Richard C Graham

Title: The Innovative Contributions of Richard C. Graham

Introduction

Richard C. Graham is a notable inventor based in Ottawa, Canada. He has made significant contributions to the field of meat quality detection through his innovative methods. His work focuses on improving the quality of meat produced by livestock, which is crucial for both consumers and the agricultural industry.

Latest Patents

Richard C. Graham holds a patent for a method that detects poor meat quality in live animals. This invention utilizes infrared thermography to assess the quality of meat in cattle and swine. In cattle, animals whose thermographs fall outside the test temperature range of 28°C to 32°C ±2°C are identified as having a high probability of producing poor meat quality. Similarly, for swine, the test temperature range is set between 24°C to 26°C ±2°C. This innovative approach provides a reliable method for ensuring meat quality before animals are processed.

Career Highlights

Throughout his career, Richard has demonstrated a commitment to advancing agricultural practices. His work has not only contributed to the scientific community but has also had practical implications for the meat industry. By focusing on the early detection of meat quality issues, he has helped improve the standards of meat production.

Collaborations

Richard has collaborated with esteemed colleagues such as Stephen D. Jones and Allan L. Schaefer. These partnerships have fostered a collaborative environment that encourages innovation and the sharing of ideas.

Conclusion

In summary, Richard C. Graham's contributions to the field of meat quality detection through his patented methods highlight his innovative spirit and dedication to improving agricultural practices. His work continues to influence the industry positively.