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