On June 1, 2023, under the leadership of Prof. Haizhou Wu, the group’s first postdoctoral researcher, Dr. Liubing Yang, and first PhD student, Wei Luo, began working together to establish AI-Meat Lab’s first meat science laboratory. After nearly two months of preparation and construction, the laboratory was initially completed in August 2023, marking an important milestone in the development of the group’s research infrastructure.
As one of the group’s earliest initiatives, the laboratory was built from the ground up. The process involved laboratory space planning, workbench layout, equipment procurement and installation, workspace organization, and the establishment of basic laboratory management procedures. Prof. Wu and the two founding members worked closely throughout the process, gradually transforming an empty space into a functional research facility capable of supporting fundamental studies in meat science.
To meet the initial research needs in meat quality and safety, the group progressively equipped the laboratory with essential scientific instruments, including a UV–Vis spectrophotometer, freeze dryer, centrifuges, low-temperature storage facilities, and other basic laboratory equipment. Dedicated areas for sample preparation, physicochemical analysis, and sample storage were also established, creating a well-organized and functional research environment. These facilities provided the essential experimental foundation for subsequent investigations into meat quality deterioration and related scientific challenges.
Beyond improving research infrastructure, the establishment of the laboratory also represented an important chapter in the group’s early development. As the first postdoctoral researcher and PhD student of AI-Meat Lab, Dr. Yang and Wei Luo were actively involved in the laboratory’s construction from the very beginning. Working alongside Prof. Wu, they contributed to equipment installation, the development of experimental facilities, and daily laboratory management. Their collective efforts laid a solid foundation for future laboratory operations and the integration of new group members, while fostering a culture of teamwork, shared responsibility, and collaboration.
The establishment of the first meat science laboratory provided an essential foundation for AI-Meat Lab’s research in meat quality deterioration mechanisms, bioactive factor discovery, and technologies for meat quality preservation and enhancement. Building on this foundation, the group aims to further strengthen its research facilities, explore the integration of food science with artificial intelligence and other emerging technologies, and gradually develop an innovative meat science research team with an international outlook.
Starting with just three founding members and a single laboratory, AI-Meat Lab embarked on a new chapter of scientific exploration, interdisciplinary innovation, and team development.
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