beef
Argenis Rodas-Gonzalez – University of Manitoba
Business Type
Researcher
Main Contact Person
Argenis Rodas-Gonzalez
Position
Associate Professor
Department
Agricultural and Food Sciences, Animal Science
City
Winnipeg
Province
Manitoba
Country
Canada
Keywords
Infrastructure
pilot plant, colorimeter, milota with spectra
Primary Production and Harvesting
Carcass and meat quality outcomes associated with cattle, pigs and chicken management
Protein Food Processing
Plant extracts effectiveness to extend bison and chicken fresh meat shelf-life
Packaging
New packaging technologies to improve meat colour, Hyperspectral imaging provided reliable segregation of muscles by colour stability
Consumer Acceptability
Influence of the plant extracts on the final bison product palatability and acceptability.
Phone:
2044749523
2044749523
Mailing Address:
66 Chancellors Cir
R3T 2N2
66 Chancellors Cir
R3T 2N2
Meeling Nivet – Food Development Centre
Listed In:
Plant Protein, Product Development, Protein Extraction, Protein Processing, Sensory Evaluation, Sociocultural
Business Type
Industry Member
Main Contact Person
Meeling Nivet
Position
Manager
Department
Product Commercialization,
City
Portage la Prairie
Province
Manitoba
Country
Canada
Keywords
alfalfa, Animal protein, animal protein applications, beef, buckwheat, canola, chicken, Consumer acceptability, dairy, fava, flax, hemp, lupin, oat, oilseeds, Pea, Plant protein extraction, plant protein scale up extraction, Protein applications, protein ingredients applications, pulses, rapid protein analysis, Sensory evaluation, soy, trained sensory panel, untrained sensory panel
Infrastructure
kettles/tanks, decanter centrifuge, disk stack centrifuge, membrane filtration, spray dryer, drum dryer, freeze dryer, tray dryer, Lab UHT/HTST pasteurizer, Leco Protein Analyzer, CEM Fat Analyzer, Texture Analyzer, food development centre, pilot plant for scale up, wet protein extraction, decanter, spray dryer, supercritical fluid extraction, Microthermics pasteurization
Protein Food Processing
Research in the development of animal and plant proteins. The proteins are used in the development of value added products.
Packaging
Packaging materials are assess to determine suitability for various protein food products, including modified atmosphere packaging (MAP) and vacuum packaging systems.
Consumer Acceptability
Sensory evaluation and consumer acceptability studies for protein food products.
Assessment of the Safety and Nutritional Value of Protein Foods
Microbial testing and nutritional analysis; Working with Health Canada to obtain regulatory approval of protein ingredient and food products.
Other
Co-products of protein extraction are assessed for further processing to ensure sustainability of the process to reduce negative environmental impact.
Phone:
2042393755
2042393755
Mailing Address:
Portage la Prairie
R1N 3J9
Portage la Prairie
R1N 3J9
Phyllis Shand – University of Saskatchewan
Business Type
Researcher
Main Contact Person
Phyllis Shand
Position
Emeritus Professor
Department
Food and Bioproduct Sciences
City
Saskatoon
Province
Saskatchewan
Keywords
Phone:
3069668842
3069668842
Mailing Address:
3E08.1 - Agriculture Building
S7N 5A8
3E08.1 - Agriculture Building
S7N 5A8
UBI Meat Experts in QA
Business Type
Company
Main Contact Person
Sebastian Victorica
Position
CEO
City
Montreal
Province
Quebec
Country
Canada
Keywords
Infrastructure
Specialized analytical equipment
Primary Production and Harvesting
Marbling is the amount of intramuscular fat in beef. It is a measure of the quality of beef, as it contributes to the flavour and tenderness of the meat. The more marbling a piece of beef has, the higher the quality.
Meat and fat ratio is the percentage of meat to fat in beef trimmings. It is a measure of the efficiency of the trimming process. The higher the meat and fat ratio, the more efficient the trimming process.
Both marbling and meat and fat ratio are important factors in the production of protein foods. By measuring these factors, producers can ensure that they are producing high-quality beef that is efficient to produce.
There are a number of ways that measuring marbling and meat and fat ratio can help to produce protein foods in a more efficient way. For example, producers can use this information to select cattle that are more likely to produce high-quality beef. They can also use this information to adjust their feeding and management practices to improve the marbling and meat and fat ratio of their beef.
In addition, measuring marbling and meat and fat ratio can help producers to reduce waste. For example, producers can use this information to identify and remove excess fat from beef trimmings. This can help to reduce the amount of waste that is generated and improve the efficiency of the trimming process.
Overall, measuring marbling and meat and fat ratio is a valuable tool for producers who are looking to produce protein foods in a more efficient and sustainable way.
Here are some additional ways that measuring marbling and meat and fat ratio can help to produce protein foods in a more efficient way:
Improved product quality: By selecting cattle that are more likely to produce high-quality beef, producers can produce products that are more flavorful and tender. This can lead to increased customer satisfaction and repeat business.
Reduced waste: By identifying and removing excess fat from beef trimmings, producers can reduce waste and improve the efficiency of the trimming process. This can save money and help to protect the environment.
Increased profits: By producing higher quality products and reducing waste, producers can increase their profits.
If you are a producer of protein foods, I encourage you to consider measuring marbling and meat and fat ratio. These measurements can help you to improve the efficiency and sustainability of your production process.
Meat and fat ratio is the percentage of meat to fat in beef trimmings. It is a measure of the efficiency of the trimming process. The higher the meat and fat ratio, the more efficient the trimming process.
Both marbling and meat and fat ratio are important factors in the production of protein foods. By measuring these factors, producers can ensure that they are producing high-quality beef that is efficient to produce.
There are a number of ways that measuring marbling and meat and fat ratio can help to produce protein foods in a more efficient way. For example, producers can use this information to select cattle that are more likely to produce high-quality beef. They can also use this information to adjust their feeding and management practices to improve the marbling and meat and fat ratio of their beef.
In addition, measuring marbling and meat and fat ratio can help producers to reduce waste. For example, producers can use this information to identify and remove excess fat from beef trimmings. This can help to reduce the amount of waste that is generated and improve the efficiency of the trimming process.
Overall, measuring marbling and meat and fat ratio is a valuable tool for producers who are looking to produce protein foods in a more efficient and sustainable way.
Here are some additional ways that measuring marbling and meat and fat ratio can help to produce protein foods in a more efficient way:
Improved product quality: By selecting cattle that are more likely to produce high-quality beef, producers can produce products that are more flavorful and tender. This can lead to increased customer satisfaction and repeat business.
Reduced waste: By identifying and removing excess fat from beef trimmings, producers can reduce waste and improve the efficiency of the trimming process. This can save money and help to protect the environment.
Increased profits: By producing higher quality products and reducing waste, producers can increase their profits.
If you are a producer of protein foods, I encourage you to consider measuring marbling and meat and fat ratio. These measurements can help you to improve the efficiency and sustainability of your production process.
Protein Food Processing
Helping meat and food processors become more efficient
Short Business Description
UBI Meat's AI-powered marbling measurement system is highly accurate, efficient, consistent, reliable, and scalable.
In more detail, here is a brief explanation of each of these advantages:
Accuracy: UBI Meat's system is more accurate than traditional methods of marbling assessment, which are often subjective and can lead to inconsistent results.
Efficiency: UBI Meat's system is faster and easier to use than traditional methods, which can save time and money.
Consistency: UBI Meat's system provides consistent results, which is important for ensuring that products meet quality standards and that customers receive a consistent product experience.
Reliability: UBI Meat's system is highly reliable and can be used to accurately measure marbling even in challenging conditions.
Scalability: UBI Meat's system can be used to assess the marbling of beef of any size or shape, making it a versatile tool that can be used by meat processors of all sizes.
Overall, UBI Meat's AI-powered marbling measurement system is a valuable tool for meat processors who want to ensure that their products meet quality standards and that customers receive a consistent product experience.
In more detail, here is a brief explanation of each of these advantages:
Accuracy: UBI Meat's system is more accurate than traditional methods of marbling assessment, which are often subjective and can lead to inconsistent results.
Efficiency: UBI Meat's system is faster and easier to use than traditional methods, which can save time and money.
Consistency: UBI Meat's system provides consistent results, which is important for ensuring that products meet quality standards and that customers receive a consistent product experience.
Reliability: UBI Meat's system is highly reliable and can be used to accurately measure marbling even in challenging conditions.
Scalability: UBI Meat's system can be used to assess the marbling of beef of any size or shape, making it a versatile tool that can be used by meat processors of all sizes.
Overall, UBI Meat's AI-powered marbling measurement system is a valuable tool for meat processors who want to ensure that their products meet quality standards and that customers receive a consistent product experience.
Phone:
+15148034090
+15148034090
Mailing Address:
7878 Rue Ostell-Crescent, Montreal, Quebec
H4P 1Y9
7878 Rue Ostell-Crescent, Montreal, Quebec
H4P 1Y9