Tagged with meat quality
Poultry
Solutions to reduce drip loss
Dr. Cécile Berri; Prof Massimiliano Petracci share their insights about the solutions to reduce...
Gut Health
Fibre fermentation and the possible role of...
Speaker: Dr Helle Nygaard LAERKE (Aarhus Univ, Denmark) Presentation: Butyrate, either...
Environment Impact
Towards a more sustainable pig production:...
Speaker: Dr Jean-Yves DOURMAD (Swine Research Centre, INRA Rennes, France) Presentation: The...
Nutritional Requirements
Refining the sulfur amino acid requirements: a...
Speakers Dr Alex CORZO, Aviagen, NCA Prof Mike KIDD, Arkansas Univ, USA Refining the sulfur...
Poultry
Meat: from muscle to food: oxidative challenges...
Speaker: Prof Mike LILBURN Breast myopathies is linked with muscle oxidative metabolism but how...
Heat Stress
Muscle biology and meat quality
Speaker: Dr Cécile Berri, Poultry Research Unit, BOA, INRA, France Heat-exposed birds will...
Swine
The pig of tomorrow: technological quality,...
Speaker: Patrick Chevillon, IFIP, Rennes, France Less fresh meat consumed but more consumer’s...
Swine
Methionine and selenium as levers to improve...
Speaker: Dr Mickaël Briens; Dr Dolores I. Batonon-Alavo, Adisseo, France Sulfur amino acids and...
Poultry
The final objective: producing desirable meat
Speakers: Prof Peter SURAI and Dr Mario ESTEVEZ Roundtable Session 2: Producing desirable meat,...
Poultry
Meat defaults: what do we know on their...
Speaker: Dr Massimiliano PETRACCI (Bologna University, Italy) Session 2: Producing desirable...
Product Quality
Meat conservation and further processing
Speaker: Dr Mario ESTEVEZ (Extremadura University, Spain) Session 2: Producing desirable...
Product Quality
From muscle to meat: physiological and...
Speaker: Dr Michel DUCLOS (INRA, France) Session 2: Producing desirable meat, ADVANCIA...
