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16.00 h Presentaci\u00f3 de la jornada<\/strong> 16.15 h Aspectes ambientals claus per produir carn madurada.<\/strong> 17.00 h Efecte de les condicions ambientals sobre les caracter\u00edstiques de les peces madurades. Resultats del projecte GO-MADURACI\u00d3.<\/strong> 17.30 h Com controlo les condicions ambientals de la cambra de maduraci\u00f3? Quins s\u00f3n els principals reptes?<\/strong> 18.00 h Torn obert de preguntes<\/strong><\/p>\n 18.30 h Cloenda de la jornada<\/strong><\/p>\n","ponents":[{"ponent":{"ID":8090,"post_author":"32","post_date":"2021-06-11 12:04:03","post_date_gmt":"2021-06-11 10:04:03","post_content":"\n Dr. N\u00faria Panella Riera holds a degree in Chemistry (2001), and a degree in Food Science and Technology (2003), as well as a PhD from the University of Girona in Meat Quality (2011). She has worked at IRTA since 2003 within the Food Quality and Technologies Programme and is a member of the Carcass and Meat Quality Expert Group. Her research focuses on meat quality from technological, sensory, nutritional, and social or ethical perspectives.
\nSra. Elena Carrasco, secretaria del Gremi de Carnissers, Xarcuters i Aviram de Barcelona i Comarques.<\/p>\n
\n
\nSra. N\u00faria Panella Riera, Programa de Qualitat i tecnologies aliment\u00e0ries de l\u2019IRTA.<\/p>\n
\n
\nSra. N\u00faria Panella Riera, Programa de Qualitat i tecnologies aliment\u00e0ries de l\u2019IRTA.<\/p>\n
\n
\nSr. Rafa Cruz, Cruz Spain.<\/p>\n
\n
\n
She is involved in research projects assessing the relationship between meat quality and various factors such as genetics, ante-mortem and post-mortem conditions, nutrition, and animal sex. She has also conducted studies on the consumer acceptability, attitudes, and preferences, as well as those of stakeholders across different stages of the meat supply chain, with regard to the quality of pork (including boar taint), beef, rabbit meat, and other species.
Currently, her work focuses on applying of post-mortem strategies to enhance the sensory quality of meat, particularly in termps of tenderness, aroma, and flavour. Her specialisation lies in the production of dry-aged meat, not only from beef but also from other species such as pork and lamb.
She has delivered training courses on meat quality to companies, Master's students, and students at the Empord\u00e0 Agricultural Training School.<\/p>\n","post_title":"N\u00faria Panella","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"nuria-panella","to_ping":"","pinged":"","post_modified":"2026-09-15 14:19:09","post_modified_gmt":"2026-09-15 12:19:09","post_content_filtered":"","post_parent":0,"guid":"https:\/\/transferencia.irta.cat\/ponent\/nuria-panella\/","menu_order":0,"post_type":"ponent","post_mime_type":"","comment_count":"0","filter":"raw"}}],"organitza":[{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/05\/logo_accioclimatica_h3.png","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/PATT-2022-desglossat-20-ANYS.png","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2021\/02\/IRTA_logo_R.png","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/09\/1-2.png","nom":"","link":""}],"patrocina":false,"colabora":[{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2021\/11\/diputacio-girona.jpg","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2020\/03\/FEADER-Europa-inverteix-en-les-zones-rurals.png","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2020\/03\/logo-xarxa-i-color.jpg","nom":"","link":""}],"serveis":false,"materials":false,"activitats_relacionades":false,"te_enquesta":true,"id_enquesta":"","enquesta_externa":"","subscribe_external_link":"","en_construccio":true,"wait_list":false},"yoast_head":"\n