姓名：杨啸吟

性别：男

学历：博士

职称：副教授

工作单位：山东农业大学

教育情况：

本科 2008年9月—2012年7月 山东农业大学

硕士研究生 2012年9月—2015年6月 山东农业大学

博士研究生 2015年9月—2018 年6月 山东农业大学

博士后 2019年11月—至今 山东农业大学

工作经历：

副教授2018-至今 山东农业大学 

现在为国家牛肉加工技术研发专业中心、国家肉牛牦牛产业技术体系质量安全与营养品质评价岗位、山东省生猪产业技术体系猪肉加工与质量控制岗位骨干成员。

所受奖项:

山东省高等学校科学技术奖一等奖

高等学校国家级大学生创新创业训练计划项目

主要研究方向：

肉制品加工及品质安全控制，肉制品包装

代表性著作：

Yang, X., Zhang, Y., Zhu, L., Han, M., Gao, S., & Luo, X. (2016). Effect of packaging atmospheres on storage quality characteristics of heavily marbled beef longissimus steaks. Meat Science, 117, 50-56.

Yang, X., Niu, L., Zhu, L., Liang, R., Zhang, Y., & Luo, X. (2016). Shelf-life extension of chill-stored beef longissimus steaks packaged under modified atmospheres with 50% O2 and 40% CO2. Journal of Food Science, 81(7), C1692-C1698.

Yang, X., Zhu, L., Zhang, Y., Liang, R., & Luo, X. (2018). Microbial community dynamics analysis by high-throughput sequencing in chilled beef longissimus steaks packaged under modified atmospheres. Meat Science, 141, 94-102.

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

Yang, X., Wang, J., Holman, B. W., Liang, R., Chen, X., Luo, X., Zhu, L., Hopkins, D. L., & Zhang, Y. (2021). Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values. Meat Science, 174, 108416.

Yang, X., Sebranek, J. G., Luo, X., Zhang, W., Zhang, M., Xu, B., Zhang, Y., & Liang, R. (2021). Effects of calcium salts on the physicochemical quality of cured beef sausages during manufacturing and storage: A potential calcium application for sausages with alginate casings. Foods, 10(11), 2783.

Yang, X., Zhang, Y., Luo, X., Zhang, Y., Zhu, L., Xu, B., Hopkins, D. L., & Liang, R. (2022). 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, 188, 108773.

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