Caractérisation et suivi de la qualité de l’offre alimentaire
Fresh meats
Overview of fresh meats available in Canada (2015)
- 372 pieces of meat were inventoried for this study
- This project is a collaboration with the MAPAQ Research Chair in Meat Quality and Safety (MuscULo) at the Faculty of Agricultural and Food Sciences.
The MuscULo research chair aims to improve the quality and safety of meat products in order to reduce food losses and waste, and maintain the competitiveness of the meat sector. Taking a sustainable, integrated approach from farm to fork, the Chair develops innovative strategies at every stage of the food chain to better meet consumer demands for healthy, nutritious meat products.
Nutritional composition
As part of this project, the nutritional composition of various cuts of fresh meat was catalogued. The data collected included the following types of meat: lamb, beef, game, pork, veal and poultry.
