Articles Library

Short Special Topic Articles

August 2021
POTENTIAL OF IN-THE-BAG DRY AGEING TO IMPROVE THE FLAVOUR PROFILE OF BEEF LOW VALUE CUTS

August 2021
COUNTRY OF ORIGIN AND COOKING ENDPOINT TEMPERATURE EFFECT ON THE FLAVOUR PROFILE OF BEEF

June 2020
Implementation of the Canadian Five Yield Grade Ruler

June 2020
Discrimination between barley and corn finished beef by visible and near infrared spectroscopy

March 2019
Rabbit meat quality assessment in Quebec

November 2018
Fascinating Iridescence

September 2018
Volatile Compounds Responsible for the Fishy Off-Flavour in Beef with Enhanced Healthful Fatty Acids

September 2018
In-the Bag Dry Ageing as a Strategy to Produce Value-Added Beef with Enhanced Flavour Profiles

January 2018
How Much Meat Do We Eat - the Reality Check

June 2017
Salt as an ingredient in meat: Are all salts created equal?