FeedChannel feedchannel@feedchannel.online https://www.feedchannel.online en-us Visualplatform http://blogs.law.harvard.edu/tech/rss FeedChannel episodic no https://www.feedchannel.online/files/rv1.7/sitelogo.gif https://www.feedchannel.online http://www.feedchannel.online/webinar-4-meat-quality-issues-1 <p>Dr Cécile Berri; Prof Massimiliano Petracci; Paul Lopez and Pierre-André Geraert held this webinar on "Meat Quality issues beyond myopathies": Most poultry conferences focused on breast myopathies (WB, WS…), but do not forget drip losses, cooking and processing losses as well as meat color change during storage. Meat quality experts from academia as well as industry help us to understand those issues and to address the potential solutions.</p><p><a href="http://www.feedchannel.online/webinar-4-meat-quality-issues-1"><img src="http://www.feedchannel.online/64968558/66511601/a0a8bcceb68b1eb03378ebe81a81667a/standard/download-4-thumbnail.jpg" width="600" height="338"/></a></p> http://www.feedchannel.online/photo/66511601 Wed, 03 Mar 2021 10:08:10 GMT Webinar #4: Meat Quality issues beyond myopathies Dr Cécile Berri; Prof Massimiliano Petracci; Paul Lopez and Pierre-André Geraert held this webinar on "Meat Quality issues beyond myopathies": Most poultry conferences focused on breast myopathies (WB, WS…), but do not forget drip losses, cooking and processing losses as well as meat color change during storage. Meat quality experts from academia as well as industry help us to understand those issues and to address the potential solutions. Dr Cécile Berri; Prof Massimiliano Petracci; Paul Lopez and Pierre-André Geraert held this webinar on "Meat Quality issues beyond myopathies": Most poultry conferences focused on breast myopathies (WB, WS…), but do not forget drip losses, cooking... FeedChannel 59:45 <p>Dr Cécile Berri; Prof Massimiliano Petracci; Paul Lopez and Pierre-André Geraert held this webinar on "Meat Quality issues beyond myopathies": Most poultry conferences focused on breast myopathies (WB, WS…), but do not forget drip losses, cooking and processing losses as well as meat color change during storage. Meat quality experts from academia as well as industry help us to understand those issues and to address the potential solutions.</p><p><a href="http://www.feedchannel.online/webinar-4-meat-quality-issues-1"><img src="http://www.feedchannel.online/64968558/66511601/a0a8bcceb68b1eb03378ebe81a81667a/standard/download-4-thumbnail.jpg" width="600" height="338"/></a></p> AA acid meat amino acids antioxidants breast meat yield conservation DFD field situation genetics measurement methods measures measuring meat color meat colour meat defaults meat defects meat quality meat storage membrane integrity muscles muscles structure myoglobin myopathies myopathy nutritional solutions oxidation pH fall pHu post-mortem metabolism proteins quality PSE reducing losses slaughter age slaughter stress ultimate pH variability water holding capacity webinar http://www.feedchannel.online/meat-quality-issues-questions-and <p>Cécile Berri; Prof Massimiliano Petracci and Pierre-Andre Geraert have a Questions and answers session with the webinar attendees.<br><br><br><div><b>Webinar #4: Meat Quality issues beyond myopathies</b></div><div>Most poultry conferences focused on breast myopathies (WB, WS…), but do not forget drip losses, cooking and processing losses as well as meat color change during storage.</div><div>Meat quality experts from academia as well as industry help us to understand those issues and to address the potential solutions.</div></p><p><a href="http://www.feedchannel.online/meat-quality-issues-questions-and"><img src="http://www.feedchannel.online/64968558/66511902/f332327d0305c25819f9c552fe9446ee/standard/download-4-thumbnail.jpg" width="600" height="338"/></a></p> http://www.feedchannel.online/photo/66511902 Wed, 03 Mar 2021 10:08:10 GMT Meat Quality issues Questions and Answers Cécile Berri; Prof Massimiliano Petracci and Pierre-Andre Geraert have a Questions and answers session with the webinar attendees.Webinar #4: Meat Quality issues beyond myopathiesMost poultry conferences focused on breast myopathies (WB, WS…), but do not forget drip losses, cooking and processing losses as well as meat color change during storage.Meat quality experts from academia as well as industry help us to understand those issues and to address the potential solutions. Cécile Berri; Prof Massimiliano Petracci and Pierre-Andre Geraert have a Questions and answers session with the webinar attendees.Webinar #4: Meat Quality issues beyond myopathiesMost poultry conferences focused on breast myopathies (WB, WS…), but... FeedChannel 08:08 <p>Cécile Berri; Prof Massimiliano Petracci and Pierre-Andre Geraert have a Questions and answers session with the webinar attendees.<br><br><br><div><b>Webinar #4: Meat Quality issues beyond myopathies</b></div><div>Most poultry conferences focused on breast myopathies (WB, WS…), but do not forget drip losses, cooking and processing losses as well as meat color change during storage.</div><div>Meat quality experts from academia as well as industry help us to understand those issues and to address the potential solutions.</div></p><p><a href="http://www.feedchannel.online/meat-quality-issues-questions-and"><img src="http://www.feedchannel.online/64968558/66511902/f332327d0305c25819f9c552fe9446ee/standard/download-4-thumbnail.jpg" width="600" height="338"/></a></p> conservation measurement methods measures measuring meat quality meat storage Q&A reducing losses webinar http://www.feedchannel.online/meat-color-stability <p>Dr. Cécile Berri; Prof Massimiliano Petracci; Paul Lopez share their insights about Meat Color stability.<br><br><br><div><b>Webinar #4: Meat Quality issues beyond myopathies</b></div><div>Most poultry conferences focused on breast myopathies (WB, WS…), but do not forget drip losses, cooking and processing losses as well as meat color change during storage.</div><div>Meat quality experts from academia as well as industry help us to understand those issues and to address the potential solutions.</div></p><p><a href="http://www.feedchannel.online/meat-color-stability"><img src="http://www.feedchannel.online/64968555/66511912/fd7d828c0955802ea1f92ab521cc4836/standard/download-4-thumbnail.jpg" width="600" height="338"/></a></p> http://www.feedchannel.online/photo/66511912 Wed, 03 Mar 2021 10:08:10 GMT Meat Color stability Dr. Cécile Berri; Prof Massimiliano Petracci; Paul Lopez share their insights about Meat Color stability.Webinar #4: Meat Quality issues beyond myopathiesMost poultry conferences focused on breast myopathies (WB, WS…), but do not forget drip losses, cooking and processing losses as well as meat color change during storage.Meat quality experts from academia as well as industry help us to understand those issues and to address the potential solutions. Dr. Cécile Berri; Prof Massimiliano Petracci; Paul Lopez share their insights about Meat Color stability.Webinar #4: Meat Quality issues beyond myopathiesMost poultry conferences focused on breast myopathies (WB, WS…), but do not forget drip... FeedChannel 08:03 <p>Dr. Cécile Berri; Prof Massimiliano Petracci; Paul Lopez share their insights about Meat Color stability.<br><br><br><div><b>Webinar #4: Meat Quality issues beyond myopathies</b></div><div>Most poultry conferences focused on breast myopathies (WB, WS…), but do not forget drip losses, cooking and processing losses as well as meat color change during storage.</div><div>Meat quality experts from academia as well as industry help us to understand those issues and to address the potential solutions.</div></p><p><a href="http://www.feedchannel.online/meat-color-stability"><img src="http://www.feedchannel.online/64968555/66511912/fd7d828c0955802ea1f92ab521cc4836/standard/download-4-thumbnail.jpg" width="600" height="338"/></a></p> conservation meat color meat colour meat quality myoglobin oxidation oxidative state stability storage variability webinar http://www.feedchannel.online/formulation-sustainability-marc <p><b><u>Poultry &amp; Swine Conferences 2019</u></b> <p><b>Formulation &amp; Sustainability</b><br> A good usage of feed raw materials starts with a good knowledge of their nutritional quality and a good evaluation of the potential of the enzymes applied. Feed formulation is the tool to value any raw material or feed additive to support performance and to answer to sustainable challenges imposed by the consumers.</p></p><p><a href="http://www.feedchannel.online/formulation-sustainability-marc"><img src="http://www.feedchannel.online/64968577/68004315/b5304816fe76abc49f33ce1ddc79749a/standard/download-8-thumbnail.jpg" width="600" height="338"/></a></p> http://www.feedchannel.online/photo/68004315 Tue, 12 Nov 2019 00:00:00 GMT Formulation & Sustainability, Marc Perel Questions & Answers Session Poultry Swine Conferences 2019 Formulation Sustainability A good usage of feed raw materials starts with a good knowledge of their nutritional quality and a good evaluation of the potential of the enzymes applied. Feed formulation is the tool to value any raw material or feed additive to support performance and to answer to sustainable challenges imposed by the consumers. Poultry Swine Conferences 2019 Formulation Sustainability A good usage of feed raw materials starts with a good knowledge of their nutritional quality and a good evaluation of the potential of the enzymes applied. Feed formulation is the tool to... FeedChannel 03:08 <p><b><u>Poultry &amp; Swine Conferences 2019</u></b> <p><b>Formulation &amp; Sustainability</b><br> A good usage of feed raw materials starts with a good knowledge of their nutritional quality and a good evaluation of the potential of the enzymes applied. Feed formulation is the tool to value any raw material or feed additive to support performance and to answer to sustainable challenges imposed by the consumers.</p></p><p><a href="http://www.feedchannel.online/formulation-sustainability-marc"><img src="http://www.feedchannel.online/64968577/68004315/b5304816fe76abc49f33ce1ddc79749a/standard/download-8-thumbnail.jpg" width="600" height="338"/></a></p> conservation enzymes interactions liquids mix practical recommendations