Hong Zhuang
Papers
1
Total Citations
4
H-Index
1
About
Hong Zhuang is a leading researcher in poultry science and food engineering, with a primary focus on meat quality assessment and processing technologies. Her work has significantly advanced the understanding of woody breast condition in broiler meat, a costly quality defect affecting the poultry industry. In her highly cited 2023 study, "Characterizing the spatial distribution of woody breast condition in broiler breast fillet by compression force measurement," Zhuang developed a novel method using compression force to map the heterogeneous texture of affected fillets. This contribution provides a practical, objective tool for detecting and quantifying woody breast severity, enabling better sorting and processing strategies. Her research has garnered over 4 citations, reflecting its immediate relevance to both academic researchers and industry stakeholders seeking to mitigate economic losses. Zhuang’s interdisciplinary approach—bridging meat science, engineering, and sensory analysis—has established her as a key voice in improving poultry product quality. Her work not only addresses a pressing industry challenge but also lays the groundwork for future innovations in non-destructive meat evaluation.
Research Focus
Key Achievements
Top Papers
- 1