Research activity involve several aspects of poultry and rabbit
production and product quality and currently is mainly focused on
the following topics:
• Nutritional value and technological properties of meat as
affected by genotype, housing and feeding in poultry and
rabbits
• Influence of preslaughter factors on slaughtering yield and meat
quality in poultry and rabbits
• Estimation and quality characterization of the main meat
abnormalities in poultry (PSE-like, oregon disease, white-striping, wooden-breast and spaghetti-meat)
• Technologies and functional ingredients for improving processing
yields and quality traits of processed poultry and rabbit
meat
• Methods for assessing quality properties of poultry and rabbit meat and seafood
