国家肉品质量安全控制工程技术研究中心的成果介绍

1. 国家肉品质量安全控制工程技术研究中心的成果介绍

序号 获奖名称 等级 授奖部门 年份1 传统肉制品品质形成机理及现代化生产研究与示范 教育部高校科技进步一等奖 教育部 20072 中国传统肉制品工业化生产研究与示范 全国商业科技进步特等奖 中国商业联合会 20063 禽肉腌腊制品工业化生产研究与示范 全国商业科技进步二等奖 中国商业联合会 20074 牛肉分级和牛肉制品加工技术研究 全国商业科技进步二等奖 中国商业联合会 20025 中国传统肉制品现代加工技术设备与产业化示范 中国食品工业科技进步一等奖 中国食品工业协会 20056 低温肉制品的综合保鲜技术 中国食品工业科技一等奖 中国食品工业协会 20077 传统畜禽肉制品加工关键技术与新产品开发 中国轻工业科技优秀奖 中国轻工业联合会 20088 基于“西式火腿综合保鲜和微胶囊技术”生产的牛肉火腿 2007年度优秀专利新产品一等奖 南京市人民政府 20079 冷却肉加工全程质量控制研究与示范 中国农业科学院科技成果一等奖 中国农业科学院 2006

2. 国家肉品质量安全控制工程技术研究中心的中心论文

Biochemical changes during processing of traditional Jinhua ham . G H Zhou, G M Zhao . Meat Science,2007,77,1：114-120Productivity and carcass characteristics of Chinese Yellow Cattle and its crossbred Chinese Yellow Cattle . G. H. Zhou, L. Liu, X. L. Xiu, H. M. Jian, L. Z. Wang, B. Z. Sun and B. S. Tong . Meat Science,2001,Vol,58: 359-362Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE . Ping Hu, X L Xu, et al . Food Control,2009,20, 99-104Determination of intramuscular phospholipid classes and molecular species in Gaoyou duck . Daoying Wang, X L Xu, et al . Food Chemistry,2009,112, 150-155Changes of meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle during postmortem aging for Chinese Yellow bulls . C B Li, G H Zhou, et al. . International Journal of Food Science and Technology,2008,43, 838-845Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck . Weiming Xu, G H Zhou . Food Chemistry,2008,110, 279-284Dynamical changes of beef intramuscular connective tissue and muscle fiber during heating and their effects on beef tenderness . C B Li, G H Zhou, et al. . Food and Bioprocess Technology,2008,DOI 10.1007/s117-3Irradiated Chinese Rugao ham: changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening . Fashan Wei, X L Xu . Meat Science,2008,AcceptedStudy of the Lactobacillus sakei protective effect towards spoilage bacteria in vacuum packed cooked ham analyzed by PCR–DGGE . Ping Hu, X L Xu, et al. . Meat Science,2008,80, 462-469Electron microscopy of contractile bands in low voltage electrical stimulation beef . X Luo, G H Zhou, et al. . Meat Science,2008,80, 948-951Proteolysis in biceps femoris during Jinhua ham processing . G M Zhao, G H Zhou, et al. . Meat Science,2008,79, 39-45Rheological Properties of Myosin-Gelatin Mixtures . Y L Yang, G H Zhou . Journal of Food Science,2007,72（5）C270-C275Effects of carcass maturity on meat quality characteristics of beef semitendinosus muscle for Chinese Native Yellow steers . C B Li, G H Zhou, et al. . Animal,2007,1(5): 780-786Biochemical changes during processing of traditional Jinhua ham . G M Zhao, G H Zhou, et al. . Meat Science,2007,77, 114-120Changes in taste compounds of duck during processing . Y Liu, G H Zhou, et al. . Food Chemistry,2007,102: 22-26Comparative study of volatile compounds in traditional Chinese Nanjing marinated duck by different extraction techniques . Y Liu, G H Zhou, et al. . Int. J. Food Sci. & Techn.,2007,42, 543-550Mathematical optimization for energy consumption during freeze-drying of cooked beef slice . R M Luo, G H Zhou, et al. . Journal of Food Process Engineering,2007,583 - 601Effect of low dose gamma irradiation on beef quality and fatty acid composition of beef intramuscular lipid . Chen Y.J, G. H. Zhou , X. D. Zhu, X. L. Xu, X. Y. Tang, and F. Gao . Meat Science,2007,75,in pressChanges of arginyl and leucyl aminopeptidase activities in biceps femoris along Jinhua ham processing . G.M.Zhao, Y.L.Wang, W.Tian, G.H.Zhou, X.L.Xu and Y.X.Liu . Meat Science,2006,Vol,74:450-458Effects of low voltage electrical stimulation and pre-rigor rapid chilling on meat quality characteristics of Chinese Yellow bulls . C.B. Li, Y.J. Chen, X.L. Xu, M. Huang, T.J. Hu and G.H. Zhou . Meat Science,2006,Vol,72:9-17Changes of bacterial diversity and main flora in chilled pork during storage using PCR-DGGE . M.YLi, G.H.Zhou et al . Food Microbiology,2006,Vol,23:607-611Changes in taste compounds of duck during processing . Yuan Liu, Xing-lian Xu, Guang-hong Zhou . Food Chemistry,2006,In press,The mineral composition and microscopic changes in thoracic buttons of Chinese Yellow steer with age . C.B. Li, G.H. Zhou, X.L. Xu, M. Huang and M.Y. Li . Meat Science,2005,Vol,69:101-106Changes of alanyl aminopeptidase activity and free amino acid contents in biceps femoris during processing of Jinhua ham . G.M.Zhao, G.H.Zhou, W.Tian, X.L.Xu, Y.L.Wang and X.Luo . Meat Science,2005,Vol,71:612-619Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing . Yanjun Huan, Guanghong Zhou, Gaiming Zhao, Xinglian Xu and Zengqi P . Meat Science,2005,Vol 71:291-299Time-related changes in cathepsin B and L activities during processing of Jinhua ham as a function of pH, salt and temperature . G.M.Zhao, G.H.Zhou, Y.L.Wang, X.L.Xu, Y.J.Huan and J.Q.Wu . Meat Science,2005,Vol,70:381-388Comparisons of meat quality characteristics and intramuscular connective tissue between beef longissimus dorsi and semitendinosus muscles . C B Li, G H Zhou, et al. . Journal of Muscle Foods,2007,18(2): 143-161Prediction of yield of retail cuts for native and crossbred Chinese Yellow cattle . Y J Chen, G H Zhou . Animal Science Journal,2007,78, 440–444Effects of marbling on meat quality characteristics and intramuscular connective tissue of beef longissimus muscle . C B Li, G H Zhou, et al. . Asian Australasian Journal of Animal Science,2006,19(12): 1799-1808Effects of low voltage electrical stimulation and chilling methods on quality traits of pork M. longissimus lumborum . Wenhong Zhang, Zengqi Peng, et al. . Journal of Muscle Foods,2007,18 (1),109-119Tracing processes of rigor mortis and subsequent resolution of chicken breast muscle using a texture analyzer . Chunbao Li. P L Shi. X L Xu, et al. . Journal of Food Engineering,2009,In Press, Accepted Manuscript, Available online 4Study on kinetics of mass transfer in water-boiled salted duck during wet-curing . Lei Du. G H Zhou, et al. . Journal of Food Engineering,2009,In Press, Accepted Manuscript, Available online 4Influence of caspase3 selective inhibitor on proteolysis of chicken skeletal muscle proteins during post mortem aging . Ming Huang. F Huang, X L Xu, et al. . Food Chemistry,2009,Volume 115, Issue 1, 1 July 2009, Pages 181-186Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening . Fashan Wei. X L Xu. G H Zhou, et al. . Meat Science,2009,olume 81, Issue 3, March 2009, Pages 451-455Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing . Hai-Jun Chang.G H Zhou, et al. . Food Bioprocess Technology,2009,Received: 13 June 2009 / Accepted: 9 September 200Effect of heat-induced changes of connective tissue And collagen on meat texture properties of beef Semitendinosus muscle . Hai-Jun Chang. X L Xu. C B Li, et al. . International Journal of Food Properties,2009,Date-Submitted:18-Jul-2009A comparison of heat-induced changes of intramuscular connective tissue and collagen of beef Semitendinosus muscle during water-bath and microwave heating . H.J.CHANG, X.L.XU, C.BLI, M.HUANG, D.YLIU, and G.H.ZHOU . Journal of Food Process Engineering,2009,Manuscript ID:JFPE-2009-May-0145.R1

3. 国家肉品质量安全控制工程技术研究中心的研究生培养

（08级）陈琳 Z-2008-01 在读/博士 专业：肉品加工与质量控制梅林 Z-2008-04 在读/博士 专业：肉品加工与质量控制祝常青 Z-2008-05 在读/博士 专业：肉品加工与质量控制陈佳 Z-2008-02 在读/博士 专业：动物营养与畜产品品质戴四发 Z-2008-03 在读/博士 专业：动物营养与畜产品品质冯宪超 X-2008-01 在读/博士 专业：肉品加工与质量控制韩衍青 X-2008-02 在读/博士 专业：肉品加工与质量控制靳红果 P-2008-01 在读/博士 专业：肉品加工与质量控制张卫辉 G-2008-01 在读/博士 专业：动物营养与畜产品品质戴妍 Z-2008-01 在读/硕士 专业：肉品加工与质量控制贾小翠 Z-2008-02 在读/硕士 专业：肉品加工与质量控制闵辉辉 Z-2008-03 在读/硕士 专业：肉品加工与质量控制牛蕾 Z-2008-04 在读/硕士 专业：肉品加工与质量控制孙彦雨 Z-2008-05 在读/硕士 专业：肉品加工与质量控制叶可萍 Z-2008-10 在读/硕士 专业：肉品加工与质量控制王帅武 Z-2008-09 在读/硕士 专业：肉品加工与质量控制史培磊 Z-2008-06 在读/硕士 专业：肉品加工与质量控制孙锴 Z-2008-07 在读/硕士 专业：动物营养与畜产品品质宋尚新 Z-2008-08 在读/硕士 专业：动物营养与畜产品品质张秋勤 X-2008-06 在读/硕士 专业：肉品加工与质量控制宋玉 X-2008-02 在读/硕士 专业：肉品加工与质量控制舒蕊华 X-2008-03 在读/硕士 专业：肉品加工与质量控制董洋 X-2008-01 在读/硕士 专业：肉品加工与质量控制闫振国 X-2008-05 在读/硕士 专业：肉品加工与质量控制王虎虎 X-2008-04 在读/硕士 专业：肉品加工与质量控制孟晓霞 P-2008-04 在读/硕士 专业：肉品加工与质量控制冯云 P-2008-02 在读/硕士 专业：肉品加工与质量控制崔国梅 P-2008-01 在读/硕士 专业：肉品加工与质量控制史杰 P-2008-05 在读/硕士 专业：肉品加工与质量控制刘强 P-2008-03 在读/硕士 专业：肉品加工与质量控制吴娟 G-2008-04 在读/硕士 专业：动物营养与畜产品品质林海晶 G-2008-01 在读/硕士 专业：动物营养与畜产品品质刘泽 G-2008-02 在读/硕士 专业：动物营养与畜产品品质刘泽兴 G-2008-03 在读/硕士 专业：动物营养与畜产品品质

4. 国家肉品质量安全控制工程技术研究中心的机构职责

国家肉品质量安全控制工程技术研究中心（以下简称“中心”）实行管理委员会领导下的主任负责制，“中心”主任由南京农业大学校长、中国畜产品加工研究会会长周光宏教授担任。“中心”在冷却肉加工与质量安全控制、传统肉制品现代化加工、低温肉制品加工与质量安全控制、肉类分级、肉的成熟机理及传统肉制品风味形成机理、食品凝胶形成机理等肉品科学前沿问题，开展了系列研究工作，多项成果处于国内领先、国家先进水平。“中心”将进一步集成肉制品质量安全控制相关技术，通过工程化技术创新和机制创新，建成国内外先进肉品质量安全控制工程技术创新的主体、成果转化和产业化的孵化器、行业资源的集散地、产学研紧密结合的重要纽带、工程技术人才和工程管理人才的重要培养基地、传播肉品安全生产与加工技术的公益使者。