Current Student Projects

arenna

Consumer purchase intentions for carnosine-enhanced pork - a functional food

henry

Meat Stability as influenced by micronized lentil flour and it's component

Danielle S.

 Effect of water activity on Escherichia coli inactivation using high pressure carbon dioxide

Brian

Evaluation of microorganisms in an equine slaughter facility

Mahbub

Alternative strategies for horse meat harvest to ensure product quality and safety for export markets 

Patience

The effects of β-adrenergic agonists and hormonal growth promotants (HGPs) on intramuscular collagen cross-link structure and density

Shahid

Relationship of cattle production practices and muscle proteins with dark cutting

Maidah

Relationship between beef quality grade and collagen biochemistry

DEVON

Filamentation of cold-adapted Listeria monocytogenes on ready-to-eat meats and validation of an adapted enumeration method

Jiaping

Price transmission analysis of Canadian Beef along supply chain


Aleicia

The prevalence of Salmonella in cattle deep tissue lymph nodes and cattle fed

KaiXing

 Effect of starter culture on taste active amino acids and peptides in dry fermented sausages

Wenxin

Functionality of mechanically separated pork compared to mechanically separated poultry

XINYI

Changes in undesirable compounds of faba bean due to autoclaving and short-term germination and faba bean flour applications in meat products

CHANDRE

Effects of the food matrix on high pressure resistance of  Escherichia coli 


Philip

Pork belly quality; Protein and lipid oxidation in bacon

Brad

Thermal inactivation of heat resistant E. coli in ground beef

Darshika

Utilization of lentil phenolic compounds to control protein and lipid oxidation in mechanically separated chicken

Contact

MEaTnet Program Coordinator
4-10 Agriculture/Forestry Building
Department of Agricultural, Food and Nutritional Science
University of Alberta
Edmonton, Alberta
Canada
T6G 2P5
Email:  meatnet@ualberta.ca