Mauro Vitale, PhD

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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.

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

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Mauro Vitale, PhD

Präsentationen

Madurar o no madurar: ventajas e inconvenientes de los distintos procesos de maduración (en carne de vacuno).

Applications of computed tomography in the meat sector

Optimización de los cortes en la canal para incrementar los beneficios