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meat palatability
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Argenis Rodas-Gonzalez – University of Manitoba
Listed In:
Animal Protein
,
Packaging
,
Product Development
,
Protein Processing
,
Protein Quality
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
beef
,
bison
,
carcass merit and grading
,
chicken
,
Consumer acceptability
,
essential oils
,
image analysis
,
meat palatability
,
Meat Science
,
packaging
,
pork
,
Protein quality
,
quality assessment
,
shelf life
,
swine
,
water buffalo
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
Website:
https://www.umanitoba.ca/faculties/afs/dept/animal_science/fac_staff/Rodas-Gonzalez.html
Email:
Argenis.RodasGonzalez@umanitoba.ca
Mailing Address:
66 Chancellors Cir
R3T 2N2
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