师资力量当前位置：首页>师资力量>李春保姓名：李春保学历：研究生职称：副教授职务：副院长肉品中心常务副主任部门：食品科学与工程邮件：办公电话：84395679办公地址：雨润楼205研究方向：肉品加工　|编辑|删除|上传照片|教学情况本科生课程：统计分析与实验设计研究生课程：统计分析与设计；食品营养基因组学科研情况主持项目：1.国家十二支撑计划子课题“肉及肉制品质量安全跟踪溯源技术研究”2012BAD28B02-03，2012-20142.国家自然基金青年基金“应用蛋白组学研究宰后僵直阶段肉的嫩化”,30901126,19,2010-2012,主持3.教育部博士点新教师基金“禽肉宰后早期生化变化及其对品质影响的研究”,200803071024,3.6,2009-2011,主持4.南京农业大学中央高校基本科研业务费专项基金“四种肌肉蛋白质体外模拟消化代谢组学研究”,Y0201100076,40,2011-2014,主持5.江苏省产学研联合创新资金——前瞻性联合研究项目“异质猪肉的生物控制技术及其机制研究”,SBY201120083,80,2012-2014,主持发表论文：1.C.B.Li,J.Li,G.H.Zhou,R.Lametsch,P.Ertbjerg,D.A.Brüggemann,H.G.Huang,A.H.Karlsson,M.Hviid,andK.Lundstr?m.Electricalstimulationaffectsmetabolicenzymephosphorylation,proteaseactivationandmeattenderizationinbeef.JournalofAnimalScience,2012,90(5):1638-1649.2.ChunbaoLi,DengyongLiu,GuanghongZhou*,XinglianXu,JunQi,PeileiShi,TianlanXia.MeatqualityandcookingattributesofthawedporkwithdifferentlowfieldNMRT_21.MeatScience,2012,92:79-83.3.H.Li,C.B.Li,X.L.XuG.H.Zhou*.Effectsofilluminationandpackagingonnon-hemeironandcolorattributesofslicedham.MeatScience,2012,91(4):521-5264.ChunbaoLi,YuxiangHu,LinTang,YuyuDong,AnguoTeng,XinglianXu,BaocaiXu,GuanghongZhou*.Changesintemperatureprofile,textureandcolorofporkloinchopduringpan-frying.JournalofFoodResearch,2012,3(1):184-191.5.ChunbaoLi,SlawomirSzczepaniak,LiselotSteen,OlivierGoemaere,SandraImpens,HubertPaelinck,GuanghongZhou.Effectoftumblingtimeandcookingtemperatureonqualityattributesofcookedham.InternationalJournalofFoodScienceandTechnology,2011,46,2159-2163.6.ChunbaoLi*,JingLi,etal.Effectoflow-voltageelectricalstimulationafterdressingoncolorstabilityandwaterholdingcapacityofbovinelongissimusmuscle.MeatScience,2011,88,559-565.7.ChunbaoLi,PeileiShi,etal.Tracingprocessesofrigormortisandsubsequentresolutionofchickenbreastmuscleusingatextureanalyzer.JournalofFoodEngineering100(2010)388–3918.C.BLi,G.H.Zhou*,X.L.Xu.Dynamicalchangesofbeefintramuscularconnectivetissueandmusclefiberduringheatingandtheireffectsonbeeftenderness.FoodandBioprocessTechnology,3(2010)521–5279.ChunbaoLi,JuqingWu,etal.Effectsofboningmethodandpostmortemagingonmeatqualitycharacteristicsofporkloin.AnimalScienceJournal,80(2009)591–59610.ChunbaoLi,GuanghongZhou*,XinglianXu.ChangesofmeatqualitycharacteristicsandintramuscularconnectivetissueofbeefsemitendinosusmuscleduringpostmortemagingforChineseYellowbulls.InternationalJournalofFoodScienceandTechnology,43(2008)838–845.11.C.B.Li,X.L.Xu,G.H.Zhou*,etal.EffectsofcarcassmaturityonmeatqualitycharacteristicsofbeefsemitendinosusmuscleforChineseNativeYellowsteers.Animal,1(2007)780-786.12.C.B.Li,G.H.Zhou*,X.L.Xu.Comparisonsofmeatqualitycharacteristicsandintramuscularconnectivetissuebetweenbeeflongissimusdorsiandsemitendinosusmuscles.JournalofMuscleFoods,18(2007)143-161.13.ChunbaoLi,GuanghongZhou*,etal.Effectsofmarblingonmeatqualitycharacteristicsandintramuscularconnectivetissueofbeeflongissimusmuscle.AsianAustralasianJournalofAnimalScience,19(2006)1799-1808.14.C.B.Li,YJChen,etal.Effectsoflowvoltageelectricalstimulationandpre-rigorrapidchillingonmeatqualitycharacteristicsofChineseYellowbulls.MeatScience,72(2006)9-1715.C.B.Li,G.H.Zhou*,X.L.Xu,etal.ThemineralcompositionandmicroscopicchangesinthoracicbuttonsofChineseYellowsteerwithage,MeatScience,69(2005)101-10616.YinjiChen,ChunbaoLi,etal.PredictionofyieldofretailcutsfornativeandcrossbredChineseYellowcattle.AnimalScienceJournal78(2007)440–444.17.姜平，雷志海，李春保等《Wilson’s肉品检验》（译著，第二副主译），中国农业大学出版社，2007,418.周光宏，李春保等《Lawrie’s肉品科学》（译著，副主译），中国农业大学出版社，2009,2.科研成果1.UNECE鸭肉标准,2008,联合国欧洲经济委员会,主要完成人2.UNECE鹅肉标准,2011,联合国欧洲经济委员会,主要完成人3.UNECE兔肉标准，2013，联合国欧洲经济委员会,主要完成人3.炒制牛里脊的加工工艺及其产品,2011,第二4.一种基于核磁共振技术的注水猪肉快速检测指标的筛选方法.排名第二5.一种猪肉颜色的色差计评定方法，排名第三6.便携式牛胴体眼肌截面图像采集装置（实用新型）,2009,第三7.肉类食用品质数据库Meatbase软件（V1.0.0）（软件著作权）,2010,第二8.肉类行业数据库（软件著作权），2013，第一