国家肉品质量安全控制工程技术研究中心

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学术带头人

教授

高级工程师

研究员

副教授

副研究员

讲师及实验师

客座教授

研究团队

张万刚详细介绍
性别	男
籍贯	山东
研究团队	教授
学位	博士
专业领域	肉品质量与安全
办公电话	025-84395341
邮箱	wangang.zhang@njau.edu.cn
现任职务	教授
社会兼职	《Meat Science》副主编
个人经历	学习经历工作经历学士：1997年9月-2001年7月：中国农业大学动物科技学院，动物营养与饲料加工专业；硕士：2001年9月-2004年7月：中国农业大学动物科技学院，家禽营养专业；博士：2005年1月-2009年5月：美国爱荷华州立大学动物科学系，肉品科学专业；博士后：2009年5月-2011年5月：美国爱荷华州立大学动物科学系，肉品科学专业； 2011-至今，南京农业大学食品科技学院，国家肉品质量与安全控制中心，教授；
获得奖励
科研情况
参与及承担项目发表论文发表专利及制定标准参编教材及专著科研成果 1. 十三五国家重点研发计划课题方便即食食品制造关键技术开发研究及新产品创制（主持，2016-2020, 500万）； 2. 科技部十二五国家科技支撑计划：生鲜调理肉品加工技术与产业化示范（主持，2012-2015，1133万） 3. 国家自然科学基金面上项目：猪肉成熟过程中的蛋白质亚硝基化及作用机理（主持，2013-2016，75万） 4. 国家科技支撑计划项目子课题：北方特色酱卤熏菜肴加工关键技术及产业化（主持，2014-2016，73万） 5. 江苏省教育厅优势学科人才引进项目：蛋白质亚硝基化对猪肉品质影响的机理研究（主持，2011-2015，15万） 6. 南京农业大学千人引进人才项目（主持，2011-2016，100万） 7. 飞利浦公司横向课题：肉类产品品质状态的分析检测 (主持，2014-2015, 15万) 2016年 1. Kang, D. C., Zou, Y. H., Cheng, Y. P., Xing, L. J., Zhou, G. H., and Zhang, W. G.* (2016). Effects of power ultrasound on oxidation and structure of beef proteins during curing. Ultrasonics Sonochemistry, 33, 47-53. 2. Hu, H. Y., Xing, L. J., Hu, Y. Y., Qiao, C. L., Wu, T., Zhou, G. H., and Zhang, W. G.* (2016). Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate. Food Hydrocolloids, 52, 38-46. 3. Xing, L. J., Hu, Y. Y., Hu, H. Y., Ge, Q. F., Zhou, G. H., and Zhang, W. G. * (2016). Purification and identification of antioxidative peptides from dry-cured Xuanwei ham. Food Chemistry, 194, 951-958. 4. Liu, R., Li, Y. P., Wang, M. Q., Zhou, G. H., and Zhang, W. G.* (2016). Effect of protein S-nitrosylation on autolysis and catalytic ability of μ-calpain. Food Chemistry, 213, 470-477. 5. Kang, D. C., Wang, A. R., Zhou, G. H., *Zhang, W. G.,** Xu, S. M., and Guo, G. P. (2016). Power ultrasonic on mass transport of beef: effects of ultrasound intensity and NaCl concentration. Innovative Food Science and Emerging Technologies, 35, 36-44. 6. Hu, H. Y., Pereira, J., Xing, L. J., Hu, Y. Y., Qiao, C. L., Zhou, G. H., and Zhang, W. G.* (2016). Effects of regenerated cellulose emulsion on the quality of emulsified sausage. LWT-Food Science and Technology, 70, 315-321. 7. Gao, X. Q., Hao, X. Z., Xiong, G. H., Ge, Q. F., *Zhang, W. G.,** Zhou, G. H., and Yue, X. B. (2016). Interaction between carrageenan/soy protein isolates and salt-soluble meat protein. Food and Bioproducts Processing, 100, 47-53. 8. Jailson, P., Zhou, G. H., and Zhang, W. G.* (2016). Effects of rice flour on emulsion stability, organoleptic characteristics and thermal rheology of emulsified sausage. Journal of Food and Nutrition Research, 4, 216-222. 9. Hu, Y. Y., Xing, L. J., Zhou, G. H., and Zhang, W. G.* (2016). Antioxidant activity of crude peptides extracted from dry-cured Jinhua ham. Journal of Food and Nutrition Research, 4, 377-387. 10.Wang, J., Yan, X. L., Liu, R., Fu, Q. Q., Zhou, G. H., and Zhang, W. G.* (2016). Differences in calpain system, desmin degradation and water holding capacity between commercial Meishan and Duroc×Landrace×Yorkshire crossbred pork. Animal Science Journal, 87, 109–116. 11.Fu, Q. Q., Liu, R., Zhou, G. H., and Zhang, W. G.* (2016). Effects of packaging methods on the color of beef muscles through influencing myoglobin status, metmyoglobin reductase activity and lipid oxidation. Journal of Food Processing and Preservation, Accepted. 12.Liu, R., Xing, L. J., Fu, Q. Q., Zhou, G. H., and *Zhang, W. G. (2016). A review of antioxidant peptides derived from meat muscle and by-products. Antioxidant, 5, 32,doi:10.3390/antiox5030032. 13.Yang, H. J., Zhang, W. G., Li, T., Zheng, H. B., Khan, M. A., Xu, X. L., Sun, J. X., and Zhou, G. H. (2016). Effect of Protein Structure on Water and Fat Distribution during Meat Gelling. Food Chemistry, 204, 239-245. 14. Tang, C. B., Zhang, W. G., Wang, Y. S., Xing, L. J., Xu, X. L., and Zhou, G. H. (2016). Identification of Rosmarinic Acid-Adducted Sites in Meat Proteins in a Gel Model under Oxidative Stress by Triple TOF MS/MS. Journal of Agricultural and Food Chemistry, 64, 6466-6476. 15.Ali, S., Rajput, N., Li, C., Zhang, W. G., and Zhou, G. H. (2016). Effect of freeze-thaw cycles on lipid oxidation and myowater in broiler chickens. Brazilian Journal of Poultry Science, 18, 35-40. 16.Guo, B., Zhang, W. G., Tume, R. K., Hudson, N. J., Huang, F., Yin, Y., and Zhou, G. H. (2016). Disorder of endoplasmic reticulum calcium channel components is associated with the increased apoptotic potential in pale, soft, exudative pork. Meat Science, 115, 34-40. 17.Zhu, C. Z., Zhang, W. G., Zhou, G. H. and Xu, X. L. (2016). Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastro-intestinal digestion system. Journal of the Science of Food and Agriculture, 96, 99-108. 18.Ahn, D.U., Lee, E. J., Feng, X., Zhang, W. G., Lee, J. W., Jo, C., and Nam, K. (2016). Mechanisms of volatile production from non-sulfur amino acids by irradiation. Radiation Physics and Chemistry, 119, 64-73. 19.Ahn,D.U., Lee, E. J., Feng, X., Zhang, W. G.,** Lee, J. W., Jo, C., and Nam, K. (2016). Mechanisms of volatile production from sulfur-containing amino acids by irradiation. Radiation Physics and Chemistry, 119, 80-84. 2015年 1. Liu, R., Li, Y. P., Zhang, W. G., Fu, Q. Q., Liu, N., and Zhou, G. H. (2015). Activity and expression of nitric oxide synthase in pork skeletal muscles[J]. Meat Science, 99, 25-31. 2. Fu, Q. Q., Liu, R., Zhang, W. G., Li, Y. P., Wang, J., and Zhou, G. H. (2015). Effects of different packaging systems on beef tenderness through protein modifications[J]. Food and Bioprocess Technology, 8, 580-588. 3. Gao, X. Q., Zhang, W. G., and Zhou, G. H. (2015). Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan[J]. Journal of the Science of Food and Agriculture, DOI: 10.1002/jsfa.7023. 4. Liu, N., Liu, R., Hu, Y. Y., Zhou, G. H., and Zhang, W. G. Influence of rapid chilling on biochemical parameters governing the water holding capacity of pork longissimus dorsi[J]. International Journal of Food Science and Technology, 50:1345-1351. 5. Wang, J., Yan, X. L., Liu, R., Fu, Q. Q., Zhou, G. H., and Zhang, W. G.* (2015). Differences in calpain system, desmin degradation and water holding capacity between commercial Meishan and Duroc×Landrace×Yorkshire crossbred pork[J]. Animal Science Journal, Accepted. 6. Yin, Y., Liu, R., Zhang, W. G.,* Gao, F., and Zhou, G. H. (2015). Antioxidant and antibacterial activities of rosemary extract in raw ground pork patties[J]. Food Science and Nutrition, Accepted. 7. Guo, B., Greenwood, P. L., Café, L. N., Zhou, G. H., Zhang, W. G., and Dalrymple, B. P. (2015). T7ranscriptome analysis of cattle muscle identifies potential markers for skeletal muscle growth rate and major cell types[J]. BMC Genomics, Accepted. 8. Ali, S., Zhang W. G., Rajput, N., Khan, M. A., Li, C. B., and Zhou, G. H. (2015). Effect of multiple freeze-thaw cycles on the quality of chicken breast meat[J]. Food Chemistry, 173, 808-814. 9. Tang, C. B., Zhang, W. G., Dai, C., Li, H. X., Xu, X. L., and Zhou, G. H. (2015). Identification and quantification of adducts between oxidized rosmarinic acid and thiol compounds by UHPLC-LTQ-Orbitrap and MALDI-TOF/TOF Tandem Mass Spectrometry[J]. Journal of Agricultural and Food Chemistry, 63, 902–911. 10. Zhu, C. Z., Zhang, W. G., Zhou, G. H. and Xu, X. L. (2015). Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastro-intestinal digestion system[J]. Journal of the Science of Food and Agriculture, Accepted. 11. Chen, L., Feng, X. C., Zhang, Y. Y., Liu, X. B., Zhang, W. G., Li, C. B., Ullah, N., Xu, X. L., Zhou, G. H. (2015). Effect of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing[J]. Food Chemistry, 177, 280-287. 12. 王娟，张万刚，刘念，周光宏，徐幸莲 (2015). 梅山猪与三元杂交猪肉宰后成熟过程品质变化比较[J]. 食品科学, 36 (08) : 254-259. 13. 胡亚亚，邢路娟，周光宏，张万刚(2015). 不同提取方法对金华火腿粗肽液抗氧化活性的影响[J]. 食品工业科技, 已接收. 14. 王娟, 张万刚, 刘念, 周光宏, 徐幸莲 (2015). 梅山猪与三元杂交猪肉品质的比较[J]. 食品科学，已接收. 15. 殷燕, 张万刚, 周光宏 (2015). 迷迭香提取物对真空包装熟猪肉饼抗氧化和抑菌效果的影响[J]. 食品科学, 已接收. 16. 邢路娟, 胡亚亚, 张万刚, 周光宏(2015). 宣威火腿中粗肽的提取与抗氧化活性鉴定[J]. 南京农业大学学报, 已接收. 2014年 17. Li, Y. P., Liu, R., Zhang, W. G., Fu, Q. Q., Liu, N. and Zhou, G. H. (2014). Effect of nitric oxide on µ-calpain activation, protein proteolysis and protein oxidation of pork during postmortem aging[J]. Journal of Agricultural and Food Chemistry, 62, 5972-5977. 18. Gao, X. Q., Zhang, W. G., and Zhou, G. H. (2014). Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork patties[J]. LWT - Food Science and Technology, 58, 135-141. 19. Yin, Y., Zhang, W. G., Zhou, G. H., and Guo, B. (2014). Comparison of protein degradation, protein oxidation, and µ-calpain activation between pale, soft, exudative and red, firm, non-exudative pork during postmortem aging[J]. Journal of Animal Science, 92, 3745-3752. 20. Zhu, C. Z., Zhang, W. G., Kang, Z. L., Zhou, G. H., and Xu, X. L. (2014). Stability of an antioxidant peptide extracted from Jinhua ham[J]. Meat Science, 96, 783–789. 21. Dalrymple, B. P., Guo, B., Zhou, G. H. and Zhang, W. G. (2014). Using muscle gene expression to estimate triacylglyceride deposition, and relative contributions of fatty acid synthesis and fatty acid import in intramuscular fat in cattle[J]. Animal Production Science, 54, 1436-1442. 22. Guo, B., Kongsuwan, K., Greenwood, P. L., Zhou, G. H., Zhang W. G., and Dalrymple, B. P. (2014). A gene expression estimator of intramuscular fat percentage for use in both cattle and sheep[J]. Journal of Animal Science and Biotechnology, 5:35-46. 23. 殷燕, 张万刚, 周光宏（2014）. 八角茴香提取物在冷藏调理猪肉饼中抗氧化及抑菌效果的研究[J]. 南京农业大学学报, 6: 013，000-2030. 24. 殷燕, 张万刚, 周光宏(2014). 迷迭香提取物对冷藏调理猪肉饼品质的影响[J]. 食品科学, 22: 056. 25. 殷燕, 张万刚, 周光宏(2014). 迷迭香的生理功能及其在食品中的应用[J]. 食品工业科技, 22: 085. 2013年 26. Zhang, W. G., Xiao, S., and Ahn, D. U. (2013). Protein oxidation: basic principles and implications for meat quality[J]. Critical Reviews in Food Science and Nutrition, 53, 1191-1201. 27. Zhang, W. G., Marwan, A., Samaraweera, H., Lee, E. J., and Ahn, D. U. (2013). Breast meat quality of broiler chickens can be affected by managing the level of nitric oxide[J]. Poultry Science, 92, 3044-3049. 28. Zhu, C. Z., Zhang, W. G., Zhou, G. H., Xu, X. L., Kang, Z. L., and Yin, Y. (2013). Isolation and identification of antioxidant peptides from Jinhua Ham[J]. Journal of Agricultural and Food Chemistry, 61, 1265-1271. 29. 祝超智, 赵改名, 张万刚，周光宏（2013）. 不同保水性鸡肉的品质比较和相关性研究[J]. 食品科学, 34(13): 45-49. 30. 祝超智, 张万刚, 徐幸莲，周光宏（2013）. 金华火腿粗肽液的体外抗氧化活性[J]. 肉类研究, 6: 5-9. 31. 李雪, 杜萍, 黄蔡伦, 周光宏,张万刚（2013）. 基于营养均衡设计的低温乳化肠在贮藏期间品质及微生物的变化[J]. 食品工业科技, 2013, 34(6): 349-352. 2012年 32. Zhou, G. H., Zhang, W. G., and Xu, X. L. (2012). China’s meat industry revolution: challenges and opportunities for the future[J]. Meat Science, 92, 188-196. 33. Chen, L., Feng, X. C., Zhang, W. G., Xu, X. L. and Zhou, G. H. (2012). Effects of Inhibitors on the Synergistic Interaction between Calpain and Caspase-3 during Post-mortem Aging of Chicken Meat[J]. Journal of Agricultural and Food Chemistry, 60, 8465-8472. 34. Wang, J. M., Jin, G. F., Zhang, W. G., Ahn, D. U., and Zhan, J. H. (2012). Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey ham[J]. LWT-Food Science and Technology, 48, 102-106. 2011年 35. Zhang, W. G., Xiao, S., Lee, E. J., Himali, S., and Ahn, D. U. (2011). Consumption of oxidized oil increases oxidative stress in broilers and affects the quality of breast meat[J]. Journal of Agricultural and Food Chemistry, 59, 969-974. 36. Xiao, S., Zhang, W. G., Lee, E. J., Ma, C. W., and Ahn, D. U. (2011). Effects of diet, packaging and irradiation on protein oxidation, lipid oxidation and color of raw broiler thigh meat during refrigerated storage[J]. Poultry Science, 90, 1348-1357 (Co-first author). 37. Xiao, S., Zhang, W. G., Lee, E. J., Ma, C. W., and Ahn, D. U. (2011). Lipid and protein oxidation of chicken breast rolls as affected by dietary oxidation levels and packaging[J]. Journal of Food Science, 76, C612-617 (Co-first author). 38. Himali, S., Zhang, W. G., Lee, J. E., and Ahn, D. U. (2011). Egg yolk Phosvitin and functional phosphopeptides-Review[J]. Journal of Food Science, 76, R143-R150. 39. Zhang, J. H., Jin, G. F., Wang, J. M., and Zhang, W. G. (2011). Effect of intensifying high-temperature ripening on lipolysis and lipid oxidation of Jinhua ham[J]. LWT-Food Science and Technology, 44, 473-479. 2010年 40. Zhang, W. G., Xiao, S., Himali, S., Lee, E. J., and Ahn, D. U. (2010). Improving functional value of meat products. Meat Science, 86, 15-31. (Invited review paper for 56th International Congress of Meat Science and Technology). 41. Huff-Lonergan, E., Zhang, W. G., and Lonergan, S. M. (2010). Biochemistry of postmortem muscle-Lessons on mechanisms of meat tenderization. Meat Science, 86, 184-195. (Invited review paper for 56th International Congress of Meat Science and Technology). 2009年 42. Xiao, S., Zhang, W. G.,, Yang, Y., Ma, C. W., Ahn, D. U., Li, X., Lei, J. K., and Du, M. (2009). Hormone sensitive lipase (HSL) and adipose tissue triglyceride lipase (ATGL) changes in subcutaneous adipose tissue throughout the ripening process of dry-cured ham[J]. Food Chemistry, 121, 191-195. 43. Zhang, J., Z., Zhang, W. G., Zhang, T., Zeng, and G., Zhou. (2009). Effect of intensifying high-temperature ripening on proteolysis, lipolysis and flavor of Jinhua ham[J]. Journal of The Science of Food and Agriculture, 89, 834-842. 44. Zhang, W. G., Lonergan, S. M., Gardner, M. A., and Huff-Lonergan, E. (2006). Contribution of postmortem changes of integrin, desmin and µ-calpain to variation in water holding capacity of pork. Meat Science, 74, 578-585. 申请专利* 1. 张万刚，胡红燕，周光宏. 一种再生纤维素乳化液低脂乳化肠的制备方法，申请号2015102475476. 2. 张万刚，邢路娟，周光宏. 一种提取抗氧化多肽的方法，申请号201510097006X. 3. 张万刚，葛庆丰，周光宏. 一种绿茶香肠的加工方法，申请号201410579225.7. 4. 张万刚，葛庆丰，周光宏. 一种含脂带皮肉制品的抗氧化腌制工艺，申请号20141041325.5. 1.李春保、张万刚主编.《冷却猪肉加工技术》，中国农业出版社, 2014.1.