Bison Meat Research

Use of Marination by Injection to Improve the Palatability of Bison Top Round

In Canada, the demand for bison meat is increasing faster than its rate of production. With regard to bison meat, the main concern is inconsistency, in terms of both the quantity and quality available in the market. There is a general perception that bison…
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Nutrient Content of Bison Meat from Grass- and Grain-Finished Bulls

The nutrient content of grain and grass-finished bison are compared in this study. Macronutrient, mineral, and vitamin content of both types of bison meat are summarized. There are minimal differences in the nutrient content of grain and grass-finished bis…
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Elimination by Gamma Irradiation of Salmonella spp. and Strains of Staphylococcus aureus Inoculated in Bison, Ostrich, Alligator, and Caiman Meat

There is an expanding industry for the marketing of high- value meats from animals other than the typical domesticated species, including, but not limited to, bison, ostrich, alligator, and caiman.
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Bison Meat Quality Research: An Investigation of Spray Chilling, Very Fast Chilling, and the Relationship of Grade Factors to Meat Quality

This report is the culmination of a set of experiments conducted at the Agriculture and Agri-Food Canada's Lacombe Research Centre (LRC), funded through the Peace Country Bison Association, with animals supplied through cooperation with Alberta bison produ…
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