帝豪国际出任世界杯官方合作伙伴 - 帝豪国际

杨啸吟

副教授

个人简介：

杨啸吟，工学博士，畜牧学博士后，博士生导师。 继续了解山东省高等帝豪国际出任世界杯官方合作伙伴畜禽肉食品绿色保鲜青年创新团队带头人，兼任多个帝豪国际出任世界杯官方合作伙伴及省级肉牛产业技术体系核心成员。主持帝豪国际出任世界杯官方合作伙伴自然科学基金等课题7项，参与帝豪国际出任世界杯官方合作伙伴级、省部级项目十余项。以第一或通讯作者发表SCI/EI论文30余篇，累计发表论文90余篇；授权国际、帝豪国际出任世界杯官方合作伙伴发明专利9件，参编专著与标准多项。荣获山东省高等帝豪国际出任世界杯官方合作伙伴科学技术奖一等奖等奖励，并积极指导帝豪国际出任世界杯官方合作伙伴创新创业项目获奖。

主要研究方向：

1.动物源性食品贮藏保鲜与品质提升

2.食源性致腐微生物控制

3.肉制品包装技术创新研发。

代表性科研项目：

1. 帝豪国际出任世界杯官方合作伙伴自然科学基金面上项目，No. 32372409，50万，主持 继续了解

2. 帝豪国际出任世界杯官方合作伙伴自然科学基金青年基金，No. 31901757，24万，主持 相关阅读

3.帝豪国际出任世界杯官方合作伙伴重点研发计划重点专项子课题，NO. 2024YFD2100401，90万，主持

4. 山东省自然科学基金青年基金，No. ZR2024QC114，12万，主持

5. 山东省农业良种工程子课题，No. 2024LZGCO19，15万，主持

6. 高校人才引进项目，20万，主持

代表性科研论文：

1.Yang, J.; Rong, G.; Liang, R.; Zhu, L.; Mao, Y.; Luo, X.; Zhang, Y.; Yang, X*. New insights into the growth characteristics, bacterial interaction and spoilage contribution of Pseudomonas species in vacuum skin packaged beef. Food Packaging and Shelf Life2025, 52, 101622.

2. Yang, J.; Yu, X.; Liu, Y.; Liang, R.; Zhu, L.; Dong, P.; Zhang, Y.; Yang, X*.The off-odor identification and CO₂-inhibition for high oxygen packaged beef spoilage associated with Brochothrix thermosphacta growth and metabolism. Food Research International2025, 116711.

3. Yang, J.; Mao, Y.; Dong, P.; Liang, R.; Zhu, L.; Luo, X.; Zhang, Y.;Yang ,X*. Novel insights into the physiological and molecular responses of Pseudomonas fragi to CO₂ for high-oxygen packaged meat preservation. Food Control2025, 171: 111149.

4. Feng, C.; Sun, K.; Zhang, Y.; Liang, R.; Mao, Y.; Hopkins, D.L.; Zhu, L.; Luo, X.; Yang, X*. Differentiated application of oxygen levels for the preservation of high oxygen packaged beef based on initial microbial contamination. Meat Science2025, 225, 109803.

5. Liang, R.; Zhang, W.; Mao, Y.; Zhang, Y.; Li, K.; Luo, X.; Yang, X*. Effects of CO₂ on the physicochemical, microbial, and sensory properties of pork patties packaged under optimized O₂ levels. Meat Science2024, 209, 109422.

6. Yang, J.; Liang, R.; Mao, Y.; Dong, P.; Zhu, L.; Luo, X., Zhang, Y.;Yang, X*. Potential inhibitory effect of carbon dioxide on the spoilage behaviors of Pseudomonas fragi in high-oxygen packaged beef during refrigerated storage. Food Microbiology2023, 112, 104229.

7.Yang, X.; Xu, B.; Zhang, X.; Luo, X.; Zhang, Y.; Mao, Y.; Liang, R. Shelf-life extension of chilled and superchilled dark-cutting beef held under combined anoxic master packaging and high-oxygen packaging both enriched with carbon dioxide. Food Packaging and Shelf Life2022, 34, 100940.

8.Yang, X.;Xu, B.; Lei, H.; Luo, X.; Zhu, L.; Zhang, Y.; Mao, Y.; Liang, R. Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging. Journal of Integrative Agriculture, 2022, 21(8): 2445-2455.

9.Yang, X.; Zhang, Y.; Luo, X.; Zhang, Y.; Zhu, L.; Xu, B.; Hopkins, D.L.; Liang, R. Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions. Meat Science, 2022, 188: 108773.

10. Yang, X.*; Luo, X.; Zhang, Y.; Hopkins, D.L.; Liang, R.; Dong P.; Zhu, L. Effects of microbiota dynamics on the color stability of chilled beef steaks stored in high oxygen and carbon monoxide packaging. Food Research International, 2020, 134: 109215.

联系方式：yangxiaoyin@sdau.edu.cn