孙宝忠 - 中国农业科学院北京畜牧兽医研究所 -

个人简介

1984年获河北农业大学学士学位；1988年获东北农业大学硕士学位；2004年获中国农业大学博士学位。1988年至今在中国农业科学院北京畜牧兽医研究所工作。

研究领域

主要开展优质畜产品安全质量结构设计与标准，在场在线品质检测、产品品位评价技术与屠宰加工安全控制与质量改进技术研究。

近期论文

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Using near-infrared reflectance spectroscopy to predict physical parameters of beef[J]. Spectroscopy Letters,2018,51(4). The Breed and Sex Effect on the Carcass Size Performance and Meat Quality of Yak in Different Muscles,[J].KOREANJFOODSCIAN, 2016,36(2):223-229. Lactobacillus fermentum Suo Attenuates HCl/Ethanol Induced Gastric Injury in Mice through Its Antioxidant EffectsInduced Gastric Injury in Mice through Its Antioxidant Effects,[J].Nutrients,2016, 8(3):155. Effect of electrical stimulation and hot boning on the eating quality of Gannan yak longissimus lumborum, [J]. Meat Science, 2015, 112(4):3-8. Using near infrared spectroscopy to predict the physical traits of Bosgrunniens meat,[J].LWT-Food Science and Technology,2015,64 (2) :602-608. Myofiber characteristics and their influences on beef quality of three major muscles from Chinese Simmental cattle, [J]. Canadian Journal of Animal Science.2015,1918,97（1）. Development of near infrared reflectance spectroscopy to predict. [J].Meat Science 2014, 98(2):110.