Heather Bruce

Yang, T., Wang, Z., Miar, Y., Bruce, H., Zhang, C., Plastow, G. 2017. A genome-wide association study of meat colour in commercial crossbred pigs. Canadian Journal of Animal Science, accepted.

Muringai, V., Goddard, E., Bruce, H., Plastow, G. 2017. Trust and consumer preferences for pig production attributes in Canada. Canadian Journal of Agricultural Economics, accepted.

Ponnampalam, E. N., Hopkins, D. L., Bruce, H., Li, D., Baldi, G., Bekhit, A. E. A. 2017. Causes and contributing factors to “dark cutting” meat: current trends and future directions. A review. Comprehensive Reviews in Food Science and Food Safety, accepted.

Roy, B., Omana, D. A.., and Bruce, H. L. 2017. Extraction and characterization of gelatin from bovine lung.  Japanese Society for Food Processing and Technology, 23(2): 255-266.

Mahmood, S., Basarab, J., Dixon, W., and Bruce, H. L. 2016. Relationship between phenotype, carcass characteristics and the incidence of dark cutting in heifers.  Meat Science 121: 261-271.

Zhang, C., Bruce, H., Kemp, R. A., Charagu, P., Yang, T., Miar, Y., Wang, Z., and Plastow, G. 2016. Genome wide association studies (GWAS) identify QTL on SSC2 affecting pork loin peak shear force in crossbred commercial pigs.  PLOS ONE 11(2):1-16. doi:10.1371/journal.pone.0145082.

Puente, J., Samanta, S. S., and Bruce, H. L. 2016. Objective meat quality characteristics associated with aged m. longissimus thoracis from the four Canadian beef quality grades. Canadian Journal of Animal Science 96: 143-153.

Mahmood, S., Basarab, J., Dixon, W., and Bruce, H. L. 2016. Can potential for dark cutting be predicted by phenotype? Relationships between sex, carcass characteristics and the incidence of dark cutting beef. Canadian Journal of Animal Science 96: 19-31.

Lewis, E. D., Zhao, Y.-Y., Richard, C., Bruce, H. L., Jacobs, R. L., Field, C. J. and Curtis, J. M. 2015. Measurement of the abundance of choline and the distribution of choline-containing moieties in meat. International Journal of Food Science and Nutrition 66(7): 743-748.  DOI:10.3109/096377486.2015.1088942.

Roy, B., Sedgewick, G., Aalhus, J. L., Basarab, J. A., and Bruce, H. L. 2015. Modification of mature non-reducible collagen cross-link concentrations in bovine Gluteus medius and Semitendinosus muscles with steer age at slaughter, breed cross and growth promotants. Meat Science 110: 109-117.

Zhang, C., Wang, Z., Bruce, H., Kemp, R. A., Charagu, P., Miar, Y., Yang, T., and Plastow, G. 2015. Genome-wide association studies (GWAS) identify a QTL close to PRKAG3 affecting meat pH and colour in crossbred commercial pigs. BMC Genetics 16:33-44.

Miar Y., Plastow, G., Bruce, H., Moore, S., Manafiazar, G., Kemp, R., Charagu, P., Huisman, A., van Haandel, B., Zhang, C., McKay, R., Wang, Z. 2014. Genetic and phenotypic correlations between performance traits with meat quality and carcass characteristics in commercial crossbred pigs. PLOS ONE 9(10): e110105.

Roy, B. C., Agawa, Y., Bruce, H. L., Ando, M., Okada, T., Sawada, Y., Itoh, T., Tsukamasa, Y. 2014. Muscle growth in full-cycle cultured Pacific Bluefin tuna Thunnus orientalis from early larval to juvenile stage: histochemical, immunohistochemical and ultrastructural observations. Fisheries Science DOI 10.1007/s12562-014-0773-3.

Holdstock, J., Aalhus, J. L., Uttaro, B. A., López-Campos, Ó., Larsen, I. L. and Bruce, H. L. 2014. The impact of ultimate pH within the dark cutting (Canada B4) grade on muscle characteristics and sensory attributes of the longissimus thoracis. Meat Science 98: 842-849.

Miar, Y., Plastow, G. S., Charagu, P., Kemp, R. A., Van Haandel, B., Husman, A. E., Zhang, C. Y., McKay, R. M., Bruce, H. L., Wang, Z. 2014. Genetic and phenotypic parameters for carcass and meat quality in commercial crossbred pigs. Journal of Animal Science 92:2869-2884.

Zhang, C. Y., Wang, Z., Bruce, H. L, Janz, J., Goddard, E., Moore, S. and Plastow, G. 2014. Associations between single nucleotide polymorphisms (SNPs) in 33 candidate genes and meat quality traits in commercial pigs. Animal Genetics 45: 508-516.

Miar, Y., Plastow, G. S., Bruce, H. L., Moore, S. S., Durunna, O., Nkrumah, D., and Wang, Z. 2014. Estimation of genetic and phenotypic parameters for ultrasound and carcass merit traits in crossbred beef cattle. Canadian Journal of Animal Science. 94:273-280.

Omana, D. A., Goddard, E., Plastow, G. S. Janz, J., Ma, L., Anders, S, Moore, S. S. and Bruce, H. L. 2014. Influence of on-farm production practices on sensory and technological quality characteristics of pork loin. Meat Science 96: 315-320.

Karisa, B. K., Thomson, J. M, Wang, Z., Bruce, H. L., Plastow, G. S. and Moore, S. S. 2013. Candidate genes and biological pathways associated with carcass quality traits in beef cattle. Canadian Journal of Animal Science 93:295-306.

Duan, Y., Huang, L., Xie, J., Yang, K., Yuan, F., Bruce, H. L., Plastow, G. S., Ma, J., and Huang, L. 2013. Effect of temperature and pH on post mortem color development of porcine m. longissimus dorsi and m. semimembranosus. Journal of the Science of Food and Agriculture 93: 1206-1210. DOI 10.1002/jsfa.5877.

Girard, I., Bruce, H. L., Basarab, J. A., Larsen, I. L. and Aalhus, J. L. 2012. Contribution of myofibrillar and connective tissue components to the Warner-Bratzler shear force of cooked beef. Meat Science 92: 775-782.

Girard, I., Aalhus, J. L., Basarab, J. A., Larsen, I. L. and Bruce, H. L. 2012. Modification of beef quality through age at steer age at slaughter, breed cross and growth promotants. Canadian Journal of Animal Science 92: 175-188.

Holdstock, J., Aalhus, J. L., Uttaro, B. A., López-Campos, Ó., Larsen, I. L. and Bruce, H. L. 2014. The impact of ultimate pH within the dark cutting (Canada B4) grade on muscle characteristics and sensory attributes of the longissimus thoracis. Meat Science 98: 842-849 

Miar, Y., Plastow, G. S., Charagu, P., Kemp, R. A., Van Haandel, B., Husman, A. E., Zhang, C. Y., McKay, R. M., Bruce, H. L., Wang, Z. 2014. Genetic and phenotypic parameters for carcass and meat quality in commercial crossbred pigs. Journal of Animal Science 92:2869-2884.

Zhang, C. Y., Wang, Z., Bruce, H. L, Janz, J., Goddard, E., Moore, S. and Plastow, G. 2014. Associations between single nucleotide polymorphisms (SNPs) in 33 candidate genes and meat quality traits in commercial pigs. Animal Genetics 45: 508-516.  

Miar, Y., Plastow, G. S., Bruce, H. L., Moore, S. S., Durunna, O., Nkrumah, D., and Wang, Z. 2014. Estimation of genetic and phenotypic parameters for ultrasound and carcass merit traits in crossbred beef cattle. Canadian Journal of Animal Science. 94:273-280.

Omana, D. A., Goddard, E., Plastow, G. S. Janz, J., Ma, L., Anders, S, Moore, S. S. and Bruce, H. L. 2014. Influence of on-farm production practices on sensory and technological quality characteristics of pork loin. Meat Science 96: 315-320. 

Karisa, B. K., Thomson, J. M, Wang, Z., Bruce, H. L., Plastow, G. S. and Moore, S. S. 2013. Candidate genes and biological pathways associated with carcass quality traits in beef cattle. Canadian Journal of Animal Science 93:295-306.

Duan, Y., Huang, L., Xie, J., Yang, K., Yuan, F., Bruce, H. L., Plastow, G. S., Ma, J., and Huang, L. 2013. Effect of temperature and pH on post mortem color development of porcine m. longissimus dorsi and m. semimembranosus. Journal of the Science of Food and Agriculture 93: 1206-1210. DOI 10.1002/jsfa.5877.

Girard, I., Bruce, H. L., Basarab, J. A., Larsen, I. L. and Aalhus, J. L. 2012. Contribution of myofibrillar and connective tissue components to the Warner-Bratzler shear force of cooked beef. Meat Science 92: 775-782.

Girard, I., Aalhus, J. L., Basarab, J. A., Larsen, I. L. and Bruce, H. L. 2012. Modification of beef quality through age at steer age at slaughter, breed cross and growth promotants. Canadian Journal of Animal Science 92: 175-188.

Girard, I., Aalhus, J. L., Basarab, J. A., Larsen, I. L. and Bruce, H. L. 2012. Modification of beef quality through age at steer age at slaughter, breed cross and growth promotants. Canadian Journal of Animal Science, accepted.

Girard, I., Aalhus, J. L., Basarab, J. A., Larsen, I. L. and Bruce, H. L. 2011. Modification of muscle inherent properties through age at slaughter, growth promotants and breed crosses. Canadian Journal of Animal Science 91: 635-648.

Jia, W., Rogiewicz, A., Bruce, H. L. and Slominski, B. A. 2010. Feeding flaxseed enhances deposition of omega-3 fatty acids in broiler meat portions in different manner. Canadian Journal of Animal Science 90: 203-206.

Jia, W., Slominski, B. A., Bruce, H. L., Nyachoti, C. M. and Jones, R. M. 2009. Enzyme addition facilitates the post-disease compensatory growth of broiler chickens challenged with Clostridium perfringens. Canadian Journal of Animal Science 89: 369-381.

Müller, W., Bruce, H. L., Tume, R. J., Beilken, S., Barnes, J. A. and Greenfield, H. 2009. National sampling and gross composition of Australian retail pork cuts. Meat Science 81: 626-631.

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