Webinars

Meat Color stability

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March 03, 2021 conservation, meat color, meat colour, meat quality, myoglobin, oxidation, oxidative state, stability, storage, variability, webinar
Dr. Cécile Berri; Prof Massimiliano Petracci; Paul Lopez share their insights about Meat Color stability.


Webinar #4: Meat Quality issues beyond myopathies
Most poultry conferences focused on breast myopathies (WB, WS…), but do not forget drip losses, cooking and processing losses as well as meat color change during storage.
Meat quality experts from academia as well as industry help us to understand those issues and to address the potential solutions.
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