Dr. Xin Li

Institute of Food Science and Technology, Beijing, China

Dr. Xin Li

Institute of Food Science and Technology, Beijing, China

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Academic Career Length

13Years (2014-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 August 2014 in Meat Science

Journal Article

A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing

Xin Li

Jakub Babol

Wender LP Bredie

Belinda Nielsen

Jana Tománková

Kerstin Lundström

14 November 2020 in Comprehensive Reviews in Food Science and Food Safety

Journal Article

Effects of protein posttranslational modifications on meat quality: A review

Xin Li

Dequan Zhang

Chi Ren

Yuqiang Bai

Muawuz Ijaz

Li Chen

Meat quality plays an important role in the purchase decision of consumers, affecting producers and retailers. The formation mechanisms determining meat quality are intricate, as several endogenous and exogenous factors contribute during antemortem and postmortem periods. Abundant research has been performed on meat quality; however, unexpected variation in meat quality remains an issue in the meat industry. Protein posttranslational modifications (PTMs) regulate structures and functions of proteins in living tissues, and recent reports confirmed their importance in meat quality. The objective of this review was to provide a summary of the research on the effects of PTMs on meat quality. The effects of four common PTMs, namely, protein phosphorylation, acetylation, S‐nitrosylation, and ubiquitination, on meat quality were discussed, with emphasis on the effects of protein phosphorylation on meat tenderness, color, and water holding capacity. The mechanisms and factors that may affect the function of protein phosphorylation are also discussed. The current research confirms that meat quality traits are regulated by multiple PTMs. Cross talk between different PTMs and interactions of PTMs with postmortem biochemical processes need to be explored to improve our understanding on factors affecting meat quality.

28 July 2020 in Meat and Muscle Biology

Journal Article

Meat Tenderness: Underlying Mechanisms, Instrumental Measurement, and Sensory Assessment

19 September 2022 in Foods

Journal Article

Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand

Active packaging (AP) has been developed to improve the safety, quality and integrity of food, and minimise food waste, while its application in meat is scarce. This review aims to describe meat production and consumption culture in China and New Zealand to provide the context for packaging innovation requirements, focusing on the emerging opportunities for AP to be used for the improvement of the shelf-life of pre-rigor, aged, and frozen-thawed meat products. Sustainable polymers utilised in the manufacturing of AP, manufacturing techniques, the release mechanisms of actives, and legal and regulatory constraints are also discussed. Diverse market compositions and consumption cultures in China and New Zealand require different packaging solutions to extend the shelf-life of meat. AP containing antimicrobials, moisture regulating agents, and antioxidants may be used for pre-rigor, dry- and wet-aged products and in improving the quality and shelf-life of frozen-thawed meat. Further innovations using sustainably produced polymers for AP, along with incorporating active compounds of multiple functions for effectively improving meat quality and shelf-life are necessary. Challenges remain to resolve issues with scaling the technology to commercially relevant volumes as well as complying with the rigorous legal and regulatory constraints in various countries.

8 January 2023 in Foods

Journal Article

Non-Destructive Detection of Meat Quality Based on Multiple Spectral Dimension Reduction Methods by Near-Infrared Spectroscopy

The potential of four dimension reduction methods for near-infrared spectroscopy was investigated, in terms of predicting the protein, fat, and moisture contents in lamb meat. With visible/near-infrared spectroscopy at 400–1050 nm and 900–1700 nm, respectively, calibration models using partial least squares regression (PLSR) or multiple linear regression (MLR) between spectra and quality parameters were established and compared. The MLR prediction models for all three quality parameters based on the wavelengths selected by stepwise regression achieved the best results in the spectral region of 400–1050 nm. As for the spectral region of 900–1700 nm, the PLSR prediction model based on the raw spectra or high-correlation spectra achieved better results. The results of this study indicate that sampling interval shortening and of peak-to-trough jump features are worthy of further study, due to their great potential in explaining the quality parameters.

1 July 2018 in Meat Science

Journal Article

Quantitative phosphoproteomic analysis of caprine muscle with high and low meat quality

Manshun Liu

Yanchao Wei

About Me

Prof. Dr. Xin Li currently works as a Master Supervisor and Associate Professor at the Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, China. She has obtained a B.Sc. in Animal Science at Shenyang Agricultural University, an M.Sc. in Animal Nutrition and Feed Sciences at China Agricultural University, and a Ph.D. in Meat Science at the Swedish University of Agricultural Sciences. Her research interests are fresh meat preservation and loss control mechanisms and intelligent cold chain logistics technology. Her main research areas include the following: 1. The mechanism of fresh meat loss control and preservation with a focus on the regulation mechanism of fresh meat quality by energy metabolism and protein post-translational modification interaction at early postmortem, elucidating the effects of temperature and humidity on fresh meat quality in order to provide a theoretical basis for the development of fresh meat quality preservation technology. 2. Fresh meat preservation and intelligent cold chain logistics technology. Developing super-chilling and physical-field-assisted ice temperature/super ice temperature technologies and high-quality fresh meat new products in order to solve the issues of short shelf-life and high losses.

Dr. Xin Li

Dr. Xin Li

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About Me