Learn more about the meat quality and meat safety research programs at the Lacombe Research & Development Centre.

Dr. Devin Holman - Livestock Microbiology
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Dr. Manuel Juárez - Livestock Phenomics
The value of data through the meat value chain
Dr. Manuel Juárez. Dr. Juárez applies a holistic approach to evaluate the interactions between genetic and environmental factors. His goal is the optimization of livestock production systems to maximize profitability while maintaining or enhancing carcass and meat quality. 
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Dr. Óscar López-Campos - Livestock Carcass Merit and Market Competitiveness
#Canadian Meat #Carcass Grades & Cuts explained
Dr. Óscar López-Campos is a Livestock Carcass Merit and Market Competitiveness research scientist at the Agriculture and Agri-Food Canada Lacombe Research & Development Centre (AAFC-Lacombe RDC). The major objectives of Dr. Óscar López Campos’ Livestock Carcass Merit and Market Competitiveness program are focused on identifying measuring, prioritizing and utilizing objective and subjective carcass merit and meat quality assessments and attributes of economic importance to promote development, adaptation and competitiveness of the whole meat value-chain in Canada.
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Dr. Bethany Uttaro - Meat Quality: Applied Bioinstrumentation
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Dr. Xianqin Yang - Meat Quality: Applied Microbiology
Bacteria on meat: Yes, No, Maybe so?
Dr. Yang’s research has been primarily focusing on reduction of microbiological contamination of meat during the primary production and distribution process, i.e. from slaughtering of animals to steaks on the plate, including identification, tracking and control source of contamination, mechanisms of survival and persistence of E. coli in meat processing environments, effective intervention strategies for controlling enteric pathogens, and shelf-life extension of meat.
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Dr. (Christine) Xiaoji Liu - Meat and Seafood Safety and Quality
Improving Meat and Seafood Safety and Quality Through One Health
Research scientist at the Agriculture Agri-Food Canada research station in Lacombe, Alberta. Her research work is focused on food safety and health, including the microbial safety of meat products, and the interactions between food components/pharmaceuticals and animal or human gut microbiome. 
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Dr. Nuria Prieto Benavides - Meat Quality and Sensory Chemometrics
Enhancing the eating quality of Canadian meat
The major objectives of Dr. Prieto’s Meat Quality and Sensory Chemometrics program are focused on the differentiation of meat and meat products based on quality and sensory attributes, implementation of strategies to produce value-added meat from agriculturally important livestock species, address of meat palatability issues including understanding and control of flavour through technological advances in meat chemistry and chemometrics, and evaluation of non-invasive technologies for rapid assessment of meat quality attributes.
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Dr. Philip Soladoye - Value-added Meat Co-products and Food Waste Reduction
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Citing the enormous environmental, social and economic implications of food loss and waste along the food value chain, Dr. Soladoye’s program at the AAFC-Lacombe Research and Development Centre is exploring innovative ways of reducing, recycling and reusing these secondary streams within the context of circular biobased economy. His research works also explore value added opportunities for these secondary streams along the food value chain
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