Phyllis Shand
Professor
Food and Biproduct Sciences
University of Saskatchewan
Canada
Biography
Dr. Phyllis Shand is currently working as a Professor in the Department of Food and Biproduct Sciences, University of Saskatchewan , Ccanada. His research interests includes Rheological properties of meat protein gels, Protein functionality in muscle foods (pork, beef, poultry), Postmortem tenderization strategies, with emphasis on mature beef, Value-added processing of meats, Quality and processing of PSE pork and poultry, Efficacy of pulses and barley in meat systems, Effects of transportation on poultry meat quality. He /she is serving as an editorial member and reviewer of several international reputed journals. Dr. Phyllis Shand is the member of many international affiliations. He/ She has successfully completed his Administrative responsibilities. He /she has authored of many research articles/books related to Rheological properties of meat protein gels, Protein functionality in muscle foods (pork, beef, poultry), Postmortem tenderization strategies, with emphasis on mature beef, Value-added processing of meats, Quality and processing of PSE pork and poultry, Efficacy of pulses and barley in meat systems, Effects of transportation on poultry meat quality.
Research Interest
Rheological properties of meat protein gels, Protein functionality in muscle foods (pork, beef, poultry), Postmortem tenderization strategies, with emphasis on mature beef, Value-added processing of meats, Quality and processing of PSE pork and poultry, Efficacy of pulses and barley in meat systems, Effects of transportation on poultry meat quality
Publications
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mat S, McKinnon JJ, Olkowski AA, Penner GB, Simko E, Shand PJ, et al. Understanding the role of sulfur–thiamine interaction in the pathogenesis of sulfur-induced polioencephalomalacia in beef cattle. Research in Veterinary Science [Internet]. Elsevier BV; 2013 Dec;95(3):1081–7.
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Pathiratne SM, Shand PJ, Pickard M, Wanasundara JPD. Generating functional property variation in lentil (Lens culinaris) flour by seed micronization: Effects of seed moisture level and surface temperature. Food Research International [Internet]. Elsevier BV; 2015 Oct;76:122–31.
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Napper S, Dadgar S, Arsenault RJ, Trost B, Scruten E, Kusalik A, et al. Induction of tissue- and stressor-specific kinomic responses in chickens exposed to hot and cold stresses. Poultry Science [Internet]. Oxford University Press (OUP); 2015 Apr 1;94(6):1333–45.
