牛乐宝

系主任 副教授

个人简介：

中共党员，工学博士,副教授，硕导。食科学院食品工程系主任、专业主任。兼任中国畜产品加工研究会及省食品科学技术学会理事。获省大学生创新设计大赛优秀指导教师、学生心目中的十大优秀教师等称号；获省教育厅二等奖、校教学质量一等奖等奖励十余项。主持国家一流、校一流课程各1门。主持和参与了科技部星火计划重大专项、自然科学基金等国家及省部级课题十余项。获省高校科研成果一等奖、市青年科技奖等，发表论文20余篇。

主要研究方向：

动物源性食品加工

代表性科研项目：

1.国家科技部星火计划重大专项子课题，优质高档鲁西黄牛生产屠宰加工关键技术示范与应用，主持。

2.山东省重点研发计划，异质DFD牛肉消减控制关键技术研究与产业化示范，主持。

3.山东省自然科学基金，基于ITRAO技术的DFD牛肉关键品质变化机理的蛋白质组学研究，主持。

4.山东省重点研发计划（乡村振兴科技创新提振行动计划）子课题，基于微生物技术的绿色低碳农业产业融合发展关键技术创新及示范，主持。

5.山东省重点研发计划（乡村振兴科技创新提振行动计划）子课题，农产品产地仓储保鲜保活关键技术研究与应用，主持。

代表性科研论文：

1.Yang, H. X.; Luo, X.; Zhu, L. X.; Liang, R. R.; Mao, Y. W.; Yang, X. Y.; Niu, L. B.; Zhang, Y. M.; Dong, P.  C., The biological effect of a beef-derived Latilactobacillus sakei on beef steaks during chilled storage.FOODSCIENCE & NUTRITION2023,11(2), 1059-1072.

2. Xu, B. C.; Zhang, Q. W.; Zhang, Y. M.; Yang, X. Y.; Mao, Y. W.; Luo, X.; Hopkins, D. L.; Niu, L. B.; Liang, R. R.,Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscle. MEAT SCIENCE2023, 206, 109326.

3. Mao, Y. W.; Yang, S.; Zhang, Y. M.; Luo, X.; Niu, L. B.; Holman, B. W. B., High-pressure processing and modified atmosphere packaging combinations for the improvement of dark, firm, and dry beef quality and shelf-life. MEAT SCIENCE

2023, 198, 109113.

4. Cui, Y.; Qi, J. J.; Li, J. Q.; Zhang, Y. M.; Yang, X. Y.; Xin, L.; Niu, L. B.; Xu, B. C.; Qian, Z. Y.; Zhu, L. X.; Liang, R. R.,Effects of dietary resveratrol supplementation in cattle on the anti-oxidative capacity and meat quality of beef steaks under high-oxygen packaging. MEAT SCIENCE2023,204, 109238.

5. Liu, Y. G.; Zhang, Y. M.; Zhu, L. X.; Niu, L. B.; Luo, X.; Dong, P. C., The acid tolerance responses of the Salmonella strains isolated from beef processing plants. FOOD MICROBIOLOGY2022, 104, 103977.

6. Yang, J; Yang, X. Y.; Lin, H.; Liang, R. R.; Niu, L. B; Zhu, L. X.; Luo, X.; Hopkins, D. L.; Zhang, Y. M.,Investigation of the relationship between microbiota dynamics and volatile changes in chilled beef steaks held under high-oxygen packaging enriched in carbon dioxide. MEAT SCIENCE2022, 191, 108861

7. Chen, X; Luo, X; Zhu, L. X.; Liang, R. R.; Dong, P. C.; Yang, X. Y.; Niu, L. B.; Hopkins, D. L.; Guo, S. J.; Mao, Y. W.; Zhang, Y. M., The underlying mechanisms of the effect of superchilling on the tenderness of beef Longissimus lumborum.MEATSCIENCE 2022, 194, 108976.

8. Chen, X; Dong, P. C.; Li, K; Zhu, L. X.; Yang, X. Y.; Mao, Y. W.; Niu, L. B.; Hopkins, D. L.; Luo, X; Liang, R. R.; Zhang, Y. M, Effect of the combination of superchilling and super-chilled storage on shelf-life and bacterial community dynamics of beef during long-term storage.MEAT SCIENCE2022,192, 108910.

9. Wang, F. F.; Liang, R. R.; Zhang, Y. M.; Gao, S. J.; Zhu, L. X.; Niu, L. B.; Luo, X; Mao, Y. W.; Hopkins, D. L.,Effects of packaging methods combined with frozen temperature on the color of frozen beef rolls.MEAT SCIENCE2021,171, 108292.

10. Han, J. N.; Liu, Y. G.; Zhu, L. X.; Liang, R. R.; Dong, P. C.; Niu, L. B.; Hopkins, D. L.; Luo, X; Zhang, Y. M.,Effects of spraying lactic acid and peroxyacetic acid on the quality and microbial community dynamics of vacuum skin-packaged chilled beef during storage.FOODRESEARCH INTERNATIONAL2021, 142, 110205.

联系方式：邮箱：niulebao@sdau.edu.cn