{"id":314,"date":"2022-04-27T14:23:26","date_gmt":"2022-04-27T14:23:26","guid":{"rendered":"https:\/\/staging.cmsa-ascv.ca\/?page_id=314"},"modified":"2022-04-28T13:46:44","modified_gmt":"2022-04-28T13:46:44","slug":"archives","status":"publish","type":"page","link":"https:\/\/staging.cmsa-ascv.ca\/?page_id=314","title":{"rendered":"Archives"},"content":{"rendered":"\n
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2017<\/strong><\/h2>\n\n\n\n
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Using the Microbiome to Enhance Health and Production in Food Producing Animals<\/a><\/p>\n\n\n\n

The Use of Irradiation in Combined Treatments as an Advanced Process to Improve Meat Safety and Protect the Nutritional Value<\/a><\/p>\n\n\n\n

Salt as an ingredient in meat: Are all salts created equal?<\/a><\/p>\n\n\n\n

Effect of High Pressure Processing on Quality, Sensory Acceptability and Microbial Stability of Marinated Beef Steaks and Pork Chops during Refrigerated Storage<\/a><\/p>\n\n\n\n

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2016<\/strong><\/h2>\n\n\n\n
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Effects of Dry Chilling on the Microflora on Beef Carcasses at a Canadian Beef Packing Plant<\/a> <\/p>\n\n\n\n

2015<\/strong><\/h3>\n\n\n\n
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Impact on the Animal Protein Industries of the new FAO Report on Protein Quality Measurement for Humans<\/a><\/p>\n\n\n\n

Effects of Production System and Growth Promotions on the Physiological Maturity Scores in Steers<\/a><\/p>\n\n\n\n

Whoa Nelly – What’s up with the Cost of Beef?<\/a><\/p>\n\n\n\n

Guidance on the appropriate Cooking for Mechanically Tenderized Beef (MTB)<\/a><\/p>\n\n\n\n

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2014<\/strong><\/h2>\n\n\n\n
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Automatic Assessment of Meat Marbling and Tenderness<\/a><\/p>\n\n\n\n

Prevalence and Characterization of Methicillin-Resistant Staphylococcus Aureus During Commercial Pork Processing<\/a><\/p>\n\n\n\n

Beef Dark Cutters Discrimination by Visible and Near Infrared Spectroscopy<\/a><\/p>\n\n\n\n

Rapid Authentication of Enhanced Quality Pork by Visible and Near Infrared Spectroscopy<\/a><\/p>\n\n\n\n

Authentication of Depurated Salmon Fillets by Near Infrared Spectroscopy<\/a><\/p>\n\n\n\n

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2013<\/strong><\/h2>\n\n\n\n
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Protection and Controlled Release of Nisin in Meat during Cooking using Liposome Encapsulation<\/a><\/p>\n\n\n\n

Alternative Processing Step to Reduce Salt and Maintain Quality when Processing Low-Fat Pork Bologna<\/a><\/p>\n\n\n\n

Dark Cutting Beef using Modified Atmosphere Packaging<\/a><\/p>\n\n\n\n

Relationship between Cattle Sex, Production and Carcass Characteristics and the Incidence of Dark Cutting Beef<\/a><\/p>\n\n\n\n

Organochlorine Residues in Meat: What is the Situation in Canada?<\/a><\/p>\n\n\n\n

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2012<\/strong><\/h2>\n\n\n\n
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Influence of Natural Meat Microflora on Campylobacter jejuni Survival on Beef and Pork under Vacuum Package and Retail Storage Conditions<\/a><\/p>\n\n\n\n

Listeria: Integration of Genomic Technologies for Detection and Surveillance<\/a><\/p>\n\n\n\n

Challenges in the Detection and Isolation of Verotoxigenic Escherichia coli on Fresh Meats<\/a><\/p>\n\n\n\n

New Research into Antimicrobial Resistance Opens Doors to Detection and Control<\/a><\/p>\n\n\n\n

New Research shows that Livestock may not be the Sole Source of Foodborne Bacteria Campylobacter jejuni<\/a><\/p>\n\n\n\n

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2011<\/strong><\/h2>\n\n\n\n
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Measurement of Meat Quality using Light Spectrometry<\/a><\/p>\n\n\n\n

Meat Tenderness: From Observation to Prediction<\/a><\/p>\n\n\n\n

2010<\/strong><\/h3>\n\n\n\n
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Testing Beef for Pathogenic Escherichia coli<\/a><\/p>\n\n\n\n

Beef InfoXchange System (BIXS)<\/a><\/p>\n\n\n\n

High Pressure Processing<\/a><\/p>\n\n\n\n

Canada’s Action Plan to Reduce the Level of Sodium in Processed Foods<\/a><\/p>\n\n\n\n

Safe Food-Doing the Right Things in Canada<\/a><\/p>\n\n\n\n

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2017 Using the Microbiome to Enhance Health and Production in Food Producing Animals The Use of Irradiation in Combined Treatments<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":129,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-314","page","type-page","status-publish","hentry","comments-off"],"_links":{"self":[{"href":"https:\/\/staging.cmsa-ascv.ca\/index.php?rest_route=\/wp\/v2\/pages\/314","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.cmsa-ascv.ca\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/staging.cmsa-ascv.ca\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/staging.cmsa-ascv.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.cmsa-ascv.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=314"}],"version-history":[{"count":4,"href":"https:\/\/staging.cmsa-ascv.ca\/index.php?rest_route=\/wp\/v2\/pages\/314\/revisions"}],"predecessor-version":[{"id":515,"href":"https:\/\/staging.cmsa-ascv.ca\/index.php?rest_route=\/wp\/v2\/pages\/314\/revisions\/515"}],"up":[{"embeddable":true,"href":"https:\/\/staging.cmsa-ascv.ca\/index.php?rest_route=\/wp\/v2\/pages\/129"}],"wp:attachment":[{"href":"https:\/\/staging.cmsa-ascv.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=314"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}