Francine Mezzomo Giotto

Assistant Professor of Meat Science

University of New Mexico

United States

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Dr. Francine Mezzomo Giotto is an Assistant Professor of Meat Science at New Mexico State University, USA. Her research focuses on meat quality and safety, with recent articles examining topics such as microRNA biogenesis, the effects of various diets on veal quality, and innovative feed alternatives for lambs. She also investigates the impact of processing techniques on beef quality attributes and the efficacy of bacteriophages in reducing foodborne pathogens in beef.

Articles (12)

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2024

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2024

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2023

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2023

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2022

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2021

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2021

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2021

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2020

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2020

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2020

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2020

Collaborators (1)

Luiz Silva

Assistant Professor in Animal Science

Western Kentucky University

UNITED STATES

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Francine Mezzomo Giotto

Research Interests

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Articles (12)

Effects of liquid-based diets with breweries grains enriched with isolated starch and fish oil on veal quality

MicroRNA Biogenesis, Gene Regulation Mechanisms, and Availability in Foods

Effect of Beef Silver Skin (Epimysium) Levels on Meat Emulsion Stability, Quality Attributes, and Texture Parameters

The use of condensed tannin in lambs' diet alters the rumen protozoa population without affecting growth performance

Discarded pecan seeds as an alternative feedstuff in lamb diets: Effects on intake, growth performance, carcass weights, and meat quality

Effects of different energy source diets, as corn substitutes, on carcass characteristics and meat quality of feedlot lambs

Effects of replacing Tifton-85 hay by cactus pear (Opuntia stricta Haw) on the carcass traits and meat quality of crossbred Santa Inês lambs

Effects of bacteriophages and peroxyacetic acid applications on beef contaminated with Salmonella during different grinding stages

Effect of yeast (Saccharomyces cerevisiae) associated or not to micro minerals in chemical composition, tissue composition, lipid oxidation and quality of meat of feedlot lambs

Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef Patties

Effects of Muscle and Finishing Diets Containing Distillers Grains with Low Moisture Levels on Fatty Acid Deposition in Two Novel Value-added Beef Cuts

Efficacy of bacteriophage and organic acids in decreasing STEC O157:H7 populations in beef kept under vacuum and aerobic conditions: A simulated High Event Period scenario

Collaborators (1)

Luiz Silva

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