Meat & Poultry Science

Traditional meat science addresses safety, quality and sustainability while integrating with alternative proteins. The session covers muscle biology and meat quality (pH, water-holding, marbling, texture), meat-safety microbiology and pathogen control, antibiotic-free and sustainable-production frameworks, animal-welfare sensors and precision livestock farming, advanced processing technology, and integration with plant-based and cultivated meat in hybrid products. Discussion addresses meat alternatives' impact on conventional industry, mechanical-tenderisation safety lessons, organic and grass-fed segment science, post-mortem aging biology, and the role of genomics in livestock improvement including marker-assisted selection and gene editing.