Archives

2017

Using the Microbiome to Enhance Health and Production in Food Producing Animals

The Use of Irradiation in Combined Treatments as an Advanced Process to Improve Meat Safety and Protect the Nutritional Value

Salt as an ingredient in meat: Are all salts created equal?

Effect of High Pressure Processing on Quality, Sensory Acceptability and Microbial Stability of Marinated Beef Steaks and Pork Chops during Refrigerated Storage

2016

Effects of Dry Chilling on the Microflora on Beef Carcasses at a Canadian Beef Packing Plant

2015

Impact on the Animal Protein Industries of the new FAO Report on Protein Quality Measurement for Humans

Effects of Production System and Growth Promotions on the Physiological Maturity Scores in Steers

Whoa Nelly – What’s up with the Cost of Beef?

Guidance on the appropriate Cooking for Mechanically Tenderized Beef (MTB)

2014

Automatic Assessment of Meat Marbling and Tenderness

Prevalence and Characterization of Methicillin-Resistant Staphylococcus Aureus During Commercial Pork Processing

Beef Dark Cutters Discrimination by Visible and Near Infrared Spectroscopy

Rapid Authentication of Enhanced Quality Pork by Visible and Near Infrared Spectroscopy

Authentication of Depurated Salmon Fillets by Near Infrared Spectroscopy

2013

Protection and Controlled Release of Nisin in Meat during Cooking using Liposome Encapsulation

Alternative Processing Step to Reduce Salt and Maintain Quality when Processing Low-Fat Pork Bologna

Dark Cutting Beef using Modified Atmosphere Packaging

Relationship between Cattle Sex, Production and Carcass Characteristics and the Incidence of Dark Cutting Beef

Organochlorine Residues in Meat: What is the Situation in Canada?

2012

Influence of Natural Meat Microflora on Campylobacter jejuni Survival on Beef and Pork under Vacuum Package and Retail Storage Conditions

Listeria: Integration of Genomic Technologies for Detection and Surveillance

Challenges in the Detection and Isolation of Verotoxigenic Escherichia coli on Fresh Meats

New Research into Antimicrobial Resistance Opens Doors to Detection and Control

New Research shows that Livestock may not be the Sole Source of Foodborne Bacteria Campylobacter jejuni

2011

Measurement of Meat Quality using Light Spectrometry

Meat Tenderness: From Observation to Prediction

2010

Testing Beef for Pathogenic Escherichia coli

Beef InfoXchange System (BIXS)

High Pressure Processing

Canada’s Action Plan to Reduce the Level of Sodium in Processed Foods

Safe Food-Doing the Right Things in Canada