实验中心

畜禽肉制品加工

1.主持政府委托项目：叶集羊肉产业发展技术服务；
2.参与国家自然基金项目: 32172235, 戊糖乳杆菌R3降发酵香肠中N-亚硝胺机制研究;
3.参与国家重点研发项目：2019YFC1605902, 黄淮特色酱卤鸡肉制品危害物形成与消长规律和动态调控机制研究；
4.参与企业委托项目：W2021JSKF0596, 鸡蛋品质与安全提升关键技术研究和开发。

代表性论文

1.l-Lysine/l-arginine/l-cysteine synergistically improves the color of cured sausage with NaNO2 by hindering myoglobin oxidation and promoting nitrosylmyoglobin formation,

2. –Arginine and l–Lysine improve the physical stability of soybean oil–myosin emulsions by changing penetration and unfolding behaviors of interfacial myosin,

3. Improving quality attributes of refrigerated prepared pork chops by injecting L-arginine and L-lysine solution,

. Inhibition of benzo[a]pyrene formation in charcoal-grilled pork sausages by ginger and its key compound

专利

1. 一种低亚硝酸盐的腌渍萝卜的制作方法.