Name:ZHAO Gai-Ming
Gender: Male
Degree: Ph.D
Title: Professor
Organization: Food Science and Technology, Henan Agricultural University
Education Experience:
2001.09-2004.10: Ph.D. Meat Quality Control (3.5-year): Nanjing Agricultural University, Nanjing, P.R. China.
1998.09-2001.06: M. Sc. Animal Physiology and Biochemistry (3-year): Henan Agricultural University, Zhengzhou, P.R. China
1981.09-1985.06: B. Sc. Animal Husbandry (4-year): Henan Agricultural University, Zhengzhou, P.R. China
Work Experience:
1985.07-2001.08: Assistant lecture and lecture, Faculty of Animal Science, Faculty of Food Science and Technology, Henan Agricultural University
2004.11-present: Vice Dean and Vice Processor, Dean and Processory, Faculty of Food Science and Technology, Henan Agricultural University
2005.06-2008.06: Postdoctoral research: Jiangnan University Mobile Postdoctoral Station and Shuanghui Group Postdoctoral Workstation, Wuxi, P.R. China
Rewards:
Some representatives are as follows:
1. Study on the mechanism of drip-loss generation of chilled meat and its control measures, the second Award of the Science and Technology Advancement of Henan Province in 2010 (No. 0019028).
2. Study on the industrialization and demonstration of traditional Chinese meat products, Special Award of the Science and Technology Advancement of the Ministry of Commerce in 2006.
3. Study on the quality formation mechanism and modern production and demonstration of traditional Chinese meat products, the first Award of the Science and Technology Advancement of the Ministry of Education in 2006.
4. Study of compound polysaccharidase improving high quality fast-frozen dumpling powder, the second Award of the Science and Technology Advancement of Henan Province in 2007.
5. Modern production technology of Jinhua ham, appraised by Henan Department of Science and Technology in 2009.
6. Study on the mechanism of the effects of muscle endo-enzymes and flavor formation in Jinhua ham production, appraised by the Ministry of Education in 2006.
7. Study on the quality control technology of read-to-cook meat products, appraised by Henan Department of Science and Technology in 2010, the first person of 15 in completing the achievement.
Research Area:
Meat processing and meat quality & safety control
Major Fields: traditional Chinese meat products (dry-cured and stewed meat products), chilled meat quality control, read to cook meat products, preventive microbiology, bones and bloods utilization
Publication:
A Part of Books published since 2005:
l Processing and Utilization of poultry products, Chemical Industry Publisher (Beijing, China), 2009, chief editor.
l Meat processing, China Agricultural Publisher (Beijing, China), 2008, deputy editor.
l Stewed Meat Products, Chemical Industry Publisher (Beijing, China), 2008, chief editor.
l Handbook of Fermented Meat and Poultry, Blackwell Publishing, Ames, America, 2007, contributor.
l GM Zhao, W Tian, YX Liu, GH Zhou, XL Xu and MY Li. Proteolysis in biceps femoris during Jinhua ham processing. Meat Science, 2008, 79(1): 39-45.
l Zhao GM, Wang YL, Tian W, Zhou GH, Xu XL, Liu YX. Changes of arginyl and leucyl aminopeptidase activities in biceps femoris along Jinhua ham processing. Meat Science, 2006, 74(3):450-458.
l Zhao GM, Zhou GH, Tian W, Xu XL, Wang YL, Luo X. Changes of alanyl aminopeptidase activity and free amino acid contents in biceps femoris during processing of Jinhua ham. Meat Science, 2005, 71(4): 612-619.
l Zhao GM, Zhou GH, Wang YL, Xu XL, Huan YJ, Wu JQ. Time-related changes in cathepsin B and L activities during processing of Jinhua ham as a function of pH, salt and temperature. Meat Science, 2005, 70(2): 381-388.
l Zhao GM, Zhou GH, Xu XL, Peng ZQ, Huan YJ, Jin ZM, Chen MW. Studies on time-related changes of dipeptidyl peptidase during processing of Jinhua ham using response surface methodology. Meat Science, 2005, 69(1):165-174.
l Huan YJ, Zhou GH, Zhao GM, Xu XL, Peng ZQ. Changes of flavor compounds in dry-cured Chinese Jinhua ham during processing. Meat Science, 2005, 71(2):291-299. (SCI)
l Zhou GH, Zhao GM. Biochemical changes during processing of traditional Jinhua ham. Meat Science, 2007, 77(1): 114-120.
l Gai-Ming Zhao, Yan-Xia Liu, Wei Tian, Miao-Yun Li, Xian-Qing Huang & Xiao-Ping Gao. White crystals found in the muscle of Jinhua Ham. 56th International Congress of Meat Science and Technology (August 15-20. 2010. Jeju. Korea), P119. Official Record Number:11-1390906-000074-01
l Zhao Gaiming, Liu Yanxia, Tian We, Zhang Chunhui, Gao Xiaoping, Sun Lingxia. Process for forming volatile flavor compounds in Jinhua Ham by discriminant analysis method. Transaction of the Chinese Society of Agricultural Engineering, 2008, 24(3):260-264.
l Hao Hong-tao, Zhao Gai-ming, Liu Yan-xia, Li Miao-yun, Zhao Guang-hui, Feng Kun. Discriminant analysis of the grades of ham sausages based on hardness, fracturability and adhesiveness properties. Scientia Agricultura Sinica, 2010, 43(10): 2182-2188.
l Zhao Gai-ming, Zhou Guang-hong, Xu Xing-lian, Peng Zeng-qi, Huan Yan-jun, Wu Ju-qing. Changes of dipeptidyl peptidase Ⅳ in the processing of Jinhua ham. Scientia Agricultura Sinica, 2005, 38(1):151-156.
l Zhao Gai-ming, Liu Yan-xia, Li Miao-yun, Zhang Chun-hui, Hao Hong-tao, Gao Xiao-ping, Sun Ling-xia. Rule of muscle water activity in processing of Jinhua ham by modern technology. Scientia Agricultura Sinica, 2008, 41(10): 3240-3248.
l Zhao Gai-ming, Zhou Guang-hong, Xu Xing-lian, Peng Zeng-qi, Huan Yan-jun, Jin Zhi-ming. Changes of dipeptidyl peptidase Ⅰ activity during the processing of Jinhua ham. Journal of Nanjing Agricultural University, 2005, 28(1):94- 98.
l Zhao Gai-ming, Hao Hong-tao, Liu Yan-xia, Li Miao-yun, Huang Xian-qing. Sensory evaluation approaches for texture characteristics of minced meat products. Journal of China Agricultural University, 2010, 15(2):100-105.
l Zhao Gai-ming, Liu Yan-xia, Zhang Ping, Sun Ling-xia, Li Miao-yun, Cui Yan-fei. Antioxidation measures of fried oil used for prepared meat products. Food Science, 2008, 29(9): 162-165.
l Zhao Gai-ming, Zhang Qiu-hui, Liu Yan-xia, Zhang Chun-hui, Huang Su-jun, Zhou Li-ming, Gao Xiao-ping. Effects of raw ham discrepancies on curing and product quality of Jinhua hams. Food Science, 2007, 28(11): 44-47.
l Zhao Gai-ming, Zhou Guang-hong, Liu Yan-xia, Xu Xing-lian, Hou Yong-xin. Muscle changes of non-protein nitrogen and free amino acids during Jinhua ham processing. Food Science, 2006, 27(2):33-37.
l Zhao Gai-ming, Sun Ling-xia, Liu Yan-xia, Hao Hong-tao, Zhu Chao-zhi, Zhang De-chuan. Effects of cassava modified starch and sucrose ester on water-holding capacity of chilled meat. Food Science, 2009, 30(16): 286-289.
l Zhao Gaiming, Liu Yan-xia Tian Wei, Zhang Chun-hui, Gao Xiao-ping, Wang Yu-fen. Study on the forming and changing process of volatile flavor compounds in Jinhua ham. Food and Fermentation Industries, 2007, 33(5): 120-125.
l Fashan Wei, Xinlian Xu, Guanghong Zhou, Gaiming Zhao, Chunbao Li, Yingjun Zhang, Lingzhen Chen and Jun Qi. Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening. Meat Science, 2009, 81(3):419-572.
