Mauro Vitale, PhD

Mataró Area, Spain Spain

Meat Science Researcher

Education

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.