim is to achieve more meat (quantity) with higher quality and palatability, therefore, we are interested in basic researches for muscle growth, hypertrophy/hyperplasia, atrophy, regeneration, and muscle-fiber type remodeling upon the administration of functional food ingredients.

Website

• http://www.agr.kyushu-u.ac.jp/lab/muscle_and_meat/

Staff

• Professor
  Ryuichi TATSUMI

  To individual page

Belonging to

• Graduate School 　＞　
  Bioresource Sciences 　＞　
  Animal and Marine Biosciences
• Undergraduate School 　＞　
  Animal Resources 　＞　
  Animal Science