Welcome to the Muscle Food Biochemistry Lab
Our long-term goal is to apply affordable and consumer-favored pre- and post-harvest management strategies to minimize meat quality defects to ensure the competitiveness and sustainability of US meat production.
Our research explores how noninfectious animal disease, feed additives, feeding system, heat stress, and muscle type transmit biological impacts from skeletal muscle into the quality of fresh meat.
Dr. Chaoyu Zhai
Dr. Chaoyu Zhai is a new faculty member with interdisciplinary research experience in fresh meat quality. Dr. Zhai’s research program applies omic and mitochondrial approaches to explore how noninfectious animal disease, feed additives, feeding system, heat stress, and muscle type transmit biological impacts from skeletal muscle into the quality of fresh meat.
