French National Research Institute for Agriculture, Food and the Environment | Ireland
Dr. JingJing Liu is a meat science researcher specializing in beef and lamb quality, sensory evaluation, carcass grading, and sustainability-driven production systems. Her research integrates meat quality traits, consumer perception, and agroecological farming to support the development of holistic, consumer-focused beef quality frameworks for Europe, particularly Ireland. She has strong expertise in international beef grading systems, rapid quality assessment technologies, and consumer studies on meat alternatives, including cultured meat. Her work bridges production, processing, and consumer science to enhance meat quality, animal welfare, and environmental sustainability. She has ~1,000 citations (Google Scholar) with an h-index of 14 and 15 i10-index, and 692 citations in Scopus across 19 documents with an h-index of 13.
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