Research theme for competitive and other funds (19)：
2022 - 2025 シカ肉の科学的根拠に基づく品質基準と適切な取り扱い手法の確立
2020 - 2023 Development of color improvement technique of meat products by using bacteria with high ZnPP-forming ability
2018 - 2019 食肉タンパク質の抗肥満および脂質代謝促進効果に関する研究(II)
2016 - 2019 Studies on chicken and sheep meat peptides which contribute to activation of brown adipose tissue and raise body temperature after consumption
2017 - 2018 食肉タンパク質の抗肥満および脂質代謝促進効果に関する研究
2015 - 2016 ZnPP形成能を有する微生物の探索と応用
2013 - 2015 国産赤身型牛肉である乳用種牛肉の輸入牛肉に対する差別化技術の開発
2012 - 2014 Improvement of chicken meat production by dietary zinc compounds
2011 - 2013 Effect of zinc protoporphyrin IX on the qualities of meat products without nitrite/nitrate
2008 - 2010 Studies on mechanism by which zinc protoporphyrin IX is formed in meat product and its applications
2009 - 2009 Production of additive-free meat products. Investigating into the mechanism leading to good colour dried pork meats without the use of nitrite and nitrate
2002 - 2004 Moduration of myostatin activity through extracellular matrix
2001 - 2003 The study on the mechanism of solubilization of myofibrillar proteins in water
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Papers (69)：
Napaporn Chintagavongse, Haruto Kumura, Toru Hayakawa, Jun-Ichi Wakamatsu, Koichi Tamano. Identification of cheese rancidity-related lipases in Aspergillus oryzae AHU 7139. Journal of bioscience and bioengineering. 2024
Mar Llauger, Luis Guerrero, Jacint Arnau, Afra Morera, Jun-ichi Wakamatsu, José M. Lorenzo, Ricard Bou. Zinc-Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés. Foods. 2024. 13. 4. 533
Haruka Abe, Yang Zhai, Yu Toba, Hiroki Masumo, Toru Hayakawa, Haruto Kumura, Jun-Ichi Wakamatsu. Water extractability of the zinc protoporphyrin IX-myoglobin complex from Parma ham is pH-dependent. Food chemistry. 2024. 441. 138317-138317
Yang Zhai, Haruka Abe, Hung-Cheng Wang, Toru Hayakawa, Haruto Kumura, Jun-Ichi Wakamatsu. Dissociation of ferriheme from oxidized heme proteins and re-reduction of ferriheme to ferroheme are crucial for the formation of zinc protoporphyrin IX in nitrite/nitrate-free dry-cured meat products. Food chemistry. 2023. 427. 136755-136755
YANG Zhai, 早川徹, 玖村朗人, 若松純一. Establishment of new experimental model to investigate the mechanism by which water-soluble ZnPP is formed in Parma ham. 日本食肉研究会総会提出議案及び大会講演要旨. 2021. 62nd (CD-ROM)
2021/04 - 現在 Hokkaido University Graduate School of Agriculture Research Faculty of Agriculture Division of Applied Bioscience Associate Professor
2013/01 - 2021/03 Hokkaido Univ. Associate professor
2012/07 - 2012/12 Hokkaido Univ. Associate Professor
2007/04 - 2012/06 Hokkaido Univ. Assistant Professor
2002/05 - 2007/03 Hokkaido Univ. Assistant Professor
1994/04 - 2002/05 Itoham Inc.
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Committee career (11)：
2023/04 - 現在 北海道畜産草地学会 会計幹事
2015/04 - 現在 日本食肉科学会 広報委員
2015/04 - 現在 日本食肉科学会 常務理事
2015 - 現在 日本畜産学会 機関紙編集委員
2017/10 - 2019/03 北海道環境生活部 エゾシカわな捕獲技術等検討会委員
2015/04 - 2019/03 日本食肉科学会 評議員
2014/04 - 2015/03 北海道畜産草地学会 監事
1998/04 - 2015/03 日本食肉研究会 編集幹事
2012/12 - 2014/03 北海道畜産草地学会 会計幹事
2010/04 - 2012/12 北海道畜産学会 会計幹事
2007/04 - 2009/03 日本食肉研究会 庶務幹事
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Awards (2)：
2016/06 - The Ito Foundation Ito Foundation Award
2008 - 畜産技術協会賞
Association Membership(s) (7)：
ANIMAL SCIENCE AND AGRICULTURE HOKKAIDO
, 日本栄養・食糧学会
, Japan Society for Meat Science and Technology
, 日本畜産学会
, Hokkaido Animal Science and Agriculture Society
, Japanese Society of Nutrition and Food Science
, Japanese Society of Animal Science
