Associate Professor
University of Manitoba
Winnipeg, Manitoba
Argenis Rodas-González holds a DVM and an MSc from Universidad del Zulia in Venezuela and a Ph.D. from Texas Tech University. He has worked in interdisciplinary research groups in meat science and food safety in Venezuela, the United States, and Canada for more than 16 years. He brought this suite of experiences to the University of Manitoba (UofM) when he joined in 2014.
His research program has been focused on meat science and technology, with emphasis on enhancing: a) animal management to improve animal performance and carcass outcomes; b) testing the ability of new technologies to segregate carcass and meat in different yield and quality levels; c) application of novel packaging systems, natural compounds, and antimicrobial coatings to improve meat shelf life and food safety. One of his main contributions in Canada has been unravelling the biochemical mechanisms of rapid discolouration in Bison meat and mitigation strategies to mitigate it through a comprehensive understanding of bison's oxidation/reduction mechanisms. His findings incorporate new knowledge from the meat science field, where lipid oxidation products and proteins associated with oxidative metabolism critically influence colour deterioration patterns among bison muscles. He also demonstrated that bison meat portions could be sorted on colour stability using near-infrared spectroscopy, and packaging systems and essential oil can reduce its discoloration process.
The impact of his research is demonstrated by a publication record of 80 peer-reviewed articles, 31 invited presentations, 97 abstract proceedings, 6 book chapters and several national and international research collaborations, including those with Agriculture and Agri-Food Canada, Topigs Norsvin Canada, Manitoba Agriculture, University of Kentucky (USA), University of Campinas (Brazil), University of Zulia (Venezuela) and the Ningxia University (China) among others. Also, he has been representing Canada on the Editorial Board of Meat and Muscle Biology, sponsored by the American Meat Science Association, for four years.
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Tuesday, July 18, 2023
2:35 PM – 3:05 PM MT