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Résultat de recherche

Claude Gariepy

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Rapid and non-invasive quantification of intramuscular fat content of intact pork cuts.

Having acquired near infrared (NIR) hyperspectral images of intact pork loin samples through an NIR hyperspectral...

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Prediction of pork marbling scores using pattern analysis techniques.

Marbling is an important technical quality attribute of pork. Its assessment usually corresponds to a...

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Effects of low-voltage electrical stimulation and aging on lamb meat quality.

Effect of electrical stimulation (ES) and ageing time were investigated on quality of meat from heavy...

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Objective determination of pork marbling scores using the wide line detector.

Marbling is an important factor in evaluating pork quality and can be estimated by marbling scores based...

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Protein denaturation in pork longissimus muscle of different quality groups.

Differential scanning calorimetry (DSC) was used to investigate the protein denaturation characteristics...

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Categorization of pork quality using Gabor filter-based hyperspectral imaging technology.

Objective assessment of pork quality is important for meat industry application. Previous studies using...

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Growth performance, carcass traits and meat quality of heavy lambs reared in a warm or cold environment during winter.

Effects of winter rearing environment were investigated upon the growth performance and meat quality...

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Factors affecting the eating quality of pork.

This article reviews factors affecting the eating quality of fresh pork. Aspects considered include:...

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