My professional interests are related to the subject:

The pre-slaughter factors influencing quality of pork, beef and poultry meat.

Processing of red and poultry meat.

Use of alternative meat raw materials in processing.

Use of PSE (pale, soft, exudetive) in processing.

Technology of low-fat cooked sausages.

An influence of selected ingredients (such as carrageenan, phosphates, plant proteins, modified starch, collagene colorants) on the quality of meat batters and final products

Testing consumer preferences for meat and meat products.