Chinese meat scientist visiting NSW DPI in Cowra

Dr Yimin Zhang from Shandong Agricultural University (SDAU) in Tainan, Shandong Province in China has been in Cowra for six months.
Dr Yimin Zhang from Shandong Agricultural University (SDAU) in Tainan, Shandong Province in China has been in Cowra for six months.

Chinese scientist Dr Yimin Zhang is visiting the NSW Department of Primary Industries (DPI) Centre for Red Meat and Sheep Development near Cowra for six months.

Dr Yimin Zhang from Shandong Agricultural University (SDAU) in Tainan, Shandong Province in China, will spend her time working with NSW DPI senior principal research scientist, Dr David Hopkins and research scientists Dr Benjamin Holman and Dr Steph Fowler.

NSW DPI has a Memorandum of Understanding (MOU) with SDAU to facilitate staff and student exchanges and conduct joint projects.

Dr Zhang obtained a PhD in food science and a masters degree in food processing and storage engineering from SDAU.

She has worked at SDAU and lectures undergraduate students in meat science and processing subjects.

She is also currently leading two national meat science research projects.

Funded by the Natural Science Foundation of China, one project is investigating the potential mechanisms of colour development of beef with varying ultimate pH (pHs at 5.40-5.79; 5.80-6.09; above 6.10) based on mitochondrial proteomics.

The other, which is supported by the Chinese Ministry of Science and Technology, aims to develop high-barrier packages for Chinese traditional smoked and roasted meat products.

Dr Zhang has also been the principal China-based investigator for an international project which explored the shelf-life of Australia produced chilled beef in overseas markets, in collaboration with researchers from CSIRO Agriculture and Food.

Under the supervision of Dr Hopkins, who is also an Adjunct Professor at SDAU, Dr Zhang hopes to gain new knowledge and skills in the preparation of papers and data analysis.

She has already co-authored a number of papers with Dr Hopkins on packaging meat, proteomics and electrical stimulation. She will also work with Dr Holman and Dr Fowler to refine experimental skills.