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毛衍伟,男,教授,博导,食品科学博士,生物学博士后,山东省生猪产业技术体系猪肉加工与质量控制岗位专家,澳大利亚红肉研究中心访问学者,国家牛肉加工技术研发专业中心核心研究成员,山东省优秀研究生导学团队成员,中国畜产品加工研究会理事,山东省食品学会理事,鲁青高原生态农牧专家。主持国家自然科学基金3项、山东省重点研发等课题,在Critical Reviews in Food Science and NutritionMeat ScienceFood Chemistry、食品科学等杂志发表科研论文170余篇,其中SCI收录70余篇,申获发明专利10余项,获得山东省高等学校科学技术奖一等奖1项,中国发明协会发明创业奖创新奖二等奖1项,中国商业联合会科技进步奖一等奖1项、二等奖1项,指导研究生获得山东省优秀硕士学位论文奖; 出版等教材专著2部,获软件著作权4项,制定农业行业标准1项、山东省地方标准4项、团体标准4项等。

主要研究方向:

1)肉与肉制品品质控制

2)肉与肉制品安全控制

3)肉制品创新产品开发

主讲课程:《现代畜产品加工工程》(研究生)

《肉制品工艺学》、《食品生物技术》和《食品免疫学》(本科生)。

主要主持科研项目:

1山东省重点研发计划(乡村振兴科技创新提振行动计划),2024TZXD027-03,生鲜猪肉高通量智能分级、靶向提质减损及特色新产品研发与示范,2024/11-2027/10,主持。

2国家自然科学基金面上项目,32372255K48K63泛素化对牛肉嫩度的影响及机制研究,2024/01-2028/12,主持。

3山东省生猪产业技术体系猪肉加工与质量控制岗,SDAIT-08-102021/09-2025/12,主持。

4山东省重点研发计划子课题,2023CXGC010708-01-01,猪肉品质数字化表征与评定技术研究2023/07-2026/06,主持。

5国家重点研发计划政府间/港澳台重点专项子课题,2019YFE0103804,应用拉曼光谱预测牛肉中微生物、兽药残留及牛肉食品安全控制技术研究,2020/06-2023/12,主持。

6国家自然科学基金面上项目,31972006,基于细胞应激和细胞凋亡途径对过氧化物还原酶6调控牛肉嫩度机制的研究,2020/01-2023/12,主持。

7利津和顺北京鸭养殖有限公司,中新鸭生产性能及产品品质分析,2019/06-2020/05,主持。

8山东省重点研发计划,2018GGX108004,基于拉曼光谱的牛肉品质控制及快速分级技术研发, 2018/01-2019/12,主持。

9国家自然科学基金青年项目,31301514,中国黄牛杂交牛肌内脂肪沉积关键调节蛋白的表达模式及调控机制,2014/01-2016/12,主持。

10高等学校博士学科点专项科研基金,20123702120002,成脂基因多态性和表达量与中国黄牛杂交牛大理石花纹沉积能力关系的研究,2013/01-2015/12,主持。

代表性论文

1. Wang, X., Liu, J., Holman B. W. B., Zuo, H., Hao, J., Zhang, Y. *, & Mao, Y.* (2025). The regulatory mechanisms for beef tenderization by the calcium-independent phospholipase A2 activity of Peroxiredoxin 6. Food Chemistry, 473, 143083. (SCI, 一区,top期刊)

2. Li X., Zhang L., Zhang Y., Luo X., Yu J., Ren S., Ni L., Yao X., Wu J. * & Mao, Y.* (2025)Effects of dietary Inonotus obliquus fermentation products supplementation on meat quality and antioxidant capacity of finishing pigs. Meat Science, 224, 109789. (SCI, 一区,top期刊)

3. Zhang, Y., Liu, F., Yu, J., Zhang, Y., Wang. W, Wu. H, Wu. J.*, & Mao, Y.* (2025). Effect of long-term dietary supplementation with Bacillus subtilis in pigs on meat color and oxidative stability under highoxygen packaging. Meat Science, 222, 109757. (SCI, 一区,top期刊)

4. Zhang, H., Zhou, G., Yang, C., Nychas G.-J. E., Zhang, Y., & Mao, Y.* (2025). The prevalence, distribution, and diversity of Salmonella isolated from pork slaughtering processors and retail outlets in the Shandong Province of China. Meat Science, 221, 109734. (SCI, 一区,top期刊)

5. Sun, G., Yang, J., Holman B. W. B., Tassou C. C., Papadopoulou O. S., Luo, X., Zhu, L., Mao, Y.*, & Zhang, Y.* (2024). Exploration of the shelf-life difference between chilled beef and pork with similar initial levels of bacterial contamination. Meat Science, 213, 109480. (SCI, 一区,top期刊)

6. Zuo, H., Sun, Y., Huang M., Fowler S., Liu, J., Zhang, Y., & Mao, Y.* (2024). Classification and Identification of Foodborne Bacteria in Beef by Utilising Surface-Enhanced Raman Spectroscopy Coupled with Chemometric Methods. Foods ,13(22). (SCI, 一区)

7. Huang L., Wang X., Holman B. W. B., Dong P., ZhangY., Zhu L., Luo X. & Mao, Y.* (2024). Effect of non‐selenium glutathione peroxidase activity of peroxiredoxin 6 on beef tenderness: underlying mechanisms. International Journal of Food Science & Technology, 59(10), 7288-7300. (SCI, 三区)

8. Wang X., Huang L., Zhang YM. , Zhu L., Yang X., Zuo H., Luo X. & Mao, Y. * (2023). Exploratory study on the potential regulating role of Peroxiredoxin 6 on proteolysis and relationships with desmin early postmortem. Meat Science, 195, 109021. (SCI, 一区,top期刊)

9. Mao Y., Yang S., Zhang Y., Luo X., Niu L.* & Holman B. W. B. (2023). High-pressure processing and modified atmosphere packaging combinations for the improvement of dark, firm, and dry beef quality and shelf-life. Meat Science, 198, 109113. (SCI, 一区,top期刊)

10. Yang J., Zhang Y., Shi H., Zhang X., Dong P., Luo X., Qin H., Zhang Y., Mao Y.* & Holman B. W.B. (2023). Influence of low-energy electron beam irradiation on the quality and shelf-life of vacuum-packaged pork stored under chilled and superchilled conditions. Meat Science, 195, 109019. (SCI, 一区,top期刊)

11. Zhao Y., Kong X., Yang X., Zhu L., Liang R., Luo X., Zhang L., Hopkins D. L., Mao Y.* & Zhang, Y.* (2022). Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef. Meat Science, 188, 108798. (SCI, 一区,top期刊)

12. Zuo, H., Wang, P., Guo, Z., Luo, X., Zhang, Y. & Mao. Y.* (2022). Metabolites Analysis on Water-Holding Capacity in Beef Longissimus lumborum Muscle during Postmortem Aging. Metabolites, 12(3). (SCI, 二区)

13. Yang J., Wei W., Holman B.W.B., Shi H., Zhang X., Dong P., Luo X., Qin H., Mao Y.* & Zhang Y.*. Effects of low-energy electron beam irradiation on the shelf-life and quality of vacuum-packaged beef steaks during chilled storage. Meat Science,193, 108932. (SCI, 一区,top期刊)

14. Han, J., Dong, P., B. W. B. Holman, Yang, H., Chen, X., Zhu, L., Luo, X., Mao, Y*. & Zhang, Y.* (2022). Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review. Critical Reviews in Food Science and Nutrition, 64(8), 2105-2129. (SCI, 一区,top期刊)

15. Chen X., Luo X., Zhu L., Liang R., Dong P., Yang X., Niu L., Hopkins D. L., Gao S., Mao, Y.*, & Zhang, Y.* (2022). The underlying mechanisms of the effect of superchilling on the tenderness of beef Longissimus lumborum. Meat Science, 194, 108976. (SCI, 一区,top期刊)

16. Wang F., Holman B. W. B., Zhang, Y., Luo, X., Hopkins D. L. & Mao, Y.* (2021). Investigation of colour requirements of frozen beef rolls by Chinese consumers for hot pot. Meat Science, 162,108038. (SCI, 一区,top期刊)

17. Wang F., Liang R., Zhang Y., Gao S., Zhu L., Niu L., Luo X., Mao Y. & D. L. Hopkins. (2021). Effects of packaging methods combined with frozen temperature on the color of frozen beef rolls. Meat Science, 171, 108292. (SCI, 一区,top期刊)

18. Yang H., Hopkins D. L., Zhang, Y., Zhu, L., Dong, P., Wang, X., Mao, Y.* & Luo, X.* (2020). Preliminary investigation of the use of Raman spectroscopy to predict beef spoilage in different types of packaging. Meat Science, 165, 108136. (SCI, 一区,top期刊)

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