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Justice Bless Dorleku


Position/Title: Ph.D. Student
email: jdorleku@uoguelph.ca
Phone: 519 760 9083
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Biography

Justice Bless Dorleku is a dedicated student in animal biosciences and food science, currently pursuing a Ph.D. in Animal Biosciences at the University of Guelph while affiliated with Agriculture and Agri-Food Canada. His research focuses on meat science and genomics, which are important areas within animal biosciences. He previously earned a Master's in Food Science, concentrating on meat science, where his work on pork grading and meat quality contributed significantly to the field. Justice's academic foundation was laid at Kwame Nkrumah University of Science and Technology, where he earned a Bachelor's in Agriculture (Animal Science).

In his free time, Justice participates in winter intramural games and in the summer he organizes soccer matches for Kanyama United, an African soccer group in Guelph, against other African teams from Kitchener, Hamilton, London, and Niagara.

Education

  • Ph.D. Animal Biosciences, University of Guelph, Guelph, ON (2024-Present)

Thesis title: Evaluating the impact of increased pig harvest weights on carcass composition, product quality and palatability: implications for genomic selection

Advisors: Dr. Angela Cánovas, Dr. Marcio Duárte, Dr. Manuel Juarez (AAFC)

  • M.Sc. Food Science, University of Guelph, Guelph, ON (2019-2021)

Thesis title: Comparison of multiple techniques to determine saleable lean yield in pork carcasses

Advisors: Dr. Ira Mandell and Dr. Benjamin Bohrer

  • B.Sc. Agriculture, Kwame Nkrumah University of Science & Technology (2013-2017)

Publications

  1. Dorleku, J.B., Tayengwa, T., Bohrer, B.M. and Juárez, M. 2025. Measuring pH of the pork longissimus thoracis at specific temperatures during the early post-mortem period to predict quality traits. (Under review).
  2. Junior D. V., Mandell, I. B., Bohrer, B. M., Dorleku, J. B., Campbell, C. P., Silva, T. E., Detmann, E., Saraiva, A., Juárez, M. and Duarte, M. S. 2024. Do carcass traits influence consumer perception of pork eating quality? Meat Science, 208, p. 109381. https://doi.org/10.1016/j.meatsci.2023.109381
  3. Bohrer, B. M., Wang, Y., Dorleku, J. B., Campbell, C. P. and Mandell, I. B. 2024. Pork muscle profiling: pH and instrumental color of the longissimus thoracis is not representative of pH and instrumental color of shoulder and ham muscles. Meat Science, 208, p.109380. https://doi.org/10.1016/j.meatsci.2023.109380 
  4. Bohrer, B. M., Dorleku, J. B., Campbell, C. P., Duarte, M. S., and Mandell, I. B. 2023. A comparison of carcass characteristics, carcass cutting yields, and meat quality of barrows versus gilts. Translational Animal Science, 7(1), txad079. https://doi.org/10.1093/tas/txad079
  5. Bohrer, B. M., Wang, Y., Dorleku, J. B., Campbell, C. P. and Mandell, I. B. 2023. An update of the predicted lean yield equation for the Destron PG-100 optical grading probe. Journal of Animal Science, skad199. https://doi.org/10.1093/jas/skad199
  6. Dorleku, J. B., Wormsbecher, L., Christensen, M., Campbell, C. P., Mandell, I. B. and Bohrer, B. M., 2023. Comparison of an advanced automated ultrasonic scanner (AutoFom III) and a handheld optical probe (Destron PG-100) to determine lean yield in pork carcasses. Journal of Animal Science, skad058. https://doi.org/10.1093/jas/skad058
  7. Akwetey, W. Y., Dorleku, J. B., and Yeboah, E. 2022. Nutritional and sensory properties of smoked pork sausage produced with pig stomach as filler-meat. International Journal of Agricultural Research Innovation and Technology. 12(1): 67-71. http://dx.doi.org/10.22004/ag.econ.324670
  8. Dorleku, J. B., Wang, L. M., Zhou, Z., Mandell, I. B., and Bohrer, B. M. 2021. Effects of feeding two different blends of essential oils to finishing steers on growth performance, carcass characteristics, meat quality, meat composition, and shelf life. Canadian Journal of Animal Science. https:///doi/pdf/10.1139/CJAS-2020-0075
  9. Akwetey, W. Y., Nketia, D., and Dorleku, J. B. 2018. Proximate composition and sensory characteristics of low-fat meatloaf with shredded cabbage. Annals of Nutrition and Food Science. 2 (1), 1013.
  10. Akwetey, W. Y., and Dorleku, J. B. 2018. Using Sierrathrissa leonensis in Emulsion-Type Sausage. Annals of Nutrition and Food Science. 2 (1), 1014.