Yingbo Peng

Title: Innovations in Meat Tenderness: The Contributions of Yingbo Peng

Introduction

Yingbo Peng is an innovative inventor based in Jiangsu, China. He has made significant contributions to the field of food science, particularly in improving the tenderness of meat products. His work not only enhances the quality of meat but also has economic implications for the industry.

Latest Patents

Yingbo Peng holds a patent for a method titled "Method for improving tenderness of raw meat and meat product by mechanical vibration." This innovative technique involves mechanically vibrating raw meat to loosen its tissue, thereby enhancing tenderness. The method can also be applied during the curing process, reducing curing time while improving the sensory quality of the meat. This patent addresses the common issue of meat tenderness and aims to improve the overall quality and safety of meat products.

Career Highlights

Yingbo Peng is affiliated with Nanjing Agricultural University, where he conducts research and development in food science. His work has garnered attention for its practical applications in the meat industry, contributing to both sensory quality and economic benefits for enterprises.

Collaborations

Yingbo Peng collaborates with notable colleagues, including Yawei Zhang and Lu Yang, who contribute to his research endeavors. Their combined expertise enhances the impact of their work in the field of food science.

Conclusion

Yingbo Peng's innovative approach to improving meat tenderness through mechanical vibration represents a significant advancement in food technology. His contributions not only solve practical problems in the meat industry but also pave the way for future developments in food processing.