Company Filing History:
Years Active: 2023
Title: Yanwei Mao - Innovator in Beef Tenderness Improvement
Introduction
Yanwei Mao is a notable inventor based in Taian, China. He has made significant contributions to the field of food technology, particularly in improving the tenderness of beef. His innovative approach has the potential to enhance the quality of meat products, benefiting both consumers and the food industry.
Latest Patents
Yanwei Mao holds a patent for a fast chilling method aimed at improving beef tenderness. The patent outlines a systematic approach that includes several key steps. The first step involves sample pretreatment, where beef longissimus dorsi muscle is prepared by removing surface fat and connective tissue, followed by vacuum packaging. The second step is rapid chilling, which requires transferring the pre-treated sample to chilling equipment to reach a temperature of -3 degrees Celsius within five hours after slaughter. The third step involves chilling and aging at a super-chilled temperature for 24 hours post-slaughter. Finally, the fourth step includes cutting the sample into 2.5 centimeters thickness, vacuum skin packaging, and refrigerating for aging.
Career Highlights
Yanwei Mao is affiliated with Shandong Agricultural University, where he conducts research and development in food technology. His work focuses on innovative methods to enhance meat quality, showcasing his commitment to advancing agricultural practices.
Collaborations
Yanwei collaborates with colleagues such as Yimin Zhang and Xin Luo, contributing to a team effort in research and innovation within the field.
Conclusion
Yanwei Mao's contributions to the food technology sector, particularly through his patented fast chilling method, highlight his role as an innovator in improving beef tenderness. His work not only enhances meat quality but also reflects the importance of research in agricultural advancements.