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Associate Professors

LI Xin

Master Supervisors,Associate Professor


Education background

PhD in Meat Science, Swedish University of Agricultural Sciences, Uppsala, Sweden, September 2008-March 2013

Master in Animal Nutrition and Feed Sciences, China Agricultural University, Beijing, China, September 2006-July 2008

Bachelor in Animal Science, Shenyang Agricultural University, Shenyang, China, September 2002- July 2006

Research interest

Carry out theoretical and technology research about fresh meat intelligent logistics and preservation. The main research areas include:

1. Mechanism of fresh meat losses control and preservation. Focus on the regulation mechanism of fresh meat quality by energy metabolism and protein post-translational modifications interaction at early postmortem, in order to provide theoretical basis for technology development of fresh meat quality preservation.

2. Regulation of fresh meat quality by environmental factors. Focus on the effects of temperature, humidity, packaging condition, etc. on fresh meat quality, develop ice temperature/ super ice temperature, super chilling technologies for fresh meat quality preservation, etc.

Selected publications

  • Xin Li, Dequan Zhang*, Chi Ren, Yuqiang Bai, Muawuz Ijaz, Chengli Hou, Li Chen. Effects of protein post-translational modifications on meat quality: a review. Comprehensive Reviews in Food Science and Food Safety, 2020, doi: 10.1111/1541-4337.12668.
  • Xin Li, Dequan Zhang*, Muawuz Ijaz, Guangjing Tian, Jing Chen, Manting Du. Colour characteristics of beef longissimus thoracis during early 72 h postmortem. Meat Science, 2020, 170, DOI: 10.1016/j.meatsci.2020.108245.
  • Yuqiang Bai, Xin Li*, Dequan Zhang*, Li Chen, Chengli Hou, Xiaochun Zheng, Chi Ren. Effects of phosphorylation on the activity of glycogen phosphorylase in mutton during incubation at 4 °C in vitro. Food Chemistry, 2020, 313, https://doi.org/10.1016/j.foodchem.2020.126162.
  • Yuqiang Bai, Xin Li*, Dequan Zhang*, Chengli Hou, Xiaochun Zheng,Li Chen, Chi Ren. Effects of different ATP contents on phosphorylation level of glycogen phosphorylase and its activity in lamb during incubation at 4 in vitro. International Journal of Food Science and Technology, 2020, 55(8), 3000-3007.
  • Zubair Hussain#, Xin Li#, Dequan Zhang, Chengli Hou, Muawuz Ijaz, Yuqiang Bai, Xiong Xiao, Xiaochun Zheng. Influence of adding cinnamon bark oil on meat quality of ground lamb during storage at 4 °C. Meat Science, 2021, https://doi.org/10.1016/j.meatsci.2020.108269.
  • Xin Li#, Anqi Xia#, Lijuan Chen, Manting Du, Li Chen, Ning Kang, Dequan Zhang*. Effects of lairage after transport on post mortem muscle glycolysis, protein phosphorylation and lamb meat quality. Journal of Integrative Agriculture, 2018, 17(10), 2336-2344.
  • Xin Li, Yan Zhang, Zheng Li, Meng Li, Yongfeng Liu, Dequan Zhang*. The effect of temperature in the range of -0.8 to 4 on lamb meat color stability. Meat Science, 2017, 134, 28-33.
  • Xin Li#, Lijuan Chen#, Fan He, Meng Li, Qingwu Shen, Dequan Zhang*. A comparative analysis of phosphoproteome in ovine muscle at early postmortem in relationship to tenderness. J Sci Food Agric, 2017, 97, 4571-4579.
  • Manting Du#, Xin Li#, Zheng Li, Qingwu Shen, Ying Wang, Guixia Li, Dequan Zhang*. Effects of phosphorylation on μ-calpain activity at different incubation temperature. Food Research International, 2017, 100, 318-324.
  • Weili Rao#, Xin Li#, Zhenyu Wang, Yang Yang, Yalin Qu, Yuan Gao , Li Chen, Dequan Zhang*. Dense phase carbon dioxide combined with mild heating induced myosin denaturation, texture improvement and gel properties of sausage. Journal of Food Process Engineering, 2017, 40, 12404-12414.
  • Xin Li*, Jakub Babol, Wender L.P. Bredie, Belinda Nielsen, Jana Tománková, Kerstin Lundström. A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing. Meat Science, 2014, 97, 433-442.
  • Helena Stenström, Xin Li*, Melvin C. Hunt, Kerstin Lundström. Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bag. Meat Science, 2014, 96, 661-666.
  • Xin Li*, Jakub Babol, Anna Wallby, Kerstin Lundström. Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuum. Meat Science, 2013, 95, 229-234.
  • Xin Li*, Marie Ekerljung, Kerstin Lundström, Anne Lundén. Association of polymorphisms at DGAT1, leptin, SCD1, CAPN1 and CAST genes with colour, marbling and water holding capacity in meat from beef cattle populations in Sweden. Meat Science, 2013, 94, 153-158.
  • Xin Li*, Gunilla Lindahl, Galia Zamaratskaia, Kerstin Lundström. Influence of vacuum skin packaging on colour stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging. Meat Science, 2012, 92, 604-609.


  • The Second Prize of the National S&T Progress Award in 2018
  • The First Prize of the Chinese Agricultural Science and Technology Award in 2015
  • The First Prize of Progress of Science and Technology China Association of Animal Products Processing in 2014
  • The Grand Prize of National Commercial Scientific and Technological Progress in 2014

Selected Patents

  • Method for chilling of livestock carcass (2023634)
  • A method of prolonging meat color stability under ice temperature storage (ZL2017102666190)
  • Processing method of mutton sashimi (ZL2014108382856)
  • A multiple function cart used in meat processing factory (ZL2018204741406)
  • An ice temperature storage device with honey comb interlayer structure (ZL2017200472247)


Address: No. 2 Yuanmingyuan West Rd., Beijing, P.R. China

Tel: +86-10-62819392

Email: lixin8329850@163.com/xinli.caas@gmail.com