Personal Information
Organización/Lugar de trabajo
Mataró Area, Spain Spain
Ocupación
Meat Science Researcher
Sector
Education
Acerca de
Our efforts are focused on improving the nutritional, technological and sensory quality of fresh meat. To achieve this objective we can offer different possibilities to the industry:
- Nutritional and technological characterization of beef, pork and poultry products.
- Sensory characterizations and consumers studies for different meat products.
- Specific solutions for meat ageing (both dry and wet).
- Specific solutions for fresh meat quality issues.
- Specific courses for the industrial sector including topics related with the improvement of meat shelf life and the valorization of traditional products.
Etiquetas
irta
maduración
meat aging
meat ageing
carne vacuno
calidad carne
optimización cortes
cerdo
canal
calidad de canal
dry aging
beef
product quality
meat
wet aging
fresh meat
carcass quality
carcass
computed tomography
pork
Ver más
Presentaciones
(3)Personal Information
Organización/Lugar de trabajo
Mataró Area, Spain Spain
Ocupación
Meat Science Researcher
Sector
Education
Acerca de
Our efforts are focused on improving the nutritional, technological and sensory quality of fresh meat. To achieve this objective we can offer different possibilities to the industry:
- Nutritional and technological characterization of beef, pork and poultry products.
- Sensory characterizations and consumers studies for different meat products.
- Specific solutions for meat ageing (both dry and wet).
- Specific solutions for fresh meat quality issues.
- Specific courses for the industrial sector including topics related with the improvement of meat shelf life and the valorization of traditional products.
Etiquetas
irta
maduración
meat aging
meat ageing
carne vacuno
calidad carne
optimización cortes
cerdo
canal
calidad de canal
dry aging
beef
product quality
meat
wet aging
fresh meat
carcass quality
carcass
computed tomography
pork
Ver más