Yunge Liu

Title: Yunge Liu - Innovator in Beef Tenderness Improvement

Introduction

Yunge Liu is a notable inventor based in Taian, China. He has made significant contributions to the field of food science, particularly in improving the tenderness of beef through innovative chilling methods. His work is essential for enhancing meat quality and consumer satisfaction.

Latest Patents

Yunge Liu 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 thick pieces, vacuum skin packaged, and refrigerated for aging. This method is designed to enhance the tenderness of beef, making it more appealing to consumers.

Career Highlights

Yunge Liu is affiliated with Shandong Agricultural University, where he conducts research and development in food science. His innovative approach to meat processing has garnered attention in the industry, contributing to advancements in food technology.

Collaborations

Yunge Liu collaborates with colleagues such as Yimin Zhang and Xin Luo, who share his passion for improving food quality through scientific research. Their combined efforts aim to push the boundaries of food science and enhance the overall quality of meat products.

Conclusion

Yunge Liu's contributions to the field of food science, particularly through his patented fast chilling method, demonstrate his commitment to improving beef tenderness. His work not only benefits consumers but also sets a standard for innovation in the meat processing industry.