Graduated in Animal Science, master's and doctorate in Animal Science from the Federal University of Mato Grosso do Sul. He worked for three years at the company Brazil Beef Quality with the evaluation of carcass and beef and lamb quality, as well as, he led and coordinated all activities of the Brazil Sheep Quality project with the production of animal welfare protocols, slaughter processing and post-slaughter to ensure the quality of lamb meat. It also produced sheep carcass and sensory evaluation standards that resulted in a sheep meat quality prediction equation for national palatability that can be used by the industry according to the protocol and with a seal regulated by the CNA. Works on the following topics: bromatology laboratory with samples of plant and animal tissue, forage and silage production, corn grain rehydration strategies, supplementation of cattle on pasture, confinement with a high concentrate diet in sheep, nutrition of small and large ruminants, carcass evaluations, beef and sheep meat quality, and sensory analysis of meat. (Source: Lattes Curriculum)
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The premium meat production has grown at expressive levels for at least a decade. Sheep meat has always been in demand for haute cuisine, and nowadays it is gaining popularity and space in meat boutiques, restaurants and supermarkets as the news in the premium meat segment. However, the inconsistency in quality observed by consumers, such as the lack of standardization and quality assuran…
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CV Lattes
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