Articles Library/Bibliothèque d’articles

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.