Improving Poultry Meat Quality

About

Dr Massimiliano Petracci is Professor in the Department of Agricultural and Food Sciences at the Alma Mater Studiorum - Università di Bologna Italy. Professor Petracci is Chair of Working Group 5 Poultry Meat Quality of the European Federation of the Worlds Poultry Science Association. He is also Associate Editor of Frontiers in Physiology and Meat and Muscle Biology. Dr Mario Estévez is Professor in the Department of Animal Production and Food Science at the Universidad de Extremadura Spain. Dr Estévez is an internationally-recognised expert in oxidative reactions and their consequences on food quality shelf-life and consumers' health. He has published more than 170 scientific papers and has been identified as Highly-Cited Researcher in the field of Agricultural Sciences by Clarivate Analytics for two consecutive years (2020 and 2021). He serves on the Editorial Board of Meat Science and is Associate Editor of the Journal of Food Science and Comprehensive Reviews in Food Science and Food Safety. Dr Massimiliano Petracci is Professor in the Department of Agricultural and Food Sciences at the Alma Mater Studiorum - Università di Bologna Italy. Professor Petracci is Chair of Working Group 5 Poultry Meat Quality of the European Federation of the Worlds Poultry Science Association. He is also Associate Editor of Frontiers in Physiology and Meat and Muscle Biology. Dr Brian Bowker is a Research Food Technologist with USDA-ARS at the U.S. National Poultry Research Center in Athens Georgia. His current research focuses on understanding how the chemical and physical properties of poultry muscle influences the quality attributes of fresh and further processed poultry meat products. Previously Dr. Bowker worked at the USDA-ARS Food Technology and Safety Lab in Beltsville Maryland conducting research on postharvest technologies for improving red meat quality. He received his BS in animal science and his PhD in meat science and muscle biology from Purdue University. Dr Mario Estévez is Professor in the Department of Animal Production and Food Science at the Universidad de Extremadura Spain. Dr Estévez is an internationally-recognised expert in oxidative reactions and their consequences on food quality shelf-life and consumers' health. He has published more than 170 scientific papers and has been identified as Highly-Cited Researcher in the field of Agricultural Sciences by Clarivate Analytics for two consecutive years (2020 and 2021). He serves on the Editorial Board of Meat Science and is Associate Editor of the Journal of Food Science and Comprehensive Reviews in Food Science and Food Safety.