Name: XIE Jing
Gender: Female
Degree: Ph.D
Title: Professor
Organization: Shanghai Ocean University
Education Experience:
Ph.D,University of Shanghai For Science & Technology(USST), China
MS. D, Shanghai Fisheries University (SFU), China
BS. D., Undergraduate Student, SFU, China
Work Experience:
Professor(09/2004), Associate Professor(12/1999), Lecturer(07/1996), Assistant Professor(07/1993), Shanghai Ocean University
Rewards:
The first one of the Shanghai Technology invention award first prize in 2012, the Shanghai Technology invention award Second prize in 2008
Research Area:
food refrigeration, food preservation, technology of cold chain and refrigeration engineering
Publication:
1. L.H. Yu, et al. (2005) Effects of thawing temperature on the physicochemical properties of pre-rigor frozen chicken breast and leg muscles. Meat Science, 71:375-382. (SCI)
2. L.H. Yu, et al. (2007). Post-mortem physicochemical changes and meat qualities of hot boned chicken breast and leg muscles during storage at 20℃. 53rd International Congress of Meat Science and Technology (4-11.). (SCI)
3. L.H. Yu, et al. (2008). Effects of temperature conditioning on postmortem changes in physico-chemical properties in Korean native cattle (Hanwoo). Meat Science, 79: 64-70. (SCI)
4. Long-Hao Yu, et al. (2009) Effects of Post-mortem Temperature on the Physicochemical Properties of Hot-boned Chicken Breast Muscles. Korean Journal for Food Science and Animal Resources, 29, 55~61. (SCI)
5. Long-Hao Yu, et al. (2011) Comparison of Physicochemical Characteristics of Hot-boned Chicken Breast and Leg Muscles during Storage at 20oC. Korean Journal for Food Science and Animal Resources, 31, 676~683. (SCI)
