Search
Skip to Search Results- 2Aalhus, J. L.
- 2Janz, J. A. M.
- 2Price, M. A.
- 1Belanger, Robert J
- 1Galbraith, Jayson
- 1Graham, Reid J.
-
Fall 2011
Consumer acceptance of meat depends on its colour and there is a negative bias in North America for broiler dark meat. Freezing and cooking leads to changes in meat characteristics and colour of broiler chicken thighs. The first experiment focused on the effect of freezing and cooking on broiler...
-
Breathing New Life into Old Records: Analysis of the Muhlbach and Stelzer sites on the Northern Plains
DownloadSpring 2015
In the early to mid-1960s, two important excavations of major Besant archaeological sites were carried out on the northern Plains. In Alberta, Ruth Gruhn uncovered the Muhlbach site beneath a farmer’s yard, revealing a large bison kill site with a lithic assemblage dominated by Knife River Flint...
-
Evaluating trade-offs: the effects of foraging, biting flies, and footing on wood bison (Bison bison athabascae) habitat use
DownloadSpring 2018
Understanding the distribution of forage is important in predicting the distribution, habitat use (behaviour), movements, and fitness-related traits of large, grazing ungulates. Although this bottom-up perspective provides a foundation for understanding habitat supply and thus nutrition, foraging...
-
Fibre-type characteristics and postmortem glycolysis of bison (Bison bison bison) longissimus lumborum
Download2002
Aalhus, J. L., Janz, J. A. M., Price, M. A.
To augment the limited information base, muscle fibre and postmortem glycolytic data from bison longissimus lumborum were compiled. As expected, postmortem glycogen concentration and pH declined while lactate concentration increased. Bison muscle fibres had a greater area, with a greater...
-
Spring 2011
Meat characteristics and physiological stress measurements in bison exposed to different ante-mortem treatment groups and reasons behind the rapid discolouration of fresh bison meat (compared to beef) were examined. It was hypothesized that bison slaughtered on farm (dispatched in pen, MLAPEN, or...
-
Meat quality of bison (Bison bison bison) Longissimus thoracis et lumborum following very fast chilling
Download2002
Aalhus, J. L., Janz, J. A. M., Price, M. A.
Very fast chilling (VFC; internal muscle temperature of -1°C by 5 h postmortem) was achieved in the longissimus lumborum (LL), but not in the semimembranosus, of lean bison carcasses after only 4 or 6 h of chilling at -35°C. Rigorous chilling caused a shift in moisture loss from carcass cooler...
-
Spring 2017
Ruminants have the capacity to utilize fibrous plant materials as substrates to provide energy for maintenance and growth. However, digestion of poor quality forage is incomplete in ruminants and varies among individual animals. Consequently, two studies were conducted in an attempt to elucidate...