Meat Session VIII - Eggs & Meat 2013

XV European Symposium on the Quality of Eggs and Egg Products and XXI European Symposium on the Quality of Poultry Meat

Wednesday, September 18th 2013

Photo album of the Meat Session VIII

 

 

	MEAT SESSION VII (Oggioni hall) Poultry meat products and novel foods Chair: M. Petracci
14:00-14:15	New processing approaches to continuously manufacture meat products. J. Weiss (University Hohenheim, Germany)
14:15-14:30
14:30-14:45	Utilization of egg white powder and olive oil in turkey meat emulsion systems. B. Ozturk (Ege University, Turkey)
14:45-15:00	Evaluation of the effect of active packaging on poultry meat fillet shelf-life. A. Pezzuto (Istituto Zooprofilattico Sperimentale delle Venezie, Italy)
15:00-15:15	Insights into the background of instrumental chicken breast meat colour as revealed by PLSR. P.C. Muth (University of Hohenheim, Germany)
15:15-15:30	Nutrient composition of broiler breast meat in relation to age and gender of the broiler. S. Janisch (University of Göttingen, Germany)

 

 

 

 

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