Research Direction:

Meat quality and molecular mechanism, microorganism and safety control during processing; Animal products processing and high-value by-product utilization

Research Performance:

The lab has undertaken 110 research projects (subjects), including more than 80 projects (subjects) at the provincial and ministerial level; published 228 academic papers (52 included by SCI); 32 national authorized patents and 18 technical standards; won 9 awards including the third prize of Jiangsu Science and Technology Award and the second prize of China General Chamber of Commerce (CGCC) Business Technology Progress Award, etc.

Research Achievements:

1. Quality control technology for chilled fresh poultry processing

2. Nanjing steamed roast duck quality improvement technology

3. Duck meat pulsating positive and negative pressure rapid pickling technology

4. Key technology for quality control of salted duck (geese)

5. Quick-frozen medicinal cuisine free range chicken soup factory processing technology

6. Rex rabbit meat preservation and processing technology system

7. New safety waterfowl slaughtering and processing hair removal agent

8. Waterfowl liver deep processing technology

9. Ready-to-eat freshwater shrimp processing technology

10. Poultry blood hygiene collection and deep processing technology

11. Dried fish floss product series processing technology

12. Yellow broiler pre-conditioned product processing technology