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 research about fresh meat preservation and losses control mechanism, and intelligent cold chain logistics technology. 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, elucidate the effects of temperature and humidity on fresh meat quality, in order to provide theoretical basis for technology development of fresh meat quality preservation.

2. Fresh meat preservation and intelligent cold chain logistics technology. Develop super chilling and physical field assisted ice temperature/ super ice temperature technologies, develop high quality fresh meat new products in order to solve the issues of short shelf-life and high losses.

Selected publications

1. 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, 2021, 20, 289–331.

2. 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, 108245.

3. Yuqiang Bai, Chi Ren, Chengli Hou, Li Chen, Zhenyu Wang, Xin Li*, Dequan Zhang. Phosphorylation and acetylation responses of glycolytic enzymes in meat to different chilling rates, Food Chemistry, 2023, 421, 135896.

4. Chi Ren, Xubo Song, Yu Dong, Chengli Hou, Li Chen, Zhenyu Wang, Xin Li*, Martine Schroyen, Dequan Zhang. Protein Phosphorylation Induced by Pyruvate Kinase M2 Inhibited Myofibrillar Protein Degradation in Post-Mortem Muscle. Journal of Agricultural and Food Chemistry, 2023, 71, 15280-15286.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

Awards/Achievements

1. The Second Prize of the National S&T Progress Award in 2018

2. The First Prize of the Chinese Agricultural Science and Technology Award in 2021

3. The Second Prize of Progress of Science and Technology in Shaanxi Province in 2021

Selected Patents

1. Method for chilling of livestock carcass (2023634)

2. A method of prolonging meat color stability under ice temperature storage (ZL2017102666190)

3. Processing method of mutton sashimi (ZL2014108382856)

4. A method for extraction of mitochondria from skeletal muscle (ZL201911173480.0)

5. 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