The”Meat Processing and Quality Safety Control” team of Northeast Agricultural University published high-level papers in top international authoritative journals
By: Date: 2021-04-10 Categories: foodtechnology Tags: ,
   On March 28, the”Meat Processing and Quality and Safety Control” team of Northeast Agricultural University published an online publication titled”Trends in Food Science & Technology” (District 1, IF=11.077) Filamentous myosin in low-ionic strength meat protein processing media:assembly mechanism, impact on protein functionality, and inhibition strategies” high-level paper.
  The paper reviews the molecular assembly behavior of myosin, the main protein in muscle protein, and its functionality in a low-ion environment. At the same time, it summarizes the targeted modification strategy of myosin, which can improve muscle protein in The functionality and processing characteristics under low-salt conditions are of great significance, providing new ideas and theoretical basis for the development of new meat protein products and low-salt meat products.
   The paper takes Northeast Agricultural University as the first unit, with Professor Kong Baohua and Associate Professor Chen Qian as the co-corresponding authors, and Dr. Liu Haotian as the first author. This research work was funded by the National Key Research and Development Program, the National Natural Science Foundation of China, the ESI Disciplinary Promotion Program of Northeast Agricultural University, and the Dongnong Scholars Program.
The subject team of”Meat Processing and Quality Safety Control” led by Professor Kong Baohua focuses on meat processing and quality safety control, meat quality control mechanism and quality preservation, traditional meat product characteristic quality maintenance and green manufacturing, and meat product flavor formation A series of research work has been carried out on the cutting-edge issues of meat science such as mechanism, and many results are at the leading domestic and international advanced level. In the past five years, the team has won 1 National Science and Technology Progress Award, 1 Heilongjiang Province Science and Technology Progress Award, 1 China Light Industry Association Science and Technology Progress Award, and Heilongjiang Province Science and Technology Progress Award 2 and published a high level. There are 121 SCI papers, including 85 papers in District 1 of the Chinese Academy of Sciences and 4 highly cited papers from ESI.
   link to the paper:https://doi.org/10.1016/j.tifs.2021.03.039
   (feed/food institute)