Meat Quality Analysis

<p>SECTION-1 Current perspectives of meat quality evaluation<br>1. Current perspectives of meat quality evaluation: Techniques, technologies and challenges</p> <p>SECTION-2 Advances in carcass quality evaluation and nutritional composition of meat<br>2. Methods for nutritional quality analysis of meat<br>3. Non-destructive methods for carcass and meat quality evaluation </p> <p>SECTION-3 Post-mortem ageing and meat quality evaluation<br>4. Meat tenderization<br>5. Biochemical changes of post-mortem meat during ageing process and strategies to improve meat quality<br>6. Advances in evaluation of post-mortem ageing in meat<br>7. Calpain assisted post-mortem ageing of meat and its detection methods</p> <p>SECTION-4 Molecular basis of meat colour development and detection<br>8. Molecular basis of meat colour</p> <p>SECTION-5 Meat authenticity and traceability<br>9. Molecular techniques for speciation of meat<br>10. Meat traceability and certification in meat supply chain</p> <p>SECTION-6 Chemical residues in meat and their detection techniques<br>11. Residues of harmful chemicals and their detection techniques</p> <p>SECTION-7 Food preservatives/additives in meat and their detection<br>12. Use of food preservatives/additives in meat and their detection techniques</p> <p>SECTION-8 Detection and prevention of lipid oxidation products <br>13. Lipids and lipid oxidation products and their detection and strategies to prevent lipid oxidation <br>14. Plant antioxidants, extraction strategies and their application in meat</p> <p>SECTION-9 Strategies for elimination and detection of food-borne pathogens<br>15. Strategies for elimination of food-borne pathogens, their influensive detection techniques and drawbacks<br>16. Modern techniques for rapid detection of meat borne pathogens</p> <p>SECTION-10 Modern biological concept of meat deterioration and its detection<br>17. Spoilage bacteria and meat quality<br>18. Modern concept of deterioration and detection of spoilage in meat and meat products</p> <p>SECTION-11 Proteomic and genomic tools in meat quality evaluation<br>19. Application of proteomic tools in meat quality evaluation<br>20. Application of genomics tools in meat quality evaluation</p> <p>SECTION-12 Sensory evaluation techniques <br>21. Advanced sensory evaluation techniques for meat and meat products</p>