Meat, Poultry & Seafood Chemistry

Focus on the chemical composition, biochemical changes, quality, and safety of meat, poultry, and seafood. Research may address protein and lipid chemistry, oxidation, freshness, flavor development, and processing-related changes.Studies may explore novel preservation techniques, quality biomarkers, chemical changes during storage, and methods for extending product shelf life.The track also welcomes research on improving nutritional quality and understanding chemical factors influencing consumer acceptance.

 

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