Foto del docente

Massimiliano Petracci

Professore ordinario

Dipartimento di Scienze e Tecnologie Agro-Alimentari

Settore scientifico disciplinare: AGR/20 ZOOCOLTURE

Coordinatore del Corso di Dottorato in Scienze e tecnologie agrarie, ambientali e alimentari

Contenuti utili

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FREE MEAT RESOURCES

WEB-SITES

Lexicon for Meat Science and Technology

Pork Color and Marbling Standards

Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat

CSIRO Publications library on Meat Industry

Animal source foods and Livestock: Ethics, Planet, and Health (ALEPH-2020) initiative

BOOKS

Avian Muscle Development and Growth Mechanisms: Association with Muscle Myopathies and Meat Quality

The Science of Poultry and Meat Processing

The Sustainability of Meat and Cured Meats in Italy

Meat Color Measurement Guidelines

Booklet 'Italian Deli Meats' - Updated nutritional data

Handbook on Food Authenticity (Meat and Meat products)

Il Mediterraneo, tempio della dieta

OPEN ACCESS JOURNALS and NEWSLETTER

Meat and Muscle Biology

Poultry Processing (WOGS, Auburn University)

AMSA - White & Reference Papers

REVIEWS

Muscle Growth and Poultry Meat Quality Issues

Rabbit meat processing: historical perspective to future directions

Development of rabbit meat products fortified with n-3 polyunsaturated fatty acids

Animal Nutrition and Lipids in Animal Products and Their Contribution to Human Intake and Health

CONGRESS PROCEEDINGS

World Poultry Congress - 2016

Poultry Science Association Meeting Abstracts

STATISTICS ON ANIMAL & MEAT PRODUCTION

EUROPEAN MEAT MARKET OBSERVATORY

INTERNATIONAL POULTRY COUNCIL

THE EU PIG MEAT SECTOR

THE EU POULTRY MEAT AND SECTOR

EU AGRICULTURAL OUTLOOK 2020-30