graduate at Zootecnia from Universidade Estadual Paulista Júlio de Mesquita Filho (1985), master's at Zoothecny from Universidade Estadual Paulista Júlio de Mesquita Filho (1989) and ph.d. at Science and Technology of the Food from Universidade Estadual de Campinas (1997). Has experience in Science and Technology of the Food, focusing on Technology of Products of Animal Origin, acting on the following subjects: frango de corte, ovos, qualidade, qualidade de carne and frangos de corte. (Source: Lattes Curriculum)
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Fattening rabbits are usually slaughtered at 75 - 90 days of age. However, due to the high replacement rate of does and bucks in rabbit farms, older and heavier animals are discarded and slaughtered at the end of their production cycle, without considering the animal welfare at the slaughtering time and without knowing the carcass traits and the physicochemical properties of their meat, a…
This study will be developed with the aim of studying the possible effects of the freezing for up to 12 months (validity period determined by the industry for frozen chicken meat) on the meat quality from broiler chickens affected by the different degrees of white striping and wooden breast myopathies, in order to verify if it's possible to store this meat during the time recommended in t…
This study will be developed at School of Agricultural and Veterinary Sciences, São Paulo State University, Jaboticabal, in association with other research institutions located at South, Southeast and Midwest regions from Brazil. The aim of this study is to characterize the breast meat from broilers and turkeys affected by different degrees of severity of myopathies white striping and dee…
(Only some records are available in English at this moment)
This study will be developed at School of Agricultural and Veterinary Sciences, São Paulo State University, Jaboticabal, in association with other research institutions located in Brazil. The aim of this study is to characterize the breast meat from broilers affected by different degrees of severity of myopathy white striping, as well to evaluate the influence of this myopathy on meat qua…
(Only some records are available in English at this moment)
The aim of this study will be to characterize chicken breast affected by spaghetti meat myopathy, as well as to evaluate the influence of this myopathy on the meat quality. This research will be developed at the Laboratory of Animal Production of Department of Agricultural and Food Sciences at University of Bologna, Cesena, Italy, between February 2020 and February 2021, according to the …
| 1 / 1 | Ongoing research grants |
| 21 / 10 | Completed research grants |
| 20 / 10 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 43 / 22 | All research grants and scholarships |
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CV Lattes
ORCID