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Education

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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.