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A. Rodas-González

Assistant Professor
Animal Science
Canada

Professor Veterinary Sciences
Biography

Evaluation of meat composition and quality of domesticated (beef and pork) and exotic species (water buffalo and bison) as well as an investigation into the factors that determine meat shelf life and palatability and application of novel technologies in order to improve them.

Research Intrest

Ante- and post-mortem factors drive the meat color and palatability attributes., New packaging technologies to improve meat colour., Carcass grading and meat quality/tissue composition and nutrient composition., Shelf life and safety of meat products., Consumer evaluation of meat products.

List of Publications
Shaimaa Hatab, Renata Athanasio, Richard Holley, Argenis Rodas-González, and Claudia Narváez-Bravo. 2016. Survival and Reduction of Shiga Toxin-Producing Escherichia coli in a Fresh Cold-Pressed Juice Treated with Antimicrobial Plant Extracts. Journal of Food Science. 81:M1987-M1995.
Ding, C., Rodas-González, A., López-Campos, Ó., Galbraith, J., Juárez, M., Larsen, I. L., Jin, Y. and Aalhus, J. L. 2016. Effects of electrical stimulation on meat quality of bison strip-loin steaks and ground patties. Canadian Journal of Animal Science. 96: 79–89.
N. Huerta-Leidenz, A. Rodas-González, A. Vidal, J. Lopez-Nuñez and O. Colina. 2016. Carcass cut-out value and eating quality of longisssimus muscle from serially harvested savannah-raised Brahman–influenced cattle and water buffaloes in Venezuela. Animal Production Science. 56:2093-2104.
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