Heather Bruce

Professor, Carcass and Meat Science

University of Alberta

Canada

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About

Heather Bruce is a Professor of Carcass and Meat Science at the University of Alberta, Canada. Her research interests encompass bioactive peptides in milk proteins, meat quality characteristics related to dietary impact on livestock, and the effects of freezing and packaging techniques on meat quality. Recent publications include reviews and studies focusing on health benefits of peptides and innovative methods for enhancing meat quality.

Articles (4)

Year:

2024

Year:

2024

Year:

2023

Year:

2022

Collaborators (2)

Caroline Richard

Assistant Professor

University of Alberta

CANADA

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Spencer D Proctor

University of Alberta

CANADA

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Heather Bruce

Research Interests

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Articles (4)

Muscle Fiber, Connective Tissue and Meat Quality Characteristics of Pork from Low Birth Weight Pigs as Affected by Diet-Induced Increased Fat Absorption and Preferential Muscle Marbling

Bioactive peptides in hydrolysates of bovine and camel milk proteins: A review of studies on peptides that reduce blood pressure, improve glucose homeostasis, and inhibit pathogen adhesion

Effects of alternating electric field during freezing and thawing on beef quality

The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage

Collaborators (2)

Caroline Richard

Spencer D Proctor

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