Integrated Meat Quality
From farm to fork approach
Integrated Meat Quality to develop research focused on
(1) the use of in vivo non-invasive techniques as tools to evaluate body composition and to estimate carcass composition and quality of farm animal Species
(2) assess factors that may affect sensory and chemical characteristics of meat and meat products and evaluate feasible and cost-effective strategies (e.g. packing, natural additives) to control spoilage and pathogenic microflora.