Xue Chen

Title: Innovations in Beef Tenderness: The Contributions of Xue Chen

Introduction

Xue Chen is an innovative inventor based in Taian, China. He has made significant contributions to the field of food science, particularly in improving the tenderness of beef through his patented methods. His work is essential for enhancing meat quality and consumer satisfaction.

Latest Patents

Xue Chen holds a patent for a fast chilling method aimed at improving beef tenderness. The patent outlines a systematic approach that includes several steps: first, the pretreatment of beef longissimus dorsi muscle by removing surface fat and connective tissue, followed by vacuum packaging. Next, the pre-treated sample is rapidly chilled to a temperature of -3 degrees Celsius within five hours after slaughter. The process continues with chilling and aging at a super-chilled temperature for 24 hours, and finally, the sample is cut into 2.5 centimeters thickness, vacuum skin packaged, and refrigerated for aging. This innovative method significantly enhances the tenderness of beef, making it more appealing to consumers.

Career Highlights

Xue Chen is affiliated with Shandong Agricultural University, where he conducts research and develops innovative solutions in food science. His work has garnered attention for its practical applications in the meat industry, contributing to better quality products.

Collaborations

Xue Chen collaborates with notable colleagues, including Yimin Zhang and Xin Luo, who contribute to his research efforts. Their teamwork enhances the scope and impact of their innovations in the field.

Conclusion

Xue Chen's contributions to the meat industry through his patented fast chilling method exemplify the importance of innovation in food science. His work not only improves beef tenderness but also sets a standard for quality in meat processing.