This decommissioned ERA site remains active temporarily to support our final migration steps to https://ualberta.scholaris.ca, ERA's new home. All new collections and items, including Spring 2025 theses, are at that site. For assistance, please contact erahelp@ualberta.ca.
Search
Skip to Search Results-
Fall 2020
Excellent pork meat quality for improved eating experience is becoming increasingly important to consumers and therefore the hog industry as a whole. One of the most interesting factors associated with eating experience is fat; fat plays a significant role in the acceptance (and rejection) of...
-
Fall 2019
Meat has changed its role from just providing necessary nutrition for the human body to improving the quality of life by giving us eating satisfaction, resulting in the impetus for scientific research on meat quality. Although many strategies have been taken to improve meat quality, unacceptably...