Development of a LC-UV-MS analytical method for aldehydes formed during fatty acids degradation.

Poster (2011)

Chilling of heavy carcasses from double muscled cattle: time-temperature evolution and predictive modelling of growth of Listeria monocytogenes and Clostridium perfringens

Poster (2010, August)

The time/temperature combination during carcass chilling is of concern in order to avoid bacterial growth. The chilling speed is lower in carcasses with high muscular development such as large cattle from ... [more ▼]

The time/temperature combination during carcass chilling is of concern in order to avoid bacterial growth. The chilling speed is lower in carcasses with high muscular development such as large cattle from the Belgian Blue breed. Three slaughterhouses were selected for temperature and pH measurements during the chilling process at 6 different days on 4 half carcasses in order to obtain representative data from heavy carcasses with high muscular development. Predictive microbiology was used to evaluate the potential growth of Listeria monocytogenes and Clostridium perfringens on the surface and in the depth of the carcasses. The gamma concept was chosen as secondary model taking into account the effect of temperature, pH and water activity on the selected bacteria during the chilling process. The predicted growth potential of Listeria monocytogenes is influenced by the different environmental conditions of the selected slaughterhouses and could reach 1.4 log CFU/cm² after the chilling process. The potential growth of Clostridium perfringens is limited due to unfavourable conditions during the first hours and to low temperature later. It can be concluded that when the initial level of contaminating bacteria is not excessive the speed at which the carcass is currently chilled is sufficient to limit the growth of these two pathogens and to ensure the product quality [less ▲]

Développement d'un modèle tertiaire pour la prédiction de la croissance de Listeria monocytogenes et Salmonella spp. dans la viande hachée de porc

in Viandes et Produits Carnés (2010), Hors-série

Tertiary models are proposed in order to predict the growth of Listeria monocytogenes and Salmonella spp. in pork minced meat packaged under stretch film. The models have been calculated from challenge ... [more ▼]

Tertiary models are proposed in order to predict the growth of Listeria monocytogenes and Salmonella spp. in pork minced meat packaged under stretch film. The models have been calculated from challenge-tests at 8°C (L. monocytogenes) and 12°C (Salmonella), the meat being artificially contaminated at 2 log cfu pathogen/g. In a second step, they have been validated at 5, 8 and 10°C for L. monocytogenes (r² : 0.94, 0.98 and 0.95) and 8, 10 and 12°C for Salmonella (r³ : 0.80, 0.92 and 0.98). [less ▲]

Development of a method to enumerate low concentration of bacteria in food.

Poster (2009, November)

The CONSALIM project : extending the shelf life of food products

Poster (2009, June)

Qualité nutritionnelle de la viande bovine : influence des facteurs de production

Conference (2008)

The Asp298Asn missense mutation in the porcine melanocortin-4 receptor (MC4R) gene can be used to affect growth and carcass traits without an effect on meat quality

in Animal (2007), 1(8), 1089-1098

A promising tool to improve daily gain in pigs is the missense mutation (Asp298Asn) in the melanocortin-4 receptor (MC4R) gene, especially in the Belgian pig industry where the slow-growing Pietrain breed ... [more ▼]

A promising tool to improve daily gain in pigs is the missense mutation (Asp298Asn) in the melanocortin-4 receptor (MC4R) gene, especially in the Belgian pig industry where the slow-growing Pietrain breed is very frequently used as the sire breed The MC4R is expressed in the appetite-regulating region of the brain where it regulates feed intake and energy balance. The mutation has been associated with differences in fatness, daily gain and feed intake. However, less information on the correlated effects on meat quality is available. In order to evaluate the influence of the MC4R mutation on carcass and meat quality parameters, a total of 1155 pigs of a four-way cross were slaughtered at an average live weight of 109 kg, and data about daily live-weight gain, carcass and meat quality were collected Allelic frequencies were 0.69 for the G-allele (298Asp variant or well-conserved variant) and 0.31 for the A-allele (298Asn variant or the mutated variant). Barrows and gilts were almost equally distributed in this population with, respectively, 49.9% and 50.1%. Moreover, independent of this mutation, the relationship between average daily gain (ADG) and carcass on the one hand and meat quality traits on the other hand was evaluated in this population. A significant positive influence of the MC4R mutation on ADG (P < 0.001) was found accompanied by a higher fat thickness (P < 0.05) and a lower carcass lean meat content (P < 0.01), whereas muscle thickness and carcass conformation traits were not affected. The effects on meat quality traits were not significant, except for a lower shear force (P = 0.054) and a higher intramuscular fat content (P = 0.052) in AA animals. In the longissimus, pH and pork quality meter (PQM) values were not influenced, and effects on drip loss and colour were not apparent. Residual correlation coefficients between ADG and carcass lean meat content on the one hand and meat quality traits on the other hand were generally very low (vertical bar r vertical bar > 0.1). Higher ADG, higher carcass fat thickness and lower carcass lean meat content were correlated with slightly lower shear force values (vertical bar r vertical bar similar to 0.1, P < 0.05). In conclusion, in the studied population, the Asp298Asn mutation in the MC4R gene was associated with improved daily gain, higher carcass fatness and almost no effect on meat quality traits. [less ▲]

La recherche et le développement en Europe dans le domaiine de la qualité et de la technologie de la viande et des produits carnés

in Viandes et Produits Carnés - Hors série "11èmes Journées des Sciences du Muscle et Technologies des Viandes" (2006, October)

Comparison of composition and quality traits of meat from young finishing bulls from Belgian Blue, Limousin and Aberdeen Angus breeds

in Meat Science (2006), 74(3), 522-531

Thirty-six young finishing bulls from three breeds (Belgian Blue, Limousin and Aberdeen Angus) were fattened over five months with finishing diets based either on sugar-beet pulp or on cereals ... [more ▼]

Thirty-six young finishing bulls from three breeds (Belgian Blue, Limousin and Aberdeen Angus) were fattened over five months with finishing diets based either on sugar-beet pulp or on cereals. Nutritional quality traits of meat - fat content and fatty acid composition with emphasis on the n - 6 and n - 3 polyunsaturated fatty acids - along with some organoleptic quality traits were measured. The Belgian Blue bulls had the lowest intramuscular fat content associated with lower saturated and monounsaturated fatty acid contents. The polyunsaturated fatty acid content did not differ to a large extent between the breeds, the Aberdeen Angus bulls showing slightly higher values. Relative to energy intake, the overall contribution of meat to the n - 3 fatty acid recommended intake was small, whatever the breed. By contrast, the contribution of meat to daily fat intake was of greater importance, especially for the Aberdeen Angus bulls. The quality traits of meat varied also according to the breed: compared to the Aberdeen Angus, the Belgian Blue bull meat had the stablest colour, the highest drip and the lowest cooking losses. The meat of Limousin bulls had intermediate characteristics for all the parameters. (c) 2006 Elsevier Ltd. All rights reserved. [less ▲]

Outils technologiques pour gérer la qualité microbiologique des aliments

in Belgian Association for Meat Science and Technology (Ed.) Journée d’étude MICROBIOLOGIE ET VIANDE : QUE FAIRE DEMAIN ? (2006)

Même si elles peuvent contribuer de manière très spectaculaire à la maîtrise de la qualité microbiologique des aliments, les techniques de conservation elles-mêmes ne sont pourtant qu’un moyen de maîtrise ... [more ▼]

Même si elles peuvent contribuer de manière très spectaculaire à la maîtrise de la qualité microbiologique des aliments, les techniques de conservation elles-mêmes ne sont pourtant qu’un moyen de maîtrise parmi d’autres… Deux facteurs principaux sont tout simplement la qualité initiale –en particulier la qualité microbiologique- des aliments ou des ingrédients qui les constituent et l’hygiène observée au cours de leur production, de leur transformation et de leur distribution. De plus, un effet « obstacle » n’est reproductible que dans des conditions précises, par exemple pour ce qui concerne le nombre de microorganismes, la composition de l’aliment, les conditions d’ambiance, etc… Une technique de conservation doit donc être validée dans des conditions données (p.ex. par validation de la durée de vie microbiologique permettant d’estimer la D.L.C. d’un produit). Toute modification de ces conditions ne permet plus de garantir la maîtrise de la qualité microbiologique. Il convient par ailleurs d’évaluer l’effet d’une contamination accidentelle de la denrée par un microorganisme pathogène, au cours de sa production, de sa transformation ou de sa distribution (test de croissance après inoculation artificielle de la denrée, encore appelé « challenge testing »). L’établissement et le respect de critères microbiologiques, de bonnes pratiques de fabrication et de procédures d’assurance qualité sont des points clés de la maîtrise de la qualité et de la sécurité sanitaire des aliments. Des progrès significatifs sont en cours et sont encore attendus dans les prochaines années. [less ▲]