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Phyllis Shand is a Professor Emerita in the College of Agriculture and Bioresources at the University of Saskatchewan. With a robust background in Food Bioproduct Sciences, she has extensive experience in quality processing of meat products and protein functionality. Her research interests focus on rheological properties of meat protein gels and the functionality of muscle foods such as pork, beef, and poultry. She explores postmortem tenderization strategies with an emphasis on mature beef and value-added processing of meats. Phyllis has played a vital role in advancing the understanding of quality processing in the meat industry, including the effects of transportation on poultry meat quality, and has contributed significantly to the utilization of pulses and barley in meat systems.
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