Óscar López Campos, Ph.D.

Image Oscar Lopez Campos
Research Scientist

Since the first grading policies for pork in 1922, for beef in 1927, and for bison in the late 1950s, the Canadian grading systems have been continuously evolving as a means of classifying carcasses with similar attributes into similar classes or ‘‘grades’’. In Canada, quality and yield grades form the language for trade, facilitate marketing and production decisions, and ensure that consumers are able to purchase a predictable and consistent product. The objectivity of the grading systems is a fundamental pillar of carcass classification and the implementation of objective methods at the grading stand has been one of the main goals pursued by the Canadian Livestock Industry. In this sense, the major objectives of Dr. Óscar López Campos’ Livestock Carcass Merit and Market Competitiveness program are focused on identifying measuring, prioritizing and utilizing objective and subjective carcass merit and meat quality assessments and attributes of economic importance to promote development, adaptation and competitiveness of the whole meat value-chain in Canada.

Current research and/or projects

Currently, Dr. López Campos value-chain approach to research into carcass and meat quality issues provides critical support for growth in complexity and competitiveness of the Meat Industry.

Research and/or project statements

  • Development of yield prediction tools to optimize carcass cut-out value.
  • Developing a Canadian Total Quality Management System for Beef Processing.
  • Beef Quality Canada’s National Beef Quality Audit at Retail and Processing.
  • Evaluating the Canadian beef grading ruler to predict USDA five yield grades based on a modified yield percentage matrix.
  • Classifying Canadian pork based on quality attributes.

Professional activities / interests

  • Carcass Merit and Market Competitiveness.

  • Carcass classification (beef, bison, veal, pork and sheep).

  • Grading systems (beef, bison, veal and sheep).

  • Meat Quality.

Education and awards

  • 2007 - Ph.D. in Animal Production. University of León (Spain).
  • 2004 - Master in Veterinary. University of León (Spain).
  • 2003 - Master in Pedagogical Aptitude Certificate. University of León (Spain).
  • 2002 - B.Sc. Biology. University of León (Spain).

International experience and/or work

  • 2015 - present: Carcass Merit and Market Competitiveness Research Scientist. Lacombe Research and Development Centre, Agricultural and Agri-Food Canada.

  • 2012 – 2015: Research Associate on Carcass Classification and Grading with Livestock Gentec, University of Alberta (Canada).

  • 2009 - 2012: Post-doctoral Researcher thorough the NSERC Visiting Fellowship in Canadian Government Laboratories Program. Meat Research team at Lacombe Research and Development Centre, Agricultural and Agri-Food Canada.

  • 2006 - 2009: Biologist for research and laboratories at the Mountain Cattle Institute of the Spanish National Research Council (CSIC).

  • 2003 - 2006: Pre-doctoral Fellow at the Spanish National Research Council (CSIC - ULE).

 

Key publications

  1. Holman, D.B., Gzyl, K.E., Scott, H., Prieto, N., López-Campos, Ó. Associations between the rumen microbiota and carcass merit and meat quality in beef cattle. Applied Microbiology and Biotechnology, [online] 108(1), http://dx.doi.org/10.1007/s00253-024-13126-1

    2024 - View publication details

  2. Leighton, P.L.A., Lopez-Campos, O., Zawadski, S., Thacker, R., Schmidt, B., Scott, H., Hudson, L., Prieto, N. (2023, August 20-25). Does trimming external fat before cooking affect palatability and calorie content of beef ribeye steaks? ICoMST2023, Padova, Italy.

    2023 - View publication details

  3. Tecnologías espectrales para la predicción de la calidad de la carne. Eurocarne vol. 312, pp. 67-78, December 2022.

    2022 - View publication details

  4. Preliminary examination of the ability of x-ray or dual-energy X-ray of skulls to predict animal age and automate dentition checks. Beef Cattle Research Council Fact Sheet. July 14, 2022

    2022 - View publication details

  5. López-Campos, Ó. Marbling relationship between Canadian and Japanese beef grading sites. Beef Cattle Research Council Fact Sheet. March 30, 2022

    2022 - View publication details

  6. W. Barragán, J.L. Aalhus, G. Penner, M.E.R. Dugan, M. Juárez, Ó. López-Campos, P. Vahmani, J. Segura, J. Angulo and N. Prieto, 2020. Authentication of barley-finished beef using visible and near infrared spectroscopy (Vis-NIRS) and different discrimination approaches. Meat Science,172,108342.

    2021 - View publication details

  7. Ham- and shoulder-face characteristics in relation to pork primal composition. Banff Pork Seminar 2021. Banff, AB, January 2021.

    2021 - View publication details

  8. Aplicación de nuevas tecnologías en la clasificación de canales. J. Segura, N. Prieto, M. Juárez, J.L. Aalhus, W. Barragán-Hernández, Ó. López-Campos. Eurocarne nº 290. October 2020

    2020 - View publication details

  9. Effect of in-the bag dry ageing on the flavour profile of beef low value cuts. L. Evasiuk, J. L. Aalhus, O. Lopez-­Campos, I. L. Larsen, N. Prieto. Proceedings of International Congress of Meat Science and Reciprocal Meat Conference. Number 50 August 2020

    2020 - View publication details

  10. Implementation of the Canadian retail cut beef yield grades. J. Segura, J. L. Aalhus, I. L. Larsen, N. Prieto, M. E. Dugan, O. Lopez-­Campos. Proceedings of International Congress of Meat Science and Reciprocal Meat Conference. Number 141 August 2020

    2020 - View publication details

  11. Potential of visible and near infrared spectroscopy to authenticate barley finished beef. W. Barragan, J. L. Aalhus, G. B. Penner, M. E. Dugan, M. Juarez, O. Lopez-­Campos, P. Vahmani, J. Segura, J. Angulo, N. Prieto. Proceedings of International Congress of Meat Science and Reciprocal Meat Conference. Number 156 August 2020

    2020 - View publication details

  12. Evaluation of the computer vision system (CVS) to predict primal composition of mature cows. J. Segura, J. L. Aalhus, I. L. Larsen, N. Prieto, M. Juarez, O. Lopez-­Campos. Proceedings of International Congress of Meat Science and Reciprocal Meat Conference. Number 151 August 2020

    2020 - View publication details

  13. Discrimination between Barley and Corn finished Beef by visible and near infrared spectroscopy. W. Barragan, J.L. Aalhus, G.B. Penner, M.E.R. Dugan, M. Juárez, Ó. López-Campos, P. Vahmani, J. Segura, J. Angulo, and N. Prieto. CMSA-ASCV 2020

    2020 - View publication details

  14. Predicción de la composición de la canal mediante espectroscopía de infrarrojo cercano en el pabellón auricular de cerdos. N. Prieto, J. Segura, M.E.R. Dugan, M. Juárez, Ó. López-Campos, R.T. Zijlstra, J.L. Aalhus. Eurocarne nº 282 Décembre 2020

    2019 - View publication details

  15. López-Campos, Ó.; Larsen, I. L.; Prieto, N.; Juárez, M.; Segura, J. and Aalhus, J. Canadian five yield grade ruler implementation. Proceedings of the Canadian Meat Science Association and Canadian Meat Council, 99th Annual Canadian Meat Council Conference. June 3-4, 2019, Marriott on the Falls, Niagara Falls, ON, Canada.

    2019 - View publication details

  16. M.E.R. Dugan, V. Salazar, D.C. Rolland, P. Vahmani, J.L. Aalhus, Ó. Lo´ pez-Campos, N. Prieto, and
    M. Juárez. 2019. Retail lamb fat composition in western Canada. dx.doi.org/10.1139/cjas-2019-0003

    2019 - View publication details

  17. Volatile compounds responsible for the fishy off-flavour in Beef with enhanced healthful fatty acids. N. Prieto, R. Thacker, I.L. Larsen, M.E.R. Dugan, P. Vahmani, M. Juárez, Ó. López-Campos, J.L. Aalhus. CMSA-ASCV 2018

    2018 - View publication details

  18. In-the bag dry ageing as a strategy to produce value added Beef with enhanced flavor profiles. N. Prieto*, R. Thacker, I.L. Larsen, Ó. López-Campos, M. Juárez and J.L. Aalhus. CMSA-ASCV

    2018 - View publication details

  19. 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

  20. 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

Research facility

6000 C and E Trail
Lacombe, AB T4L 1W1
Canada

Affiliations

  • Faculty of Agricultural and Food Sciences, University of Manitoba, Adjunct Professor.
  • Canadian Journal of Animal Science, Associate Editor.
  • Canadian Meat Science Association (CMSA), Secretary Treasurer.

Language

English

Other languages

Spanish