Meat Quality Analysis

SECTION-1 Current perspectives of meat quality evaluation
1. Current perspectives of meat quality evaluation: Techniques, technologies and challenges

SECTION-2 Advances in carcass quality evaluation and nutritional composition of meat
2. Methods for nutritional quality analysis of meat
3. Non-destructive methods for carcass and meat quality evaluation

SECTION-3 Post-mortem ageing and meat quality evaluation
4. Meat tenderization
5. Biochemical changes of post-mortem meat during ageing process and strategies to improve meat quality
6. Advances in evaluation of post-mortem ageing in meat
7. Calpain assisted post-mortem ageing of meat and its detection methods

SECTION-4 Molecular basis of meat colour development and detection
8. Molecular basis of meat colour

SECTION-5 Meat authenticity and traceability
9. Molecular techniques for speciation of meat
10. Meat traceability and certification in meat supply chain

SECTION-6 Chemical residues in meat and their detection techniques
11. Residues of harmful chemicals and their detection techniques

SECTION-7 Food preservatives/additives in meat and their detection
12. Use of food preservatives/additives in meat and their detection techniques

SECTION-8 Detection and prevention of lipid oxidation products
13. Lipids and lipid oxidation products and their detection and strategies to prevent lipid oxidation
14. Plant antioxidants, extraction strategies and their application in meat

SECTION-9 Strategies for elimination and detection of food-borne pathogens
15. Strategies for elimination of food-borne pathogens, their influensive detection techniques and drawbacks
16. Modern techniques for rapid detection of meat borne pathogens

SECTION-10 Modern biological concept of meat deterioration and its detection
17. Spoilage bacteria and meat quality
18. Modern concept of deterioration and detection of spoilage in meat and meat products

SECTION-11 Proteomic and genomic tools in meat quality evaluation
19. Application of proteomic tools in meat quality evaluation
20. Application of genomics tools in meat quality evaluation

SECTION-12 Sensory evaluation techniques
21. Advanced sensory evaluation techniques for meat and meat products