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Zhang Dequan

Ph. D, Professor, Doctoral Supervisor

Prof. Zhang Dequan, Ph.D. Supervisor, Winner of the 3rd National Innovation Excellence Award; National Outstanding personality in agricultural science and technology research; Young and Middle-aged Leading Scientist of the Ministry of Science and Technology, China (MoST); Leading Researcher (Class B) of "Agricultural Science Talents" of Chinese Academy of Agricultural Sciences (CAAS). Chairman of the National Meat Processing Industry Science and Technology Innovation Alliance; Director of the Meat Processing Research Office of National Sheep Industrial Technology System; Director of the Integrated Laboratory of Chinese Meat and Dish Processing Technology of the Ministry of Agriculture and Rural Affairs.

Prof. Zhang Dequan devoted in meat science and technology research for decades, has achieved a breakthrough in the intelligent meat quality control technology and freshness preservation technology, green manufacturing technology of Chinese traditional meat products and high-value utilization technology of co-products in animal slaughtering and meat processing. Responsible for 17 national projects, published more than 260 high quality academic papers, published 9 academic books, authorized 55 National Invention patents, established 23 national standards, won 12 national and ministerial level awards, participated in drafting of 10 national and industrial planning, such as “Development Outline of National Food Industry 12th and 13th Five-Year Plan” and “Outline of the national medium and long term science and technology development program (2021-2035)”, etc. There were 136 students supervised by Prof. Zhang, including post-doctoral students, doctoral students, master students and international students. Since 2013, the team performed the technical transformation in more than 30 enterprises with significant economic and social benefits.

Education background

Ph.D. Major in Agro-Products Storage and Processing, China Agricultural University, Beijing, China, Sep. 1997-Jul. 2000

M.Sc. Major in Agro-Products Storage and Processing, Northwest A & F University, Shaanxi, China, Sep. 1994-Jul. 1997

B.Sc. Major in Agro-Products Processing and Storage, Henan Institute of Science and Technology, Henan, China, Sep. 1990-Jul. 1994

Research interests

1. Fresh meat preservation and loss reduction technology. Focus on the regulation mechanism of fresh meat quality by energy metabolism and protein post-translational modifications interaction at early postmortem, develops controlled rigor mortis and quality preservation technology and equipment, targeted antibacterial and antioxidant green biodegradable packaging materials, physical field assisted preservation technology equipment, carbon dioxide green three-dimensional intelligent cold storage, and constructs a fresh meat preservation and loss reduction system that conforms to China's consumption habits.

2. Traditional meat products (dishes) Industrialization. Clarify the synergistic mechanism between maintaining the flavor of traditional meat products (dishes) and reducing harmful substances, clarify the evolution law of thermal processing of molecular components in meat products, break through the traditional green manufacturing technology of flavor and health oriented meat products (dishes), and create four types of meat products (dishes) that reduce salt, sugar, fat, and harmful substances.

3. Precision manufacturing of nutritious meat products. Based on the nutritional needs of different populations, design nutritional formulas, develop precise intelligent manufacturing technology and equipment for nutritional meat products, and create special nutritional meat products that prevent Alzheimer's disease, prevent muscle loss, exercise people, and extreme cold and hot conditions.

Selected publications

1.Guangchun Song, Zedong Zhang, Marie-Laure Fauconnier, Cheng Li, Li Chen, Xiaochun Zheng, Dequan Zhang. Bimodal single-atom iron nanozyme biosensor for volatile amine and food freshness detection, Nano Today, 2023, 53, 102025. （IF=17.4）

2.Caiyan Huang, Chengli Hou, Muawuz Ijaz, Tongjing Yan, Xin Li, Yanlei Li, Dequan Zhang. Proteomics discovery of protein biomarkers linked to meat quality traits in post-mortem muscles: Current trends and future prospects: A review, Trends in Food Science & Technology, 2020, 416-432.（IF=16.002）

3.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, 1-43.（IF=15.786）

4.Simin Fan, Debao Wang, Xiangyuan Wen, Xin Li, Fei Fang, Aurore Richel, Naiyu Xiao, Marie-Laure Fauconnier, Chengli Hou, Dequan Zhang. Incorporation of cinnamon essential oil-loaded Pickering emulsion for improving antimicrobial properties and control release of chitosan/gelatin films. Food Hydrocolloids, 2023, 138, 108438.（IF=10.7）

5.Caiyan Huang, Christophe Blecker, Xiangru Wei, Xinru Xie, Shaobo Li, Li Chen, Dequan Zhang. Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein, Food Hydrocolloids, 2024, 150, 109717. （IF=10.7）

6. Caiyan Huang, Can Xiang, Fangzhou Wang, Christophe Blecker, Zhenyu Wang, Li Chen, Dequan Zhang. Integrated metabolome, proteome, and transcriptome analysis explored the molecular mechanism of phosphoglycerate kinase 1 and pyruvate kinase M2 characterizing the postmortem meat quality. Food Frontiers, 2024.（IF=9.9）

7.Chi Ren, Xin Li, Yuqiang Bai, Martine Schroyen, Dequan Zhang. Phosphorylation and acetylation of glycolytic enzymes cooperatively regulate their activity and lamb meat quality. Food Chemistry, 2022, 397, 133739.（IF=8.8）

8.Tongjing Yan, Chengli Hou, Zhenyu Wang, Xin Li, Li Chen, Ce Liang, Yujun Xu, Dequan Zhang. Effects of chilling rate on progression of rigor mortis in postmortem lamb meat. Food Chemistry, 2022, 373, 131463.（IF=8.8）

9.Huan Liu, Teng Hui, Xiaochun Zheng, Shaobo Li, Xiangru Wei, Pi Li, Dequan Zhang, Zhenyu Wang. Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC. Food Chemistry, 2022, 374, 131723.（IF=8.8）

10.Yejun Zhang, Xin Li*, Dequan Zhang, Yuqiang Bai, Xu Wang. Effects of acetylation on dissociation and phosphorylation of actomyosin in postmortem ovine muscle during incubation at 4 °C in vitro. Food Chemistry, 2021, 356, 129696.（IF=8.8）

Representative Authorized Patents

1. Integrated rapid non-destructive detection system for multi-index of meat quality, US11,555,811B1

2. Method for chilling of livestock carcass，2023634

3. Traditional barbecue product special ingredient package, preparation method and usage method, 202010082655.3

4. Fluorescence hyperspectral detection method for freshness of fresh meat, 202310193952.9

5. Quantitative pickling device for raw meat, 201811505332. X

6. High gel plasma protein powder and its preparation method, 201710408218.4

7. Smokeless charcoal oven, 201810871364.5

8. Ten complete nourishing and conditioning lamb food, 201910005308.8

9. Microwave pre heating and baking method, 201910104783.0

10. Preparation method of animal bone collagen chitosan blend film, 201710326436.3

Awards/Achievements

1. "Key Technologies and Industrialization of Lamb Step Processing", won the second prize of the National Science and Technology Progress Award in 2018

2. "Key Technologies and Industrialization of Digital Logistics for Precise Freshness Preservation of Fresh Meat", First Prize of the 2021 China Agricultural Science and Technology Award

3. "Key Technologies and Industrialization of Industrialized Processing of Traditional Meat Dish Products", 2023 China Chamber of Commerce Science and Technology Special Award

4. "Key Technologies and Applications of Precise Quality Preservation and Digital Warehousing Logistics for Fresh Meat", 2021 China Chamber of Commerce Science and Technology Special Award

5. The Innovation Team for Meat Processing and Comprehensive Utilization at the Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences won the Excellent Innovation Team Award at the Shennong China Agricultural Science and Technology Award in 2019, becoming the first person to complete the project.

Standards

1.NY/T 2534 Technical specification for cold chain logistics of fresh livestock and poultry meat

2.NY/T 2073 Technical regulation for processing of prepared meat products

3.NY/T 3224 Terms of livestock and poultry slaughtering

4.NY/T 3471 Technical specification for livestock and poultry blood collection

5.NY/T 3609 Edible blood powder

6.NY/T 3524 Technical specifications on thawing of frozen meat

7.NY/T 3904 Determination of heterocyclic amines in meat and meat products by liquid chromatography-tandem mass spectrometry method

8.GB/T 40464 Technical requirements for processing of chilled meat

9.ISO 23781 Operating procedures of pig slaughtering

10.ISO 23722 Meat and meat products-Vocabulary

Representative Research Projects

1. National Key R&D Program "Digital identification and precision loss reduction technology research and equipment creation for meat quality (2022YFD2100500)", 42 million yuan, 2022-2027

2. Key Project of National Natural Science Foundation of China "Molecular mechanisms of meat quality regulated by the interaction between energy metabolism and protein posttranslational modification (32030086)", 2.97 million yuan, 2021-2025

3. National modern mutton industry technology system project “Mutton processing and food safety”, CARS-38-07B, 2016-2020

4 Meat Science and Technology Innovation Team, National Agricultural Technology Innovation Plan “The formation mechanism and processing technology of meat quality” (CAAS-ASTIP-2016-IFST), 2013-current

5. Shandong Province Key R&D Program "Research and development of livestock and poultry meat processing and quality control technology (2023CXGC010708)", 30 million yuan, 2023-2026

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

Tel: +86-10-62819392

E-mail: zhangdequan@caas.cn/dqzhang0118@126.com