Webinars

Webinar #4: Meat Quality issues beyond myopathies

502 views
March 03, 2021 AA, acid meat, amino acids, antioxidants, breast meat yield, conservation, DFD, field situation, genetics, measurement methods, measures, measuring, meat color, meat colour, meat defaults, meat defects, meat quality, meat storage, membrane integrity, muscles, muscles structure, myoglobin, myopathies, myopathy, nutritional solutions, oxidation, pH fall, pHu, post-mortem metabolism, proteins quality, PSE, reducing losses, slaughter age, slaughter stress, ultimate pH, variability, water holding capacity, webinar
Dr Cécile Berri; Prof Massimiliano Petracci; Paul Lopez and Pierre-André Geraert held this webinar on "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.
Add a comment...
Post as (log out)