国家肉品质量安全控制工程技术研究中心的成果介绍
序号 获奖名称 等级 授奖部门 年份1 传统肉制品品质形成机理及现代化生产研究与示范 教育部高校科技进步一等奖 教育部 20072 中国传统肉制品工业化生产研究与示范 全国商业科技进步特等奖 中国商业联合会 20063 禽肉腌腊制品工业化生产研究与示范 全国商业科技进步二等奖 中国商业联合会 20074 牛肉分级和牛肉制品加工技术研究 全国商业科技进步二等奖 中国商业联合会 20025 中国传统肉制品现代加工技术设备与产业化示范 中国食品工业科技进步一等奖 中国食品工业协会 20056 低温肉制品的综合保鲜技术 中国食品工业科技一等奖 中国食品工业协会 20077 传统畜禽肉制品加工关键技术与新产品开发 中国轻工业科技优秀奖 中国轻工业联合会 20088 基于“西式火腿综合保鲜和微胶囊技术”生产的牛肉火腿 2007年度优秀专利新产品一等奖 南京市人民政府 20079 冷却肉加工全程质量控制研究与示范 中国农业科学院科技成果一等奖 中国农业科学院 2006
国家肉品质量安全控制工程技术研究中心的中心论文
Biochemical changes during processing of traditional Jinhua ham . G H Zhou, G M Zhao . Meat Science,2007,77,1：114-120Productivity and carcass characteristics of Chinese Yellow Cattle and its crossbred Chinese Yellow Cattle . G. H. Zhou, L. Liu, X. L. Xiu, H. M. Jian, L. Z. Wang, B. Z. Sun and B. S. Tong . Meat Science,2001,Vol,58: 359-362Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE . Ping Hu, X L Xu, et al . Food Control,2009,20, 99-104Determination of intramuscular phospholipid classes and molecular species in Gaoyou duck . Daoying Wang, X L Xu, et al . Food Chemistry,2009,112, 150-155Changes of meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle during postmortem aging for Chinese Yellow bulls . C B Li, G H Zhou, et al. . International Journal of Food Science and Technology,2008,43, 838-845Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck . Weiming Xu, G H Zhou . Food Chemistry,2008,110, 279-284Dynamical changes of beef intramuscular connective tissue and muscle fiber during heating and their effects on beef tenderness . C B Li, G H Zhou, et al. . Food and Bioprocess Technology,2008,DOI 10.1007/s117-3Irradiated Chinese Rugao ham: changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening . Fashan Wei, X L Xu . Meat Science,2008,AcceptedStudy of the Lactobacillus sakei protective effect towards spoilage bacteria in vacuum packed cooked ham analyzed by PCR–DGGE . Ping Hu, X L Xu, et al. . Meat Science,2008,80, 462-469Electron microscopy of contractile bands in low voltage electrical stimulation beef . X Luo, G H Zhou, et al. . Meat Science,2008,80, 948-951Proteolysis in biceps femoris during Jinhua ham processing . G M Zhao, G H Zhou, et al. . Meat Science,2008,79, 39-45Rheological Properties of Myosin-Gelatin Mixtures . Y L Yang, G H Zhou . Journal of Food Science,2007,72（5）C270-C275Effects of carcass maturity on meat quality characteristics of beef semitendinosus muscle for Chinese Native Yellow steers . C B Li, G H Zhou, et al. . Animal,2007,1(5): 780-786Biochemical changes during processing of traditional Jinhua ham . G M Zhao, G H Zhou, et al. . Meat Science,2007,77, 114-120Changes in taste compounds of duck during processing . Y Liu, G H Zhou, et al. . Food Chemistry,2007,102: 22-26Comparative study of volatile compounds in traditional Chinese Nanjing marinated duck by different extraction techniques . Y Liu, G H Zhou, et al. . Int. J. Food Sci. & Techn.,2007,42, 543-550Mathematical optimization for energy consumption during freeze-drying of cooked beef slice . R M Luo, G H Zhou, et al. . Journal of Food Process Engineering,2007,583 - 601Effect of low dose gamma irradiation on beef quality and fatty acid composition of beef intramuscular lipid . Chen Y.J, G. H. Zhou , X. D. Zhu, X. L. Xu, X. Y. Tang, and F. Gao . Meat Science,2007,75,in pressChanges of arginyl and leucyl aminopeptidase activities in biceps femoris along Jinhua ham processing . G.M.Zhao, Y.L.Wang, W.Tian, G.H.Zhou, X.L.Xu and Y.X.Liu . Meat Science,2006,Vol,74:450-458Effects of low voltage electrical stimulation and pre-rigor rapid chilling on meat quality characteristics of Chinese Yellow bulls . C.B. Li, Y.J. Chen, X.L. Xu, M. Huang, T.J. Hu and G.H. Zhou . Meat Science,2006,Vol,72:9-17Changes of bacterial diversity and main flora in chilled pork during storage using PCR-DGGE . M.YLi, G.H.Zhou et al . Food Microbiology,2006,Vol,23:607-611Changes in taste compounds of duck during processing . Yuan Liu, Xing-lian Xu, Guang-hong Zhou . Food Chemistry,2006,In press,The mineral composition and microscopic changes in thoracic buttons of Chinese Yellow steer with age . C.B. Li, G.H. Zhou, X.L. Xu, M. Huang and M.Y. Li . Meat Science,2005,Vol,69:101-106Changes of alanyl aminopeptidase activity and free amino acid contents in biceps femoris during processing of Jinhua ham . G.M.Zhao, G.H.Zhou, W.Tian, X.L.Xu, Y.L.Wang and X.Luo . Meat Science,2005,Vol,71:612-619Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing . Yanjun Huan, Guanghong Zhou, Gaiming Zhao, Xinglian Xu and Zengqi P . Meat Science,2005,Vol 71:291-299Time-related changes in cathepsin B and L activities during processing of Jinhua ham as a function of pH, salt and temperature . G.M.Zhao, G.H.Zhou, Y.L.Wang, X.L.Xu, Y.J.Huan and J.Q.Wu . Meat Science,2005,Vol,70:381-388Comparisons of meat quality characteristics and intramuscular connective tissue between beef longissimus dorsi and semitendinosus muscles . C B Li, G H Zhou, et al. . Journal of Muscle Foods,2007,18(2): 143-161Prediction of yield of retail cuts for native and crossbred Chinese Yellow cattle . Y J Chen, G H Zhou . Animal Science Journal,2007,78, 440–444Effects of marbling on meat quality characteristics and intramuscular connective tissue of beef longissimus muscle . C B Li, G H Zhou, et al. . Asian Australasian Journal of Animal Science,2006,19(12): 1799-1808Effects of low voltage electrical stimulation and chilling methods on quality traits of pork M. longissimus lumborum . Wenhong Zhang, Zengqi Peng, et al. . Journal of Muscle Foods,2007,18 (1),109-119Tracing processes of rigor mortis and subsequent resolution of chicken breast muscle using a texture analyzer . Chunbao Li. P L Shi. X L Xu, et al. . Journal of Food Engineering,2009,In Press, Accepted Manuscript, Available online 4Study on kinetics of mass transfer in water-boiled salted duck during wet-curing . Lei Du. G H Zhou, et al. . Journal of Food Engineering,2009,In Press, Accepted Manuscript, Available online 4Influence of caspase3 selective inhibitor on proteolysis of chicken skeletal muscle proteins during post mortem aging . Ming Huang. F Huang, X L Xu, et al. . Food Chemistry,2009,Volume 115, Issue 1, 1 July 2009, Pages 181-186Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening . Fashan Wei. X L Xu. G H Zhou, et al. . Meat Science,2009,olume 81, Issue 3, March 2009, Pages 451-455Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing . Hai-Jun Chang.G H Zhou, et al. . Food Bioprocess Technology,2009,Received: 13 June 2009 / Accepted: 9 September 200Effect of heat-induced changes of connective tissue And collagen on meat texture properties of beef Semitendinosus muscle . Hai-Jun Chang. X L Xu. C B Li, et al. . International Journal of Food Properties,2009,Date-Submitted:18-Jul-2009A comparison of heat-induced changes of intramuscular connective tissue and collagen of beef Semitendinosus muscle during water-bath and microwave heating . H.J.CHANG, X.L.XU, C.BLI, M.HUANG, D.YLIU, and G.H.ZHOU . Journal of Food Process Engineering,2009,Manuscript ID:JFPE-2009-May-0145.R1
中国农业科学院与中国农业大学校长哪个行政级别大?
国务院2021年任命吴孔明为中国农业科学院院长时，特标注“副部长级”字样，表明是高配；由此推导出：中国农科院为正厅级建制单位，只是其院长(个人级别)高配为副部长级而已；
如果农科院真的是副部级建制单位，那任命吴孔明为院长时，是绝对不会标注“副部长级”字样的。
国务院2017年任命孙其信为中国农业大学校长时，特标注“副部长级”字样，表明也是高配；由此推导出：中国农业大学也是正厅级建制单位，只是其校长(个人级别)高配为副部长级而已；
如果中农大真的是副部级建制单位，那任命孙其信为校长时，是绝对不会标注“副部长级”字样的。
因此，中国农科院院长的个人级别与中国农业大学校长的个人级别是相同的，都是副部长级高配；中国农科院与中国农业大学的建制级别也相同，都是正厅级建制单位。
同理：北京大学、清华大学、上海交大、哈工大、四川大学、大连理工等高校，也都是正厅级建制高校；只是书记校长的个人级别高配为副部长级而已，所以任命时特别标注“副部长级”字样。
这些书记、校长、中国农科院院长(吴孔明)，都是是副部级的人，在正厅级的岗位上任职；所以任命时才会特别标注“副部长级”字样。
副省级城市就不同了，副省级城市是真正的副省级建制单位；所以任命市委书记和市长时就无需标注“XX级别”字样。
单位建制的级别与个人级别，不是一码事；高配不等于岗位级别改变。
南京农业大学是什么行政级别
南京农业大学是211的、教育部直属的副部级高校。1949年4月，南京解放，国立中央大学农学院的教学工作未受影响。1949年8月8日，根据南京市军管会文教委员会通知，国立中央大学改名为国立南京大学。12日，成立国立南京大学校务委员会，中央大学农学院也随之更名为南京大学农学院。抗战胜利后，金陵大学回迁至南京汉口路原址，并于9月份如期开学。根据华东军政委员会教育部的决定及《金陵大学、金陵女子文理学院两校合并筹备委员会拟具的两校合并方案》，1951年9月，两校合并为公立金陵大学。至此，金陵大学农学院结束了37年的教会学校历史。学校北依紫金山，西临明城墙，整个校园与中山陵风景区浑然一体，毗邻全国重点文物保护单位——下马坊。下马坊是钟山风景区的标志性建筑之一，亦是世界文化遗产明孝陵的重要组成部分，设于1393年（明朝洪武二十六年）。牌坊体型伟岸，雕刻精细，书体公正，是明代初期石刻建筑的精品。1979年1月，中共中央办公厅发出了“关于南京农学院复校问题”的电报指示，1979年1月11日，中共农林部党组、中共江苏省委联合提出了“贯彻中央关于南京农学院复校问题的实施意见”。不久，由农林部和江苏省革委会联合向国务院报告，恢复南京农学院为全国重点大学，实行农林部和江苏省双重领导的体制。同年，南京农学院在原校址恢复建制。
