Meat Quality Research Unit develops new methods to measure and improve the meat quality and carcass characteristics in beef, pork, and chicken. We conduct consumer and sensory studies, e.g. questionnaire, descriptive sensory evaluation, and consumer preference test, in order to clarify what kind of parameters of meat quality accord with consumers' requirements. We also employ spectroscopic techniques such as Raman spectroscopy to develop a novel evaluation system of meat and carcass characteristics in a nondestructive way. Another research field of the research unit is to elucidate factors and mechanisms which contributes to high quality carcass and meat. For this purpose, we apply chemical and biochemical techniques such as chromatography, cell culture, and gene and protein analysis, and collaborate with researchers in the fields of animal breeding and nutrition. The goal of our research unit is to improve meat production, distribution system, marketing, and consumers' satisfaction through optimum meat evaluation and quality control system.