Food Development Centre, processing or aging research, Ag Canada, carcass quality measurements
Primary Production and Harvesting
Research various products to help achieve better efficiencies in producing pigs for pork production
Protein Food Processing
Research areas of pork slaughter and deboning to help reduce yield loss while maintaining juiciness and tenderness of pork products
Packaging
Work with various suppliers to improve shelf life through different packaging of different cuts
Consumer Acceptability
Meat sales team meeting with distributors, retailers and consumers to get feedback on how products can improve; Extending shelf life at retailers to reduce waste.
