Academic and industry collaboration research focused on measuring meat colour, moisture content, tenderness, and sensory acceptability.
Estimating eating quality of beef using visible and near infrared light
Current research is establishing algorithms for using visible and near infrared light to predict the amount of fat in and the tenderness of beef.
Identification of gene markers for improved pork and beef quality
Sequencing of the swine and bovine genomes has allowed us to identify gene markers related to superior pork and beef quality. This will allow selection of animals for improved pork colour, tenderness, flavour and juiciness, and selection against cattle that are prone to dark cutting.
Reducing the contribution of connective tissue to beef toughness
Understanding how genetics, animal growth rate and growth promotants used in animal production affect the toughness of connective tissue in muscle will enable animal producers to manage toughness of meat on the farm through appropriate production strategies.
Dr. Heather Bruce