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Skip to Search Results- 4Department of Agricultural, Food and Nutritional Science
- 3Department of Agricultural, Food, and Nutritional Science
- 3Department of Resource Economics and Environmental Sociology
- 1Department of Food Science
- 1Department of Psychology
- 1Department of Rural Economy
- 2Betti, Mirko (Agricultural, Food and Nutritional Science)
- 1Adamowicz, Wiktor (Resource Economics and Environmental Sociology)
- 1Anders, Sven (Resource Economics and Environmental Sociology)
- 1Anders, Sven (Resource Economics and Environmental Sociology) and An, Henry(Resource Economics and Environmental Sociology)
- 1Argo, Jennifer (Marketing)
- 1Bruce, Heather. L. (Agricultural, Food and Nutritional Science)
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Fall 2010
This study focuses on the variability of Canadian's value added meat purchase patterns by animal species, by level of processing, by branding and by grocery store chains. The results highlight that meat price, advertising and household socio-demographic characteristics and regional segments are...
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Antimicrobial activity and meat colour stabilizing properties of Carnobacterium maltaromaticum
DownloadSpring 2012
Listeria monocytogenes is a foodborne pathogen of concern in meat products. Also, many fresh meat products packaged for retail sale with oxygen permeable films are prone to browning, leading to a decrease in sales. The first objective of this study was to investigate the inhibitory effect of C....
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Application of genomics-based tools leading to the identification of markers on bovine chromosome 14 influencing milk production and carcass quality traits
DownloadFall 2009
Genetic improvements in beef and dairy cattle can bring significant advances in satisfying the global food demand, which is expected to double by 2050. Several DNA markers have been identified on bovine chromosome 14 (BTA14), but low mapping resolution prevents their refinement for identification...
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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...
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Fall 2009
Using a recently developed measure of extrinsic contingency focus (ECF; Williams, Schimel, Hayes & Martens, 2009), four studies were conducted to examine the relationship between extrinsic contingency focus and the extent to which individuals strive to meet the social ideals shown in advertising...
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Fall 2017
Strains of Escherichia coli may survive heat or pressure stress, acquire specific virulence genes and cause severe human diseases. The locus of heat resistance (LHR) has been identified as an important heat resistant element in E. coli. The objective of this thesis was to explore the role of the...
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Measuring Consumer Resistance to Innovation in Meat Packaging-Evidence from Choice Experiments
DownloadSpring 2012
In this thesis, consumers’ perceptions and willingness-to-pay for a new packaging technology for beef steaks, vacuum packaging, are measured using real choice experiments and different information scenarios. The findings suggest that information plays an important role in consumers’ attitudes...
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Measuring the Impacts of Different Messengers on Consumer Preferences for Products Irrigated with Recycled Water: A Field Experiment
DownloadSpring 2018
This study tests how different messengers - scientists, government agencies, non-profit organizations, and newspapers - influence consumer behaviour. We conducted framed field experiments to compare the effects of these messengers on consumers’ monetary bids on different items produced with...
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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...