Shai Barbut, University of Guelph

Research

broilers food quality food texture meat science myopathies poultry industry veterinary science

Latest papers

Spaghetti meat and gaping in broilers: emerging myopathies challenging poultry meat quality and processing.
Poultry science · 2026
Research note: Influence of growing systems (conventional, organic, raised-without-antibiotics) on myopathies of broiler breast fillets.
Poultry science · 2026 · first author
Space allowance and dietary fibre shape distinct adaptive proteomic responses in muscle and measurable effects on broiler meat quality.
Food chemistry · 2026

All 59 publications

Latest funding

Using Industry 4.0 Principles to Enhance Detection Precision of Meat Quality of Fast-Growing Broilers
NSERC · 2023 · Principal investigator
$30,000

All 1 grants and awards

59 publications.

01

Spaghetti meat and gaping in broilers: emerging myopathies challenging poultry meat quality and processing.

Tushar ZH, Barbut S, Naeem M, Kumar R, Raut R, Bourassa DV

Poultry science2026

DOI: 10.1016/j.psj.2026.107224 PMID: 42287930

02

Research note: Influence of growing systems (conventional, organic, raised-without-antibiotics) on myopathies of broiler breast fillets.

Barbut S, Wang C

Poultry science2026First author

DOI: 10.1016/j.psj.2026.106997 PMID: 42096902

03

Space allowance and dietary fibre shape distinct adaptive proteomic responses in muscle and measurable effects on broiler meat quality.

Yigitturk S, de Jong IC, Boeren S, Barbut S, Fogliano V, Erasmus SW

Food chemistry2026

DOI: 10.1016/j.foodchem.2026.148964 PMID: 41905229

04

Protein co-expression network analysis explores biological mechanisms associated with meat quality variability in broilers affected by breast myopathies: A focus on wooden breast.

Bordini M, Petracci M, Soglia F, Barbut S

Poultry science2026Senior author

DOI: 10.1016/j.psj.2026.106818 PMID: 41887176

05

Proteomics analysis provides insights into the formation of volatile organic compounds in Tibetan pork across three cooking methods.

Zhao L, Huang F, Barbut S, Erasmus SW, Zhang C

Food chemistry2026

DOI: 10.1016/j.foodchem.2026.148495 PMID: 41734581

06

Can we taste extensiveness? Linking production concepts of extensification factors to the eating quality and consumer liking of chicken breast meat.

Yigitturk S, Grønbeck MS, Barbut S, Mielby LA, Steenberg B, Erasmus SW

Poultry science2026

DOI: 10.1016/j.psj.2026.106379 PMID: 41520522

07

Investigating factors affecting the incidence of tibial dyschondroplasia in meat-type poultry: A meta-analysis.

Amini B, Jahnel RE, Makanjuola BO, Bai X, Barbut S, Harlander A, Ellis JL, Baes CF, Leishman EM

Poultry science2026

DOI: 10.1016/j.psj.2025.106183 PMID: 41406806

08

Lipid-derived odour-active volatile compound formation pathways in Tibetan pork across different cooking methods: Insights from iron properties, lipid oxidation, and lipidomics analysis.

Zhao L, Xu L, Huang F, Wei W, Barbut S, Erasmus S, Zhang C

Food chemistry2025

DOI: 10.1016/j.foodchem.2025.145256 PMID: 40577908

09

Postmortem muscle proteomics reveals breed specific responses to environmental enrichment and broiler meat quality.

Yigitturk S, de Jong IC, Boeren S, Alewijn M, Barbut S, Fogliano V, Erasmus SW

NPJ science of food2025

DOI: 10.1038/s41538-025-00530-8 PMID: 40730582

10

Genome-wide association study to identify biological and metabolic pathways associated with carcass portion weights in turkeys: GWAS OF TURKEY CARCASS PORTION WEIGHTS.

Leishman EM, Vanderhout RJ, Wood BJ, Baes CF, Barbut S

Poultry science2025Senior author

DOI: 10.1016/j.psj.2025.105194 PMID: 40300320

Using Industry 4.0 Principles to Enhance Detection Precision of Meat Quality of Fast-Growing Broilers

Principal investigatorNSERC2023Alliance Grants

Principal investigators: Barbut, Shai S

Keywords: broilers; food quality; food texture; meat science; myopathies; poultry industry; veterinary science

$30,000

From CIHR, NSERC and SSHRC funding decisions: CIHR since 2008, NSERC since 1991 and SSHRC since 1998, including their latest published competition results.

Frequent collaborators

Animal Biosciences
Food Science
Pathobiology
Animal BioSciences

Co-authors at University of Guelph, colored by department. Thicker lines mean more shared papers; select anyone to open their profile and their own map.

Leonardo Susta

Pathobiology

9 shared papers, latest 2025

Loong-Tak Lim

Food Science

3 shared papers, latest 2020

Alexandra Harlander Matauschek

Animal Biosciences

3 shared papers, latest 2023

Dorothee Bienzle

Pathobiology

2 shared papers, latest 2024

Ira Mandell

Animal Biosciences

1 shared papers, latest 2021

Jennifer Ellis

Animal BioSciences

1 shared papers, latest 2021

Alexandra Harlander

Animal Biosciences

1 shared papers, latest 2026

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Applying for

Paper to mentionMention their NSERC grant from 2023

Subject: Prospective PhD student: broilers Dear Professor Barbut, My name is [your name], and I am a [your current degree or role] at [your institution]. I am applying for a PhD position starting in [term and year]. I read your paper "Spaghetti meat and gaping in broilers: emerging myopathies challenging poultry meat quality and processing." (2026), and it connects closely to my own work on [your research topic]. [One or two sentences on what you did and what you learned.] I also saw your NSERC-funded project "Using Industry 4.0 Principles to Enhance Detection Precision of Meat Quality of Fast-Growing Broilers" (2023), and I would be glad to contribute to work in that direction. Are you accepting new PhD students for [term and year]? I have attached my CV and transcripts, and I would be glad to talk at a time that suits you. Thank you for your time. Kind regards, [your name]