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From Tradition to Green Innovation: The 69th International Congress of Meat Science and Technology (ICoMST), Padova, Italy

Created 24 Aug 2023| Updated 25 Aug 2023 | 11 articles

Edited by

Antonella Dalle Zotte

Alberto Brugiapaglia

Marco Cullere

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Introduction
From Tradition to Green Innovation: The 69th International Congress of Meat Science and Technology (ICoMST), Padova, Italy
Edited by Antonella Dalle Zotte, Alberto Brugiapaglia, Marco Cullere
Antonella Dalle Zotte (Guest Editor Chair of Scientific Committee)

Originally published in Italian Journal of Animal Science, Volume: 22, Number: 1 (31 Dec 2023)

Published online: 22 Aug 2023
CitationforFrom Tradition to Green Innovation: The 69th International Congress of Meat Science and Technology (ICoMST), Padova, Italy | Full Text | PDF (283.4 KB) | EPUB
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Review Article
Biodiversity and genetics of beef quality, a review
Giovanni Bittante

Originally published in Italian Journal of Animal Science, Volume: 22, Number: 1 (31 Dec 2023)

Published online: 22 Aug 2023
AbstractforBiodiversity and genetics of beef quality, a review | Full Text | References | PDF (1.9 MB) | EPUB
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Review
Pulsed electric fields and meat processing: latest updates
Igor Tomasevic, Volker Heinz, Ilija Djekic & Nino Terjung

Originally published in Italian Journal of Animal Science, Volume: 22, Number: 1 (31 Dec 2023)

Published online: 22 Aug 2023
AbstractforPulsed electric fields and meat processing: latest updates | Full Text | References | PDF (769.8 KB) | EPUB
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Review Article
Meat matters - making the case for a valuable food in a hostile environment
Frédéric Leroy, Frits Heinrich, Michael R. F. Lee & Kim Willems

Originally published in Italian Journal of Animal Science, Volume: 22, Number: 1 (31 Dec 2023)

Published online: 22 Aug 2023
AbstractforMeat matters - making the case for a valuable food in a hostile environment | Full Text | References | PDF (1 MB) | EPUB
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Review Article
Levers to reconcile cured meat products with health concerns and culinary heritage
Véronique Santé-Lhoutellier

Originally published in Italian Journal of Animal Science, Volume: 22, Number: 1 (31 Dec 2023)

Published online: 22 Aug 2023
AbstractforLevers to reconcile cured meat products with health concerns and culinary heritage | Full Text | References | PDF (954.3 KB) | EPUB
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Review Article
Proteomics approaches – their potential for answering complex questions in meat science research
Elisabeth Huff-Lonergan & Steven M. Lonergan

Originally published in Italian Journal of Animal Science, Volume: 22, Number: 1 (31 Dec 2023)

Published online: 22 Aug 2023
AbstractforProteomics approaches – their potential for answering complex questions in meat science research | Full Text | References | PDF (1 MB) | EPUB
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Review Article
Meat and meat alternatives: where is the gap in scientific knowledge and technology?
Youling L. Xiong

Originally published in Italian Journal of Animal Science, Volume: 22, Number: 1 (31 Dec 2023)

Published online: 16 May 2023
AbstractforMeat and meat alternatives: where is the gap in scientific knowledge and technology? | Full Text | References | PDF (2.1 MB) | EPUB
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Review Article
Pig production systems and related effects on pre-slaughter animal welfare and meat quality
Luigi Faucitano & Eleonora Nannoni

Originally published in Italian Journal of Animal Science, Volume: 22, Number: 1 (31 Dec 2023)

Published online: 31 May 2023
AbstractforPig production systems and related effects on pre-slaughter animal welfare and meat quality | Full Text | References | PDF (821.1 KB) | EPUB
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Review Article
Role of postmortem bioenergetics in beef colour chemistry
Ranjith Ramanathan, Morgan Denzer, Frank Kiyimba, Keayla Harr, Surendranath P. Suman, Melvin Hunt, Morgan Pfeiffer, Gretchen G. Mafi & Yuan H. Brad Kim

Originally published in Italian Journal of Animal Science, Volume: 22, Number: 1 (31 Dec 2023)

Published online: 30 Jul 2023
AbstractforRole of postmortem bioenergetics in beef colour chemistry | Full Text | References | PDF (1.9 MB) | EPUB
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Review Article
Effects of alternative feed ingredients on red meat quality: a review of algae, insects, agro-industrial by-products and former food products
Luciano Pinotti, Sharon Mazzoleni, Andrea Moradei, Peng Lin & Alice Luciano

Originally published in Italian Journal of Animal Science, Volume: 22, Number: 1 (31 Dec 2023)

Published online: 28 Jul 2023
AbstractforEffects of alternative feed ingredients on red meat quality: a review of algae, insects, agro-industrial by-products and former food products | Full Text | References | PDF (1.4 MB) | EPUB
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Review Article
Cultured meat production: what we know, what we don’t know and what we should know
Maria Olenic & Lieven Thorrez

Originally published in Italian Journal of Animal Science, Volume: 22, Number: 1 (31 Dec 2023)

Published online: 06 Aug 2023
AbstractforCultured meat production: what we know, what we don’t know and what we should know | Full Text | References | PDF (655.4 KB) | EPUB
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