Meat Science and Processing

This session explores about the consumer perceptions, the clues they use to measure quality attributes and suggestions of ways through which the meat industry can meet consumer expectations more effectively.it also addresses the recent research on the nutritional importance of meat in the modern diet.

  • Factors Affecting the Quality of Raw Meat
  • The Nutritional Quality of Meat
  • Lipid-derived Flavours in Meat Products
  • Modelling Colour Stability in Meat
  • High Pressure Processing of Meat
  • Shelf Life Extension of Ground Meat
  • Maximising Texture Quality in Meat
  • Meat Stored at 4oC using Chitosan and an Oxygen Absorber

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