梁荣蓉，女，工学博士，教授，硕士生导师，兽医学博士后；美国爱荷华州立大学访问学者，美国肉类协会（AMSA）会员，国家牛肉加工技术研发专业中心、国家肉牛牦牛产业技术体系加工研究室骨干成员，中国畜产品加工研究会会员，鲁青高原生态农牧专家，潍坊市畜禽加工与质量安全重点实验室学术委员会主任。

近年来主持国家自然科学基金面上项目、国家自然科学基金青年项目、国家“十二五”科技支撑计划子课题、山东省自然科学基金面上项目、山东省重点研发计划等课题，与企业合作项目多项；参与国家肉牛牦牛产业技术体系、国家自然科学基金项目和山东省现代农业产业技术体系等多项重大项目；在Food Chemistry、Food Research International和Meat Science等国内外刊物发表文章110余篇，其中SCI、EI收录论文80余篇；申获专利8项，副主编著作和教材3部，参与制定山东省地方标准2项、团体标准6项；获得山东省高等学校科学技术奖一等奖1项，滨州市科技进步奖二等奖1项；指导大学生创新创业大赛获得国家铜奖、省级二等奖和校级一等奖多项，被评为“优秀指导教师”；指导研究生获得山东省研究生创新成果奖等。

Email: rrliang@sdau.edu.com

联系电话：0538-8246007

研究方向：

肉类品质调控、肉类加工、肉类贮藏保鲜和肉类营养评价

硕士招生方向：

食品科学与工程、食品工程

主讲课程：

1.《肉与肉制品工艺学》（国家首批一流本科课程）

2.《食品工艺学》

3.《肉制品加工实验》

代表性科研项目：

1.国家自然科学基金面上项目：基于肌红蛋白构象及其氧化还原体系探究tt-DDE加速生鲜牛肉肉色劣变的分子机制（32372384），2024.01-2027.12，主持；

2.国家自然科学基金面上项目：基于脂质组学和蛋白组学对熟制牛肉提前褐变现象产生机制的研究（31871731），2019.01-2022.12，主持；

3.国家自然科学基金青年项目：宰前急性热应激诱导类PSE鸡肉形成的分子机制（31401518），2014.01-2017.12，主持；

4.国家“十二五”科技支撑计划子课题：生鲜调理鸡肉制品包装新技术；微生物预报和货架期预测技术研究开发（2012BAD28B03-9），2012.01-2015.12，主持；

5.山东省自然科学基金面上项目：基于分子空间结构变化对不同 pH 值影响牛肉肌红蛋白热稳定性分子机制的研究（ZR2023MC165），2024.01-2026.12，主持；

6.山东省重点研发计划：熟制牛肉提前褐变现象控制技术研发（2019GNC106050），2019.01-2021.12，主持；

7.中央引导地方科技发展专项资金项目子课题：肉牛肉羊健康养殖及屠宰分割加工技术研发与推广应用（YDZX2022135），2022.11-2024.11，主持；

8.山东省重点研发计划（农业良种工程）子课题：优质特色兼用型鸡新品种选育（2023LZGC018），2024.01-2025.12；主持；

9.山东省农业重大应用创新项目子课题：优质高档肉牛生产技术研究，2010.01-2013.12，主持；

10.潍坊市重点研发计划：冰鲜鸡肉产品新型减菌及关键护色技术研究及产业化（2021ZJ123），2021.10-2022.12；

11.国家农业农村部现代农业产业技术体系（肉牛牦牛）岗位科学家专项资助项目，（CARS-37），2022-01至2025-12，第二位参与。

代表性文章：

1.Rongrong Liang, Wenyan Zhang, Yanwei Mao, Yimin Zhang, Ke Li, Xin Luo, Xiaoyin Yang*. Effects of CO2 on the physicochemical, microbial, and sensory properties of pork patties packaged under optimized O₂ levels. Meat Science,2024, 209:109422.

2.Jiajing Qi#, Xiaoyin Yang#, Ying Cui, Yimin Zhang, Xin Luo, Yanwei Mao, Baochen Xu, Lixian Zhu, Rongrong Liang*. Multispectral and molecular dynamics study on the impact of trans, trans-2,4-decadienal and 4-hydroxy-2-nonenal on myoglobin redox stability. Food Chemistry, 2024:137366.

3.David L. Hopkins, Lebao Niu, Rongrong Liang*. Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles. Meat Science, 2023, 206:109326.

4.Ying Cui, Jiajing Qi, Jiqiang Li, Yimin Zhang, Xiaoyin Yang, Luo Xin, Lebao Niu, Baochen Xu, Zhanyu Qian, Lixian Zhu*, Rongrong Liang*. Effects of dietary resveratrol supplementation in cattle on the anti-oxidative capacity and meat quality of beef steaks under high‑oxygen packaging. Meat Science, 2023, 204:109238.

5.Xiaoyin Yang, Baochen Xu, Xiran Zhang, Xin Luo, Yimin Zhang, Yanwei Mao, Rongrong Liang*. Shelf-life extension of chilled and superchilled dark-cutting beef held under combined anoxic master packaging and high-oxygen packaging both enriched with carbon dioxide. Food Packaging and Shelf Life, 2022, 34:100940.

6.Xiaoyin Yang#, Baochen Xu#, Hongmei Lei, Xin Luo, Lixian Zhu, Yimin Zhang, Yanwei Mao, Rongrong Liang*. Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging. Journal of Integrative Agriculture, 2022, 21(8): 2445-2455. 

7.Xiaoyin Yang, Yi Zhang, Xin Luo, Yimin Zhang, Lixian Zhu, Baochen Xu, David L. Hopkins, Rongrong Liang*. Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions. Meat Science, 2022, 188: 108773.

8.Xue Chen, Pengcheng Dong, Ke Li, Lixian Zhu, Xiaoyin Yang, Yanwei Mao, Lebao Niu, David L. Hopkins, Xin Luo, Rongrong Liang*, Yimin Zhang*. Effect of the combination of superchilling and super-chilled storage on shelf-life and bacterial community dynamics of beef during long-term storage. Meat Science, 2022, 192: 108910. 

9.Xiaoyin Yang, Joseph G. Sebranek, Xin Luo, Wangang Zhang, Mengmeng Zhang, Baochen Xu, Yimin Zhang, Rongrong Liang*. Effects of calcium salts on the physicochemical quality of cured beef sausages during manufacturing and storage: A potential calcium application for sausages with alginate casings. Foods, 2021, 10(11): 2783.

10.Mingyue Zhang, Chaoyu Zhai, Xin Luo,Hai Lin, Minghao Zhang, Lixian Zhu, Mahesh N. Nair, Dong U. Ahn, Rongrong Liang*. An early-postmortem metabolic comparison among three extreme acute heat stress temperature settings in chicken breast muscle. Journal of Food Science and Technology, 2021, 58: 4823-4829.

11.Xiaoyin Yang*, Xin Luo, Yimin Zhang, David L. Hopkins, Rongrong Liang*, Pengcheng Dong, Lixian Zhu. Effects of microbiota dynamics on the color stability of chilled beef steaks stored in high oxygen and carbon monoxide packaging. Food Research International, 2020,134,109215. Doi:10.1016/j.foodres.2020.109215 

12.Minghao Zhang, Lixian Zhu, Yimin Zhang, Yanwei Mao, Mingyue Zhang, Pengcheng Dong, Lebao Niu, Xin Luo*, Rongrong Liang*. Effect of different short-term high ambient temperature on chicken meat quality and ultra–structure. Asian-Australas Journal of Animal Science, 2019, 32(5) :701-710. Doi:10.5713/ajas.18.0232

13.Rongrong Liang, Joseph Sebranek, Rodrigo Tarte. Depletion of Nitrite from Meat Curing Brines during Refrigerated Storage. Animal Industry Report, 2018.02, AS664(R3203).

14.Rongrong Liang*, Jing Dong, Xin Luo. Optimization of Processing Technology of Chilled Freshly Prepared Steaks Using Unfattened Beef. Meat and Muscle Biology, 2018, 1(3).

15.Renhuan Wang#; Rongrong Laing#; Hai Lin; Lixian Zhu; Xin Luo*. Effect of acute heat stress and slaughter processing on poultry meat quality and postmortem carbohydrate metabolism. Poultry Science, 2017, 96, 738-746. Doi:10.3382/ps/pew329

16.Rongrong Liang, He Zhu, Yanwei Mao, Yimin Zhang, Lixian Zhu, Daren Conforth, Renhuan Wang, Xianyong Meng, Xin Luo*. Tenderness and sensory attributes of the longissimus lumborum muscles with different quality grades from Chinese fattened yellow crossbred steers. Meat Science, 2016, 112, 52-57. Doi:10.1016/j.meatsci.2015.10.004

17.Rongrong Liang, Xiaoqiao Yu, Renhuan Wang, Xin Luo, Yanwei Mao, Lixian Zhu, Yimin Zhang. Bacterial Diversity and Spoilage-Related Microbiota Associated with Freshly Prepared Chicken Products under Aerobic Conditions at 4℃. Journal of Food Protection, 2012, 75(6):1057-1062.