Improvement of the quality and safety of meat and poultry products

ObjectivesTo define chemical, biochemical, metabolic, and physical factors that affect the quality and value of fresh meat and raw materials used for value added products.To develop and study novel non-meat ingredient, processing and packaging systems to enable quality, nutritional and safety improvements of processed and value-added meat and poultry products.To assess the impact of production and processing on poultry products used in value added systems.Assess the impact of process interventions on the level of microbiological contamination on fresh and processed meats.