C. Gariépy

发表

Pork quality and marbling level assessment using a hyperspectral imaging system

S. Prasher, M. Ngadi, J. Qiao, 2007 .

Application of computer image analysis to measure pork marbling characteristics.

F. Teuscher, C. Gariépy, P. Huff, 2005, Meat science.

Prediction of drip-loss, pH, and color for pork using a hyperspectral imaging technique.

S. Prasher, M. Ngadi, J. Qiao, 2007, Meat science.

Objective determination of pork marbling scores using the wide line detector

Shiv O. Prasher, Michael Ngadi, Li Liu, 2012 .

Review of microbiological and biochemical effects of skatole on animal production

C. Gariépy, A. Houde, B. Deslandes, 2001 .

The relationship within and between production performance and meat quality characteristics in pigs from three different genetic lines

C. Pomar, C. Gariépy, L. Faucitano, 2008 .

Comparative study of bovine, porcine and avian collagens for the production of a tissue engineered dermis.

L. Germain, C. Gariépy, R. Gauvin, 2011, Acta biomaterialia.

Assessment of Intramuscular Fat Quality in Pork Using Hyperspectral Imaging

Christopher T. Kucha, M. Ngadi, C. Gariépy, 2020, Food Engineering Reviews.

Factors affecting the meat quality of veal

C. Gariépy, Claude Gariépy, T. M. Ngapo, 2006 .

Extraction and characterization of collagen with or without telopeptides from chicken skin.

C. Gariépy, S Cliche, J Amiot, 2003, Poultry science.

ASSESSMENT OF PORK QUALITY LEVELS BY HYPERSPECTRAL IMAGING TECHNOLOGY

S. Prasher, M. Ngadi, C. Gariépy, 2009 .

Prediction and visualization of fat content in polythene-packed meat using near-infrared hyperspectral imaging and chemometrics

Christopher T. Kucha, M. Ngadi, C. Gariépy, 2022, Journal of Food Composition and Analysis.

Confocal scanning laser microscopy of porcine muscle colonized by meat spoilage bacteria

C. Gariépy, P. Delaquis, D. Montpetit, 1992 .

Occlusive thrombi arise in mammals but not birds in response to arterial injury: evolutionary insight into human cardiovascular disease.

J. Weisel, D. Hammer, C. Gariépy, 2011, Blood.

Protective effects of dietary carnosine during in-vitro digestion of pork differing in fat content and cooking conditions.

C. Gariépy, M. Palin, V. Yaylayan, 2021, Journal of food biochemistry.

Use of electrical stimulation and chilling to enhance meat tenderness of heavy lambs

C. Gariépy, F. Castonguay, É. Pouliot, 2014, Canadian Journal of Animal Science.

Effects of low-voltage electrical stimulation and aging on lamb meat quality

C. Gariépy, J. Fortin, C. Avezard, 2012, Canadian Journal of Animal Science.

Effects of GRF in early gestation on foetal development in Large White and Genex-Meishan gilts

C. Gariépy, E. Lewis, C. Farmer, 2003 .

Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon.

C. Gariépy, P. Shand, M. Juárez, 2017, Food research international.

Protein Denaturation in Pork Longissimus Muscle of Different Quality Groups

M. Ngadi, C. Gariépy, S. Kazemi, 2011 .

Review: Pork belly quality, bacon properties and recent consumer trends

C. Gariépy, P. Shand, M. Juárez, 2015, Canadian Journal of Animal Science.

Categorization of pork quality using Gabor filter-based hyperspectral imaging technology

Shiv O. Prasher, Michael Ngadi, Li Liu, 2010 .

Growth performance, carcass traits and meat quality of heavy lambs reared in a warm or cold environment during winter

C. Gariépy, J. Fortin, C. Avezard, 2009 .

Effects of level of barley and corn in concentrate-fed Boer kids on growth performance, meat quality, and muscle fatty acid composition

M. Brassard, C. Gariépy, P. Chouinard, 2017, Canadian Journal of Animal Science.

Shelf life of ground poultry meat stored under modified atmosphere.

C. Gariépy, L. Saucier, C. Gendron, 2000, Poultry science.

A comparison of the effect of meat formulation on the heat resistance of free or encapsulated cultures of Lactobacillus sakei

C. Gariépy, C. Champagne, M. Lemay, 2002 .

Ante-mortem detection of PSE and DFD by infrared thermography of pigs before stunning.

C. Gariépy, C. Gariepy, J. Amiot, 1989, Meat science.

Factors Affecting the Eating Quality of Pork

C. Gariépy, T. Ngapo, 2008, Critical reviews in food science and nutrition.

Detection of polymorphisms in the ovine leptin (LEP) gene: Association of a single nucleotide polymorphism with muscle growth and meat quality traits

C. Gariépy, M. Palin, D. Boucher, 2011 .

Effects of growth rate, sex and slaughter weight on fat characteristics of pork bellies.

C. Gariépy, L. Faucitano, M. Marcoux, 2008, Meat science.

Effects of slaughter weight and growth rate on the longissimus muscle metabolic characteristics, and pork sensory quality in pigs of two sexes

C. Gariépy, L. Faucitano, J. Rivest, 2018, Canadian Journal of Animal Science.

Effects of slaughter weight on carcass composition and meat quality in pigs of two different growth rates.

M Marcoux, C. Gariépy, L. Faucitano, 2006, Meat science.

Growth-hormone-releasing factor given to early-pregnant Genex-Meishan and Large White gilts: Effects on growth, carcass, meat quality and histochemical traits of the progeny

C. Pomar, C. Gariépy, L. Faucitano, 2005 .

Compositional and dimensional factors influencing pork belly firmness.

C. Gariépy, P. Shand, S. Zawadski, 2017, Meat science.

Meat quality, organoleptic characteristics, and fatty acid composition of Dorset lambs fed different forage to concentrate ratios or fresh grass

C. Gariépy, P. Chouinard, D. Cinq-Mars, 2016, Canadian Journal of Animal Science.

Identification of single nucleotide polymorphisms in carnosine-related genes and effects of genotypes on pork meat quality attributes.

C. Gariépy, R. Blouin, M. Palin, 2017, Meat science.

Effects of ractopamine administration and castration method on muscle fiber characteristics and sensory quality of the longissimus muscle in two Piétrain pig genotypes.

M. Font i Furnols, C. Gariépy, L. Faucitano, 2015, Meat science.

Relative contribution of breed, slaughter weight, sex, and diet to the fatty acid composition of differentiated pork

C. Gariépy, M. Juárez, J. Aalhus, 2016, Canadian Journal of Animal Science.

Effects of pork differentiation strategies in Canada on pig performance and carcass characteristics

C. Gariépy, B. Uttaro, M. Juárez, 2016, Canadian Journal of Animal Science.

The use of double-muscled cattle breeds in terminal crosses: Meat quality

C. Gariépy, J. R. Seoane, G. L. Roy, 1999 .

The effect of RN gene on yields and quality of extended cooked cured hams.

C. Gariépy, A. Houde, X. Fernandez, 1999, Meat science.

Carnosine content in the porcine longissimus thoracis muscle and its association with meat quality attributes and carnosine-related gene expression.

C. Gariépy, R. Blouin, M. Palin, 2017, Meat science.

Anisotropic effect on the predictability of intramuscular fat content in pork by hyperspectral imaging and chemometrics.

Christopher T. Kucha, M. Ngadi, C. Gariépy, 2021, Meat science.

A modified hot processing strategy for beef: effects on fresh meat quality

C. Gariépy, A. Tong, J. Aalhus, 1994 .

Stunning and shackling influences on quality of porcine Longissimus dorsi and Semimembranosus muscles.

C. Gariépy, A. Murray, A. Tong, 1991, Meat science.

Static, Controlled (CO2) Atmosphere Packaging of Retail Ready Pork

G. Doyon, P. Delaquis, Richard A. Holley, 1994 .

EFFECT OF NITRITE ON THE FUNCTIONALITY AND STABILITY OF HOT‐ AND COLD‐BONED PORK PREBLENDS

C. Gariépy, P. Delaquis, C. Leblanc, 1994 .

A modified hot processing strategy for beef: functionality of electrically-stimulated and hot-boned meat preblended with different NaCl concentrations☆

C. Gariépy, P. Delaquis, J. Aalhus, 1994 .

Electrical Stimulation and 48 Hours Aging of Bull and Steer Carcasses

C. Gariépy, V. Girard, J. Amiot, 1992 .

Hyperspectral imaging and chemometrics assessment of intramuscular fat in pork Longissimus thoracic et lumborum primal cut

Christopher T. Kucha, M. Ngadi, C. Gariépy, 2022, Food Control.

Controlled-Atmosphere Storage of Pork Under Carbon Dioxide.

R. Holley, C. Gariépy, P. Delaquis, 1994, Journal of food protection.

THE EFFECT OF SHACKLING ON PORK QUALITY FROM PIGS OF DIFFERENT GENOTYPES

W. M. Robertson, C. Gariépy, A. Murray, 1989 .

Assessment of the Colormet™ fiber optic probe for the evaluation of dark cutting beef☆☆☆

C. Gariépy, A. Tong, S. D. M. Jones, 1994 .

A modified hot processing strategy for beef: reduced electrical energy consumption in carcass chilling

C. Gariépy, J. Aalhus, B. Chabot, 1994 .

Characterisation of intracellular molecular mechanisms modulated by carnosine in porcine myoblasts under basal and oxidative stress conditions

C. Gariépy, M. Palin, D. Beaudry, 2020, PloS one.

Determination of N-nitrosamines in processed meats by liquid extraction combined with gas chromatography-methanol chemical ionisation/mass spectrometry

C. Gariépy, H. Sabik, J. Arul, 2015, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Distribution of intramuscular fat content and marbling within the longissimus muscle of pigs

C. Gariépy, L. Faucitano, J. Rivest, 2004 .

Predicting intramuscular fat content and marbling score of pork along the longissimus muscle based on the last rib

Michael Ngadi, Li Liu, M. Ngadi, 2014 .

Improving Intramuscular Fat Assessment in Pork by Synergy Between Spectral and Spatial Features in Hyperspectral Image

Christopher T. Kucha, M. Ngadi, C. Gariépy, 2021, Food Analytical Methods.

Rapid and non-invasive quantification of intramuscular fat content of intact pork cuts.

M. Ngadi, C. Gariépy, C Gariépy, 2014, Talanta.

Near-Infrared Spectral Image Analysis of Pork Marbling Based on Gabor Filter and Wide Line Detector Techniques

Shiv O. Prasher, Hui Huang, Li Liu, 2014, Applied spectroscopy.

MUSCLE AND RECTAL TEMPERATURE RESPONSE CURVES TO A SHORT-TERM HALOTHANE CHALLENGE IN EIGHT-WEEK-OLD PIGLETS WITH KNOWN GENOTYPE AT THE HALOTHANE LOCUS

C. Gariépy, A. Schaefer, S. Zawadski, 1990 .

Accuracy of dual energy X-ray absorptiometry (DXA) in assessing carcass composition from different pig populations.

C. Gariépy, P. Shand, M. Juárez, 2016, Meat science.

57 Carnosine prevents oxidative damage in myoblast cells derived from porcine skeletal muscle

C. Gariépy, M. Palin, D. Beaudry, 2019 .

Use of visible spectroscopy for quality classification of intact pork meat

Shiv O. Prasher, Michael Ngadi, Aynur Gunenc, 2007 .

EFFECT OF VACUUM‐PACKING AND STORAGE IN NITROGEN AND CARBON DIOXIDE ATMOSPHERES ON THE QUALITY OF FRESH RABBIT MEAT

D. P. Raymond, C. Gariépy, R. Simard, 1986 .

Carcass quality of crossbred lambs expressing the callipyge phenotype born to Romanov purebred and crossbred ewes

C. Gariépy, J. Fortin, M. H. Fahmy, 1999 .

Effect of calf feeding regimes and diet EDTA on physico-chemical characteristics of veal stored under modified atmospheres.

C. Gariépy, A. D. de Passillé, P. Delaquis, 1998, Meat science.

Effects of soybean oil plus additional forage and anabolic implant in finishing steers: feedlot performance, carcass composition, and meat quality

C. Gariépy, P. Chouinard, R. Gervais, 2023, Canadian Journal of Animal Science.

Application of computer image analysis to measure pork marbling characteristics.

F. Teuscher, C. Gariépy, P. Huff, 2005, Meat science.