Integrated meat science focuses on developing sustainable meat production systems in Canada, research on meat production, quality, preservation, and safety, with an emphasis on enhancing the microbiological safety and storage stability of meat.
- Conducted national beef plant and quality audits; developed/improved methodologies for carcass and meat quality assessment; improved meat and carcass grading and classification systems (beef, lamb, and bison) and quality standards (pork); developed and assessed commercial grading instruments.
- Contributed to the enhancement of important meat quality and sensory attributes, such as beef tenderness and flavour.
- Developed differentiation strategies, based on pre- and post-mortem factors, for Canadian beef and pork.
- Assessed decontaminating treatments at beef packing plants; developed methods to identify and count live E. coli following decontamination; identified sources of E. coli on beef; provided advice to Health Canada to develop recommendations for cooking non-intact steaks.
- Developed and transferred to the meat sector an effective solution to the costly quality defect of vacuum-packaged beef known as “blown pack spoilage”.
- Assessed risks to human health by tracking the transmission of bacterial pathogens through meat production chains and characterizing bacterial isolates for antimicrobial resistance.
- Tracked transmission, survival and risks to humans of new food-borne viruses; developed methods to extract viruses from saliva, manure, carcass swabs, and meat samples.