Hokkaido University · Biochemistry, Genetics and Molecular Biology
Professor Jun-ichi Wakamatsu's research lab specializes in meat science and biochemistry, focusing on the biochemical mechanisms underlying meat color formation, particularly the role of zinc protoporphyrin IX (ZnPP) in nitrite-free cured meats. The lab investigates enzymatic and microbial processes that enhance meat color and quality through endogenous pigments, with an emphasis on lactic acid bacteria, organ-specific ZnPP formation, and the influence of processing conditions such as pH and oxidation-reduction potential. Additionally, the lab explores the metabolic effects of dietary proteins, especially poultry and red meat, on postprandial thermogenesis and energy metabolism in animal models. These interdisciplinary studies aim to develop sustainable, additive-free meat processing technologies while advancing understanding of protein metabolism and its physiological impacts.
Figures are computed from collected data and may differ slightly.
The objective of this study was to obtain fundamental data for improving the color of meat products by using animal by-products. We investigated zinc protoporphyrin IX (ZnPP)-forming properties of various internal organs from pigs and chickens. ZnPP was formed in the liver, heart and kidney, whereas the porcine spleen and bile, which are involved in the metabolism of heme, did not have ZnPP-forming properties. The optimum pH values were different among the internal organs and the ZnPP-forming pr
Zinc protoporphyrin IX (ZPP) is a characteristic red pigment in meat products that are manufactured without the addition of a curing agent such as nitrate or nitrite. To examine the effects of impurities such as mineral components in sea salt on the formation of ZPP, we manufactured Parmatype dry-cured hams that were salted with refined salt or sea salt and examined the involvement of oxidation-reduction potential (ORP) in the formation of ZPP. The content of ZPP was increased drastically after
This study assessed the color improvement via zinc protoporphyrin IX (ZnPP) formation in nitrite-free, dry-cured sausages processed using five varieties of ZnPP-forming lactic acid bacteria (LAB). The ZnPP contents and color intensity of the sausages and other technological properties were analyzed during the processing of sausages. LAB count and acidity significantly increased in the LAB-inoculated sausages compared to the control group. The bright red color was observed both inside and outside
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