Product Quality

Meat conservation and further processing

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December 15, 2017 Advancia, antioxidant, bacteria, biological, chemical, conference, cooking, digestibility problems, discoloration, fat, fatty acids, freezing, hazards, health, human health, lipid oxidation, lipids, meat conservation, meat handling, meat processing, meat quality, myoglobin, oxidative stress, pathogens, polyunsaturated, protein oxidation, PUFA, rancidity, safety, sensory properties, silent threats, spoilage, storage, super chilling, texture issue, toxicity
Speaker:  Dr Mario ESTEVEZ (Extremadura University, Spain)



Session 2: Producing desirable meat,

ADVANCIA ACADEMY 2017: Nutritionist: a challenging job!

1st Advancia Academy - May 2017 – Barcelona


Feeding an ecosystem to transform feedstuffs into animal proteins 3 sessions:

1-Transforming feedstuffs into digestible nutrients,
2-Producing desirable meat,
3-Feeding the birds or the bugs: toward nutrition ecology.
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