Bibliothèque d'articles

Short Special Topic Articles

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

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

Juin 2020
Implementation of the Canadian Five Yield Grade Ruler

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

Mars 2019
Rabbit meat quality assessment in Quebec

November 2018
Fascinating Iridescence

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

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

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

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