Below are the most recent publications. 2022 Prediction of primal and retail cut weights of youthful cattle carcasses using whole carcass camera(HCC); a computer vision system (CVS) Towards Improving Canadian B4 Grade Classification for Beef Carcasses: Consumer Sensory Evaluation Genetic contribution pattern of the CAPN1 locus over meat tenderness across post-mortem aging stages in beef cattle 2021 Country of origin and Cooking Endpoint Temperature Effect on the Flavour Profile of Beef Potential of in-the-bag Dry Ageing to Improve the Flavour Profile of Beef Low Value Cuts 2020 Discrimination between Barley and Corn Finished Beef by Visible and Near Infrared Spectroscopy Implementation of the Canadian Five Yield Grade Ruler 2019 A Summary and Future Research on Boar Taint, a Meat Quality Issue Rabbit Meat Quality Assessment in Quebec 2018 Dual Energy X-Ray Absorptiometry as a Rapid and Non-Digestive Method for Determination of Physiological Maturity Scores in Steers How Much Meat do we Eat – the Reality Check Feeds of the Future and their Influence on Pork and Chicken Meat Quality Fascinating Iridescence Articles from 2010-2017 can be found by clicking here.
