Research Project
Grant-in-Aid for Young Scientists (B)
Recent studies found that the types of skeletal muscles should be altered by exercise or their feed. Meat can be more delicious if the livestock gets adequate exercise. Thus, there must be some relationships between exercise and meat palatability.For the first step to confirm the hypothesis, I developed one-step multiple immunofluorescence imaging for mammal muscle sections to detect which muscle types is distributed in certain muscle region. Moreover, I obtained 116 targeted metabolites data from fast- and slow-type muscles, which showed that each muscle type contains different types of metabolites including taste substances.
All 2015 2014
All Journal Article (4 results) (of which Int'l Joint Research: 1 results, Peer Reviewed: 3 results, Open Access: 2 results, Acknowledgement Compliant: 2 results) Presentation (9 results) (of which Int'l Joint Research: 1 results)
Physiological Reports
Volume: 3 Issue: 9 Pages: e12553-e12553
10.14814/phy2.12553
食肉の科学（日本食肉研究会）
Volume: 56 Pages: 103-112
International Journal of Biochemistry and Cell Biology
Volume: 52 Pages: 272-285
10.1016/j.biocel.2014.05.032
Animal Science Journal
Volume: 85 Issue: 12 Pages: 994-1000
10.1111/asj.12264
