معرفی
Richard Mancini serves as an Associate Professor at the University of Connecticut. His academic role involves teaching courses in animal science and related disciplines, including Animal Food Products, Scientific Writing in Animal Food Products, Experimental Design in Animal Science, Animal Science Seminar, and Anatomy & Physiology of Domestic Animals.
Dr. Mancini's primary research interests lie in the field of meat science. He investigates critical factors influencing the quality and shelf life of meat products, with specific focus on:
- Factors affecting beef and pork shelf life
- Postmortem bone marrow discoloration
- Modified atmosphere packaging
- Myoglobin chemistry
- Value-added meat products
- Premature browning in cooked beef
This research contributes to advancements in meat preservation and quality assurance within the food industry.
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