The Expert Advisory Committee on Beef Quality consists of scientists from Agriculture and Agri-Food Canada who have specialized knowledge in beef quality. Their role is to provide Canada Beef with current expertise and in some cases to undertake new research into areas that influence the quality of Canadian beef for consumers.
Please meet the members of our Expert Advisory Committee on Beef Quality here and learn about the incredible work they do and their research focus areas.
Dr. Manuel Juárez
Dr. Manuel Juárez coordinates the Agriculture and Agri-Food Canada Livestock Phenomics program, linking livestock genomics and phenotypic research focused on meat production. Dr. Juárez applies a holistic approach to evaluate the interactions between genetic and environmental factors in order to quantify their relative contribution on animal performance, carcass and meat quality traits. Breeders can benefit from being able to select and sort animals based on current and expected market conditions. His goal is the optimization of livestock production systems to maximize profitability while maintaining or enhancing carcass and meat quality.Brief Description here.
Dr. Yang is a research scientist of Agriculture and Agri-Food Canada (AAFC) stationed in Lacombe, Alberta. She has over 15 years of experience of research on various aspects of meat microbiology including both safety and microbial quality of meat. After obtaining a PhD in microbiology from the University of Waterloo in 2007, Dr. Yang worked for three years as a Visiting Fellow at the Lacombe Research and Development Centre before joining AAFC as a research scientist. Her current research focuses on reduction of microbiological contamination on meat during production and distribution processes, including tracking and control source of contamination and mechanisms of survival and persistence of enteric pathogens in meat processing environment. She has also been researching on green technologies to improve shelf life and added value of meat. Brief Description here.
Dr Tania Ngapo is a Meat Scientist at the Saint Hyacinthe Research and Development Centre of Agriculture and Agri-Food Canada (AAFC). She obtained her PhD in Meat Science in the Department of Biotechnology and Bioprocess Engineering at Massey University in New Zealand in 1995. Prior to taking up her post at AAFC in 2005, Tania worked as a Meat Scientist at Food Science Australia in Melbourne, Australia and INRA-Theix near Clermont Ferrand, France. Her research themes are the improvement of nutritional, sensory and technological characteristics of meat and meat products, and the determination of preferences and perceptions of meat consumers as a means to producing a meat that better responds to market demands. Brief Description here.
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. The 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. He is a member of the editorial boards of Meat Science and Canadian Journal of Animal Science.
Brief DescriptiDr. Aalhus is a Meat Scientist with over 35 years studying the underlying biochemistry and production, processing and preparation factors that influence beef quality. She has provided scientific expertise to the Canadian beef industry for quality benchmarking and development of grade standards, retail labelling and cooking recommendations all with the goal of providing a consistent enjoyable eating experience for those who love their beef. Dr. Aalhus presently works as a consultant following a distinguished career at the Agriculture and Agri-Food Canada Meat Research Centre in Lacombe, Alberta.on here.
Dr. Nuria Prieto is a meat quality and sensory evaluation research scientist at the Lacombe Research and Development Centre from the Agriculture and Agri-Food Canada. Dr. Nuria Prieto conducts research to assist the Canadian meat industry with their current vision of determining points of product differentiation, without additional costs for packers and retailers, as a strategy towards increasing national and international competitiveness. The major objectives of Dr. Prieto’s meat quality and sensory evaluation program focus on 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.