Heather Bruce

Professor, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
Division Director,Animal Sci, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept

Contact

Professor, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
Email
hbruce@ualberta.ca
Phone
(780) 492-9871
Address
3-18E Agriculture/Forestry Centre
9011 - 116 St NW
Edmonton AB
T6G 2P5

Division Director,Animal Sci, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
Email
hbruce@ualberta.ca

Overview

About

Degree

Ph.D., Agricultural, Food and Nutritional Science, University of Alberta

Job/Research Area 

Carcass and Meat Science 


Research

Major Responsibilities/Research Interests 

Research in the Carcass and Meat Science specialization will focus on the ante- and post-mortem factors that affect carcass yield/grade and meat quality. Specific research investigations will include examination of the effects of nutrition, genetics and management on carcass yield, muscle colour, and resulting meat toughness and sensory acceptability; determination of collagen cross-linking and how they affect meat toughness; and prediction of meat toughness and quality using non-invasive technology. The objective of the Carcass and Meat Science research program is to provide answers to concerns faced by the Canadian meat industry through basic as well as strategic research. The complementary teaching program is designed to provide the meat industry as well as the global meat research community with trained, highly qualified personnel. Dr. Bruce welcomes inquiries from students with strong academic and communication skills and training in animal, food, veterinary or biochemical science. 

Courses

AFNS 521 - Meat Science

The conversion of muscle to meat in livestock and poultry: definitions and measurement of carcass and meat quality; influences of pre- and post-slaughter factors on carcass and meat quality. The lab will consist of a two-day field trip during Reading Week. Not to be taken if credit received for AN SC 420. Prerequisites: *3 BIOCH or AN SC 320, and consent of instructor.

Winter Term 2021
AN SC 420 - Meat Science

The conversion of muscle to meat in livestock and poultry: definitions and measurement of carcass and meat quality; influences of pre- and post-slaughter factors on carcass and meat quality. The lab will consist of a two day field trip during Reading Week. Prerequisite: *3 BIOCH, AN SC 320, or consent of instructor.

Winter Term 2021

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