Title: Research on the Antioxidant Activities of Hydrolysates From Duck Meat

Rrespondent：Wang Lusha

Tutor：Prof. Huang Ming

Paper Title:  Real-time PCR for the Identification of Duck Species in Foods

Rrespondent： Cheng Xin

Tutor： Prof. Huang Ming

Title: Effect of Rapid Chilling on the Water-Holding Capacity of Pork

Rrespondent：Liu Nian

Tutor：Prof. Zhang Wangang

Title: Effect of Rosemary and Star Anise Extract on the Quality of Pork Patties

Rrespondent： Yin Yan

Tutor：Prof. Zhang Wangang

Title:  Comparison of Meat Quality，Calpain System and Proteolysis Between Commercial Meishan and Duroc*Landrace*Yorkshire Crossbred Pork

Rrespondent： Wang Juan

Tutor： Prof. Zhang Wangang

Title: Effect of Protein Nitrosylation on Calpain Activation and Protein Proteolysis of

Pork during Postmortem Aging

Rrespondent： Li Yupin

Tutor： Prof. Zhang Wangang

Title: Discrimination of Digestion Products of Proteins From Different Kinds of Meat

Rrespondent： Wen Siying

Tutor： Prof. Li Chunbao

Time and place: 2:00 pm, 24th May,2015  Room A202