Manitoba Rural Adaptation Council

Project Description

This project will identify key flavour precursors in unseasoned, unprocessed bison meat using sensory tools and using the sensory information generated, develop commercial formulations for a fully-cooked bison sausage and an uncooked bison burger utilizing bison trim generated from the First Nations Bison Marketing Group's primal and sub-primal export business.

Project Objectives

To support the projected growth of the marketing cooperative by utilizing secondary cuts and trim.

General Information