November 4, 2010
Pigs Reveal Secrets: New Research Shines Light On Quebec Industry
McGill scientists develop technique to evaluate meat cuts by the light waves they emit
Which are the best pieces of pork, what their texture is, how moist they are "“ the secrets pigs keep from even the most skilled butchers "“ are about to be revealed, thanks to a sophisticated new technique that has been developed by McGill University researchers in conjunction with Agriculture Canada and the pork industry. "This is about giving industry workers better tools to do their job," explained Dr. Michael Ngadi of McGill's Department of Bioresource Engineering. "Computer-aided analysis of meat will result in higher-quality jobs, optimal production, and exports that fit more closely with the target markets."
The research is not far from leaving the laboratory and entering factories, according to Dr. Ngadi. "We are currently looking for partners who will work with us to build a ready-to-use device for a commercial production line," he said. The researchers are also looking to extend the technique for the evaluation of other aspects of meat quality, such as marbling and fat content.
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