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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

Pubblicazioni

Giulia Baldi; Francesca Soglia; Luca Laghi; Silvia Tappi; Pietro Rocculi; Siria Tavaniello; Daniela Prioriello; Rossella Mucci; Giuseppe Maiorano; Massimiliano Petracci, Comparison of quality traits among breast meat affected by current muscle abnormalities, «FOOD RESEARCH INTERNATIONAL», 2019, 115, pp. 369 - 376 [articolo]

SOGLIA F., MAZZONI M., PETRACCI M., Spotlight on avian pathology: current growth-related breast meat abnormalities in broilers, «AVIAN PATHOLOGY», 2019, 48, pp. 1 - 3 [articolo]

Federica Pasini, Francesca Soglia, Massimiliano Petracci, Maria Fiorenza Caboni, Sara Marziali, Chiara Montanari, Fausto Gardini, Luigi Grazia, Giulia Tabanelli, Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages, «NUTRIENTS», 2018, 10, pp. 1497/1 - 1497/16 [articolo]

Zampiga, Marco; Laghi, Luca; Petracci, Massimiliano; Zhu, Chenglin; Meluzzi, Adele; Dridi, Sami; Sirri, Federico*, Effect of dietary arginine to lysine ratios on productive performance, meat quality, plasma and muscle metabolomics profile in fast-growing broiler chickens, «JOURNAL OF ANIMAL SCIENCE AND BIOTECHNOLOGY», 2018, 9, pp. 1 - 14 [articolo]

Soglia, F.; Baldi, G.; Laghi, L.; Mudalal, S.; Cavani, C.; Petracci, M., Effect of white striping on turkey breast meat quality, «ANIMAL», 2018, 12, pp. 2198 - 2204 [articolo]

Mazzoni, M; Karunaratne, T B; Sirri, F; Petracci, M; De Giorgio, R; Sternini, C; Clavenzani, P, Enteroendocrine profile of α-transducin and α-gustducin immunoreactive cells in the chicken (Gallus domesticus) gastrointestinal tract, «POULTRY SCIENCE», 2018, 97, pp. 4063 - 4072 [articolo]

Soglia, F; Zeng, Z; Gao, J; Puolanne, E; Cavani, C; Petracci, M; Ertbjerg, P., Evolution of proteolytic indicators during storage of broiler wooden breast meat, «POULTRY SCIENCE», 2018, 97, pp. 1 - 1448 [articolo]

Baldi, G; Soglia, F; Mazzoni, M; Sirri, F; Canonico, L; Babini, E; Laghi, L; Cavani, C; Petracci, M, Implications of white striping and spaghetti meat abnormalities on meat quality and histological features in broilers, «ANIMAL», 2018, 12, pp. 164 - 173 [articolo]

Malila, Yuwares; U-Chupaj, Juthawut; Srimarut, Yanee; Chaiwiwattrakul, Premsak; Uengwetwanit, Tanaporn; Arayamethakorn, Sopacha; Punyapornwithaya, Veerasak; Sansamur, Chalutwan; Petracci, Massimiliano; Rungrassamee, Wanilada; Visessanguan, Wonnop, Monitoring of white striping and wooden breast cases and impacts on quality of breast meat collected from commercial broilers (Gallus gallus), «ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES», 2018, 31, pp. 1807 - 1817 [articolo]

Federico Sirri, Marco Zampiga, Francesca Soglia, Adele Meluzzi, Claudio Cavani, Massimiliano Petracci, Quality characterization of eggs from Romagnola hens, an Italian local breed, «POULTRY SCIENCE», 2018, 97, pp. 4131 - 4136 [articolo]

Petracci, Massimiliano; Soglia, Francesca; Leroy, Frédéric*, Rabbit meat in need of a hat-trick: from tradition to innovation (and back), «MEAT SCIENCE», 2018, 146, pp. 93 - 100 [articolo]

PETRACCI M., SOGLIA F., BALDI G., BALZANI L., MUDALAL S., CAVANI C., TECHNICAL NOTE: ESTIMATION OF REAL RABBIT MEAT CONSUMPTION IN ITALY, «WORLD RABBIT SCIENCE», 2018, 26, pp. 91 - 96 [articolo]

U-Chupaj, J; Malila, Y; Gamonpilas, C; Kijroongrojana, K; Petracci, M; Benjakul, S; Visessanguan, W, Differences in textural properties of cooked caponized and broiler chicken breast meat, «POULTRY SCIENCE», 2017, 96, pp. 2491 - 2500 [articolo]

Sirri, F.; Petracci, M.; Zampiga, M.; Meluzzi, A., Effect of EU electrical stunning conditions on breast meat quality of broiler chickens, «POULTRY SCIENCE», 2017, 96, pp. 3000 - 3004 [articolo]

Petracci, Massimiliano; Soglia, Francesca; Berri, Cecile, Muscle metabolism and meat quality abnormalities, in: Poultry Quality Evaluation, Duxford, Woodhead Publishing, 2017, pp. 51 - 75 [capitolo di libro]