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Efficacy of multi-stage sous-vide cooking on tenderness of low value beef muscles

Meat science, 2019-03, Vol.149, p.40-46

2019

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Exploring the relationship of colour categorization with pork colour standards under different subjective and objective conditions

Meat science, 2025-01, Vol.219, p.109661, Article 109661

2025

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Evaluating the effect of temperature and multiple bends on an automated pork belly firmness conveyor belt classification system

Meat science, 2023-09, Vol.203, p.109222-109222, Article 109222

2023

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Developing an alternative classification method for predicting ham composition using linear measurements from the cross-sectional ham surface

Meat science, 2023-10, Vol.204, p.109237-109237, Article 109237

2023

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An approach for objective and automated identification of pork belly firmness

Meat science, 2020-11, Vol.169, p.108221-108221, Article 108221

2020

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A new manual method for pork belly firmness measurement

MethodsX, 2024-06, Vol.12, p.102577-102577, Article 102577

2024

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Use of near infrared spectroscopy for estimating meat chemical composition, quality traits and fatty acid content from cattle fed sunflower or flaxseed

Meat science, 2014-10, Vol.98 (2), p.279-288

2014

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Centre pork chop colour classification using image analysis on the ventral surface of the loin

Canadian journal of animal science, 2024-03, Vol.104 (1), p.123-126

2024

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The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass grade

Meat science, 2014-12, Vol.98 (4), p.842-849

2014

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Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis

Meat science, 2023-01, Vol.195, p.109003-109003, Article 109003

2023

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Extent of dark-cutting in beef carcasses graded Canada B4

Meat science, 2021-02, Vol.172, p.108363-108363, Article 108363

2021

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Effects of feeding flaxseed or sunflower-seed in high-forage diets on beef production, quality and fatty acid composition

Meat science, 2013-09, Vol.95 (1), p.98-109

2013

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Compositional and dimensional factors influencing pork belly firmness

Meat science, 2017-07, Vol.129, p.54-61

2017

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Potential of near infrared (NIR) spectroscopy and dual energy X-ray absorptiometry (DXA) in predicting pork belly softness

Meat science, 2018-08, Vol.142, p.1-4

2018

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Exploring innovative possibilities of recovering the value of dark-cutting beef in the Canadian grading system

Meat science, 2018-03, Vol.137, p.77-84

2018

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Performance of near-infrared spectroscopy in pork shoulder as a predictor for pork belly softness

Canadian journal of animal science, 2021-06, Vol.101 (2), p.386-389

2021

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Prediction of pork belly fatness from the intact primal cut

Food control, 2010-10, Vol.21 (10), p.1394-1401

2010

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Relative contribution of breed, slaughter weight, sex, and diet to the fatty acid composition of differentiated pork

Canadian journal of animal science, 2017-09, Vol.97 (3), p.395-405, Article CJAS-2016-0103

2017

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Predicting fat quality from pigs fed reduced-oil corn dried distillers grains with solubles by near infrared reflectance spectroscopy: Fatty acid composition and iodine value

Meat science, 2014-12, Vol.98 (4), p.585-590

2014

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Near infrared reflectance spectroscopy predicts the content of polyunsaturated fatty acids and biohydrogenation products in the subcutaneous fat of beef cows fed flaxseed

Meat science, 2012-01, Vol.90 (1), p.43-51

2012

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At line prediction of PUFA and biohydrogenation intermediates in perirenal and subcutaneous fat from cattle fed sunflower or flaxseed by near infrared spectroscopy

Meat science, 2013-05, Vol.94 (1), p.27-33

2013

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Exploration of methods for lamb carcass yield estimation in Canada

Canadian journal of animal science, 2018-12, Vol.98 (4), p.760-768

2018

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Effects of diets supplemented with sunflower or flax seeds on quality and fatty acid profile of hamburgers made with perirenal or subcutaneous fat

Meat science, 2015-01, Vol.99, p.123-131

2015

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Adipose tissue and muscle fatty acid profiles of steers fed red clover silage with and without flaxseed

Livestock science, 2013-01, Vol.151 (1), p.11-20

2013

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Inclusion of sunflower seed and wheat dried distillers’ grains with solubles in a red clover silage-based diet enhances steers performance, meat quality and fatty acid profiles

Animal (Cambridge, England), 2014-12, Vol.8 (12), p.1999-2010

2014

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Efficacy of multi-stage sous-vide cooking on tenderness of low value beef muscles

Exploring the relationship of colour categorization with pork colour standards under different subjective and objective conditions

Evaluating the effect of temperature and multiple bends on an automated pork belly firmness conveyor belt classification system

Developing an alternative classification method for predicting ham composition using linear measurements from the cross-sectional ham surface

An approach for objective and automated identification of pork belly firmness

A new manual method for pork belly firmness measurement

Use of near infrared spectroscopy for estimating meat chemical composition, quality traits and fatty acid content from cattle fed sunflower or flaxseed

Centre pork chop colour classification using image analysis on the ventral surface of the loin

The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass grade

Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis

Extent of dark-cutting in beef carcasses graded Canada B4

Effects of feeding flaxseed or sunflower-seed in high-forage diets on beef production, quality and fatty acid composition

Compositional and dimensional factors influencing pork belly firmness

Potential of near infrared (NIR) spectroscopy and dual energy X-ray absorptiometry (DXA) in predicting pork belly softness

Exploring innovative possibilities of recovering the value of dark-cutting beef in the Canadian grading system

Performance of near-infrared spectroscopy in pork shoulder as a predictor for pork belly softness

Prediction of pork belly fatness from the intact primal cut

Relative contribution of breed, slaughter weight, sex, and diet to the fatty acid composition of differentiated pork

Predicting fat quality from pigs fed reduced-oil corn dried distillers grains with solubles by near infrared reflectance spectroscopy: Fatty acid composition and iodine value

Near infrared reflectance spectroscopy predicts the content of polyunsaturated fatty acids and biohydrogenation products in the subcutaneous fat of beef cows fed flaxseed

At line prediction of PUFA and biohydrogenation intermediates in perirenal and subcutaneous fat from cattle fed sunflower or flaxseed by near infrared spectroscopy

Exploration of methods for lamb carcass yield estimation in Canada

Effects of diets supplemented with sunflower or flax seeds on quality and fatty acid profile of hamburgers made with perirenal or subcutaneous fat

Adipose tissue and muscle fatty acid profiles of steers fed red clover silage with and without flaxseed

Inclusion of sunflower seed and wheat dried distillers’ grains with solubles in a red clover silage-based diet enhances steers performance, meat quality and fatty acid profiles

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