PRODUCT QUALITY
 
 

PRODUCT QUALITY

This Program works on evaluation of meat quality from a technological, nutritional, sensory and social point of view with regard to genetics, food, pre and post mortem treatment of meat (pig, cattle, sheep, rabbit, poultry) and fish.

Consumer preferences. Knowledge of consumer opinion and acceptability in meat and fish related aspects.



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Publications

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  • Effet du sexe du porc sur les caractéristiques organoleptiques des muscles Semimembranosus et Biceps femoris du jambon sec
    2015 | Font i Furnols, M.; Claret, A.; Guerrero, L.; Romero, A.; Pearce, M.C.; Gispert, M.

  • Características organolépticas de los músculos Semimembranosus y Biceps femoris del jamón curado de cerdos Duroc según el sexo
    2015 | Font i Furnols, M.; Claret, A.; Guerrero, L.; Romero, A.; Gispert, M.

  • Efecto del sistema de producción en la terneza de la carne de vacuno
    2015 | Vitale, M.; Oliver, M.A.; Gil, M.; Devant, M.