Welcome to the website of the Meat Science Research Group in the Department of Food Technology at the Tandil Campus of the National University of Central Buenos Aires Province in Argentina.

 

Para la versión española, haga clic aquí

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Find out:
Who we are and what we do

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Our publications

 

Here is a link to our publications. Currently this list shows publications only from 2015 onwards.

 

Links to selected publications prior to 2015 exist on the current member pages

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Our research projects

 

We have a range of current projects, organised into two main themes:

Meat quality and added value products

Meat and human health

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Our teaching activities

 

We are primarily a research group, but of course we love to share our expertise.  We will post future course offerings here

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Our Facilities

 

We will update this page to share what types of techniques we use and what kinds of instrumentation we use. At the moment, this is under construction

News

 

New textbook available 31 March 2017!

"New aspects of Meat Quality" contains contributions from many of the leaders in meat Science. It focuses on modern  consumer perceptions of quality in global markets.

New in 2017 - see our contributions to the International Congresses of Meat Science and Technology at digICoMST

26 of the 33 contributions to ICoMST involving Peter Purslow  between 1984 and 2017 are available on DigICoMST - the digital archive of ICoMST proceedings at

http://icomst-proceedings.helsinki.fi/

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Collaborations

 

Collaboration is a huge part of how we work.

Click here to see a list of our current and past collaborations.

 

Want to collaborate with us? - please send a message via the Lets Talk! feature below

 

Want to engage our services?  -please send a message via the Lets Talk! feature below

 

Presentations and Videos

 

Links to slide presentations and videos about our work

 

Let's talk!
We welcome comments, questions, or proposals for collaboration - just ask!

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Meat Science Research Group

at UNCPBA

Welcome to our website

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