Dr. Bethany Uttaro

Meat Quality: Applied Bioinstrumentation
Current research and/or projects
- On-line sorting of pork bellies for firmness
- Measurement of pork shoulder and leg face features for primal composition
- Automated evaluation of marbling composition, meat colour and meat quality of pork primal cuts
Professional activities / interests
- Peer review: regular reviewer for manuscripts submitted to Meat Science. Occasional reviewer for 6-8 other journals.
- Operation Minerva - Introducing Grade 8 girls to STEM workplace as part of developing their further education pathway.
Education and awards
Education:
- Ph.D. Animal Science: University of Guelph, 2003. Thesis "Objective and Physical Evaluations of Meat Quality"
- M.Sc. Meat Science: University of Guelph, 1991. Thesis "Growth, Carcas Yield, and Meat Quality of Pork from Pigs Receiving Diets containing the Beta-agonist Ractopamine"
- B.Sc. Animal Science: Nova Scotia Agricultural College, Truro, 1987
Awards:
- CMSA: Percy Gitelman Memorial Scholarship. 1999
- NSERC Visiting Fellow in a Canadian Government Laboratory. 2003-2006
Key publications
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Bruce, H.L., Holdstock, J., Uttaro, B.E., Larsen, I.L., Aalhus, J.L. (2021). Extent of dark-cutting in beef carcasses graded Canada B4. Meat Science, [online] 172 http://dx.doi.org/10.1016/j.meatsci.2020.108363
2021 - View publication details
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Ham- and shoulder-face characteristics in relation to pork primal composition. Banff Pork Seminar 2021. Banff, AB, January 2021.
2021 - View publication details
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Bioimage analysis for estimation of mid-loin marbling from external marbling on the boneless pork loin. Le Porc Show 2020. Quebec City, QC, November 2020.
2020 - View publication details
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Uttaro, B., Zawadski, S., Juárez, M. (2020). An approach for objective and automated identification of pork belly firmness, 169 http://dx.doi.org/10.1016/j.meatsci.2020.108221
2020 - View publication details
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Yang, X., Wang, H., Badoni, M., Zawadski, S., McLeod, B., Holman, D., Uttaro, B. (2020). Effects of a novel three-step sous-vide cooking and subsequent chilled storage on the microbiota of beef steaks. Meat Science, [online] 159 http://dx.doi.org/10.1016/j.meatsci.2019.107938
2020 - View publication details
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Uttaro, B., Zawadski, S., McLeod, B. (2019). Efficacy of multi-stage sous-vide cooking on tenderness of low value beef muscles. Meat Science, [online] 149 40-46. http://dx.doi.org/10.1016/j.meatsci.2018.11.008
2019 - View publication details
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Uttaro, B., Zawadski, S., Aalhus, J., Lopez-Campos, O., Prieto, N., Juarez, M. (2018) Towards an automated pork belly system based on degree of firmness. 64th International Congress of Meat Science and Technology (ICoMST), August 12-17, 2018, Melbourne, Australia
2018 - View publication details
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Soladoye, O.P., Prieto, N., Lopez-Campos, O., Aalhus, J.L., Uttaro, B., Roberts, J.C., Larsen, I., Shand, P., Gariépy, C., Juárez, M. (2018). Potential of near infrared (NIR) spectroscopy and dual energy X-ray absorptiometry (DXA) in predicting pork belly softness. Meat Science, [online] 142 1-4. http://dx.doi.org/10.1016/j.meatsci.2018.03.025
2018 - View publication details
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Uttaro, B., Zawadski, S., Aalhus, J., Juarez, M. (2018) Exploring prediction of pork mid-loin marbling from the Latissimus dorsi. CMSA/CMC Annual Meeting, May 29-31, 2018, Montreal PQ
2018 - View publication details
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Wang, H., Badoni, M., Zawadski, S, McLeod, B., Uttaro, B., Yang, X. (2018) Storage life at 2° C or -1.5° C of beef steaks cooked by a three-step sous-vide method. CMSA/CMC Annual Meeting, May 29-31, 2018, Montreal PQ
2018 - View publication details
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Uttaro, B., Zawadski, Juarez, M. (2018) Early identification of pork belly firmness: effect of flank fold and conveyor angle. CMSA/CMC Annual Meeting, May 29-31, 2018, Montreal PQ
2018 - View publication details
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Uttaro, B., Zawadski, McLeod, B. (2018) Efficacy of multi-stage sous-vide cooking on steaks from lower value beef muscles. CMSA/CMC Annual Meeting, May 29-31, 2018, Montreal, PQ.
2018 - View publication details
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Juarez, M., Horcada, A., Prieto, N., Roberts, J.C., Dugan, M.E.R., Lopez-Campos, O, Uttaro, B., Larsen, I.L., Hosford, S., Galbraith J., Aalhus J.L. 2017 Guaranteeing Canadian lamb meat quality using near infrared spectroscopy on intact rack. Can J Anim Sci. 98: 390-393. doi:10.1139/CJAS-2017-0106
2018 - View publication details
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Juárez, M., Dugan, M.E.R., López-Campos, Ó., Prieto, N., Uttaro, B., Gariépy, C., Aalhus, J.L. (2017). Relative contribution of breed, slaughter weight, sex, and diet to the fatty acid composition of differentiated pork, 97(3), 395-405. http://dx.doi.org/10.1139/CJAS-2016-0103
2017 - View publication details
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Wang, H., Badoni, M., Zawadski, S., McLeod, B., Uttaro, B. and Yang, X. 2017. Effects on beef microflora of a three-step sous-vide method. International Congress of Meat Science and Technology annual conference. Cork, Ireland, August 13-18, 2017
2017 - View publication details
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Soladoye, O.P., Uttaro, B., Zawadski, S., Dugan, M.E.R., Gariépy, C., Aalhus, J.L., Shand, P., Juárez, M. (2017). Compositional and dimensional factors influencing pork belly firmness. Meat Science, [online] 129 54-61. http://dx.doi.org/10.1016/j.meatsci.2017.02.006
2017 - View publication details
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Juarez, M., Lopez Campos, O., Prieto, N., Hosford, S., Galbraith, J., Uttaro, B., and Aalhus, J. 2016. Evaluating alternative lamb carcass classification systems in Canada. Canadian Meat Science Association Newsletter.
2016 - View publication details
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Zhang, H., Aalhus, J.L., Gariépy, C., Uttaro, B., López-Campos, O., Prieto, N., Dugan, M.E.R., Jin, Y., Juárez, M. (2016). Effects of pork differentiation strategies in Canada on pig performance and carcass characteristics. Canadian Journal of Animal Science, [online] 96(4), 512-523. http://dx.doi.org/10.1139/cjas-2015-0197
2016 - View publication details
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Vahmani, P., Meadus, W.J., Uttaro, B., López-Campos, Ó., Mapiye, C., Rolland, D.C., Caine, W.R., Aalhus, J.L., Dugan, M.E.R. (2016). Effects of feeding beef fat enriched with polyunsaturated fatty acid biohydrogenation products to pigs. Canadian Journal of Animal Science, [online] 96(2), 95-99. http://dx.doi.org/10.1139/cjas-2015-0080
2016 - View publication details
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Prieto, N.; López-Campos, Ó.; Uttaro, B. and Aalhus, J.L. Meat Quality of Dark Cutters is Complex. Bull Breeders. Ed. Prairie Post. February (2016), pp A17.
2016 - View publication details
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Contact
Research facility
Expertise
Affiliations
- Canadian Meat Science Association (CMSA) Executive committee chairs, and Committee member - 2003-present
- Olds College: Industry Advisory Committe member, Meat Processing Program 2018-present
- Meat Science: Editorial Board member. 2016-present.
- CCSI: Carcass Quality and Meat Standards Working Group. 2009-present