GAGAOUA Mohammed

  • Food quality and sensory science, Teagasc, Dublin , Ireland
  • Agricultural sustainability, Biotechnology, Cattle production, Genomics, Molecular biology, Small ruminants, Structural and functional genomics
  • recommender, manager

I am a meat (food) scientist. My primary research activities on the sensory eating qualities of meat and their evaluation by consumers intend to develop a better understanding of the mechanisms underpinning meat tenderization. I work and develop statistical approaches that consider the rearing and post-slaughter practices (continuum from the farm-to-fork) that influence the conversion of muscle to meat by identifying the main drivers of the final eating qualities.

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