References of "Clinquart, Antoine"
     in
Bookmark and Share    
Full Text
Peer Reviewed
See detailMeat composition and quality of young growing Belgian Blue bulls offered a fattening diet with selenium enriched cereals
Mehdi, Youssef; Clinquart, Antoine ULg; Hornick, Jean-Luc ULg et al

in Canadian Journal of Animal Science (in press)

The objective of this study was to evaluate the effects of selenium (Se) enrichment of cereals on Belgian Blue bulls performance, on meat quality and chemical composition. Twenty three bulls were used in ... [more ▼]

The objective of this study was to evaluate the effects of selenium (Se) enrichment of cereals on Belgian Blue bulls performance, on meat quality and chemical composition. Twenty three bulls were used in the present study. Twelve bulls were offered a control diet containing Se at a basal concentration of 58 µg kg-1 of dry matter (DM) and the other 11 bulls given a diet containing 173 µg kg-1DM of Se by means of Se enriched spelt and barley. The Se enrichment of the diet did not affect either the growth performance, the slaughter data or meat quality (p>0.05). There were no effects of Se on tenderness, oxydative rancidity and water losses. However, there were some effects of Se enrichment on the meat chemical composition. The ether extract was decreased from 2.1 to 1.7% DM (p<0.05). There were also significant Se enrichment (p < 0.001) in Longissimus thoracis muscle (177 vs 477 ng g1-DM) and organs: liver (474 vs 1126 ng g1-DM) and kidney (4956 vs 5655 ng g1-DM), Under such condition, the human consumption of a piece of such meat or liver can cover a large part of the recommended daily Se intake estimated between 30 to 57%. [less ▲]

Detailed reference viewed: 18 (2 ULg)
Full Text
Peer Reviewed
See detailEffect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium
Douny, Caroline ULg; El Khoury, Rawad; Delmelle, Julien et al

in Food Science & Nutrition (2015), 3(2), 140-152

Detailed reference viewed: 32 (20 ULg)
Full Text
Peer Reviewed
See detailThe impact of oregano (Origanum heracleoticum) essential oil and carvacrol on virulence gene transcription by Escherichia coli O157:H7
Mith, Hasika; Clinquart, Antoine ULg; Zhiri, Abdesselam et al

in FEMS Microbiology Letters (2015), 362

The aim of the current study was to determine, via reverse transcription quantitative polymerase chain reaction (RT-qPCR) analysis, the effect of oregano essential oil (Origanum heracleoticum) and ... [more ▼]

The aim of the current study was to determine, via reverse transcription quantitative polymerase chain reaction (RT-qPCR) analysis, the effect of oregano essential oil (Origanum heracleoticum) and carvacrol, its major component, on the expression of virulence-associated genes in enterohaemorrhagic Escherichia coli (EHEC) O157:H7 ATCC strain 35150. Both oregano oil and carvacrol demonstrated their efficacy firstly, by inhibiting the transcription of the ler gene involved in up regulation of the LEE2, LEE3 and LEE4 promoters and of attaching and effacing lesions and secondly by decreasing both Shiga toxin and fliC genes expression. In addition, a decrease in luxS gene transcription involved in quorum sensing was observed. These results were dose dependent and showed a specific effect of O. heracleoticum and carvacrol in downregulating the expression of virulence genes in EHEC O157:H7. These findings suggest that oregano oil and carvacrol have the potential to mitigate the adverse health effects caused by virulence gene expression in EHEC O157: [less ▲]

Detailed reference viewed: 29 (15 ULg)
Full Text
See detailImpact of aging technique, muscle and previous vacuum storage time on oxidative stability of beef packaged under high-oxygen atmosphere
Didimo Imazaki, Pedro Henrique ULg; Douny, Caroline ULg; Scippo, Marie-Louise ULg et al

Conference (2014, December 11)

The aim of this study was to compare the effect of aging technique (wet-aging vs. carcass-aging), muscle (longissimus dorsi vs. rectus femoris) and previous vacuum storage time on color and lipid ... [more ▼]

The aim of this study was to compare the effect of aging technique (wet-aging vs. carcass-aging), muscle (longissimus dorsi vs. rectus femoris) and previous vacuum storage time on color and lipid stability of beef packaged in high-oxygen atmosphere. After a seven-day wet- or carcass-aging step, longissimus dorsi and rectus femoris muscle cuts from 4 Belgian Blue cows were vacuum packaged and stored at −1 °C for up to 28 days. At different times, part of these samples was repackaged under modified atmosphere – 70 % O2:30 % CO2 –, and stored during 7 days at +4 °C. The following parameters were evaluated at different intervals: color (CIE L*a*b*), metmyoglobin %, lipid oxidation (TBARS), antioxidant enzyme activities (catalase, glutathione peroxidase and superoxide dismutase), alpha-tocopherol and fat content. The sensitivity of modified atmosphere repacked meat cuts to oxidation was influenced by the conditions of the previous aging period (wet > carcass conditions), muscle (rectus femoris > longissimus dorsi) and length of the vacuum storage. Oxidation stability could be associated with catalase activity, and no association could be established with the alpha-tocopherol content. [less ▲]

Detailed reference viewed: 11 (2 ULg)
Full Text
Peer Reviewed
See detailStabilité oxydative des viandes blanc bleu belge conditionnées sous atmosphère riche en oxygène après maturation sous vide ou en carcasse
Didimo Imazaki, Pedro Henrique ULg; Douny, Caroline ULg; Scippo, Marie-Louise ULg et al

in Viandes et Produits Carnés (2014, November)

The aim of this study was to evaluate the physico-chemical stability of Belgian Blue beef packaged under high-oxygen atmosphere as a function of a previous aging technique (wet-aging in vacuum conditions ... [more ▼]

The aim of this study was to evaluate the physico-chemical stability of Belgian Blue beef packaged under high-oxygen atmosphere as a function of a previous aging technique (wet-aging in vacuum conditions vs. carcass-aging). Two muscles (longissimus dorsi vs. rectus femoris) were studied. After a seven-day wet- or carcass-aging step, muscle cuts from 4 Belgian Blue cows were vacuum packaged and stored at −1 °C for up to 28 days. Each 14 days, part of these samples was repackaged under modified atmosphere (70 % O2:30 % CO2), and stored during 7 days at +4 °C. The following parameters were evaluated: color, metmyoglobin %, metmyoglobin reducing activity, fat content, fatty acid profile, lipid oxidation, antioxidant enzyme activities and alpha-tocopherol content. The sensitivity of modified atmosphere repacked meat cuts to oxidation was influenced by the conditions of the previous aging period (wet > carcass conditions), muscle (rectus femoris > longissimus dorsi) and length of the vacuum storage. [less ▲]

Detailed reference viewed: 49 (8 ULg)
Full Text
See detailEvaluation of morphological and functional characteristics of Carnobacterium maltaromaticum isolated from vacuum-packaged beef with long shelf life
Didimo Imazaki, Pedro Henrique ULg; Tahiri, Assia ULg; Ndedi Ekolo, François et al

Poster (2014, October 17)

Carnobacterium maltaromaticum is a lactic acid bacterium, and many lactic acid bacteria associated with meat are known for their bactericidal or bacteriostatic activity against other strains, species or ... [more ▼]

Carnobacterium maltaromaticum is a lactic acid bacterium, and many lactic acid bacteria associated with meat are known for their bactericidal or bacteriostatic activity against other strains, species or genera of bacteria. The presence of certain lactic acid bacteria adapted to a low temperature in fresh meat could extend the shelf life and improve the microbial stability and safety of this product. The aim of this study was to perform a morphological and functional characterization of a C. maltaromaticum strain with a potential bioprotective effect isolated from vacuum packaged beef with very long shelf life. The morphological, biochemical and enzymatic profiles, the influence of different temperatures and atmospheres, and the microbial stability of fresh beef inoculated with the C. maltaromaticum strain were evaluated. The isolated C. maltaromaticum strain presented similar morphological, biochemical and enzymatic profiles as those of two reference strains (LMG 11393 and LMG 22902). Among the studied conditions, a temperature of +12 °C and an atmosphere poor in oxygen were optimal for the growth of C. maltaromaticum. Vacuum packing is therefore suitable for this bacterium. An antimicrobial effect against Enterobacteriaceae was highlighted on inoculated fresh meat stored under N2. The functional characterization of this isolate will be further pursued by a genotypic characterization. Special attention will be taken to study its bioprotective properties. [less ▲]

Detailed reference viewed: 18 (5 ULg)
Full Text
See detailImpact of aging technique and muscle on oxidative stability of beef packaged under high-oxygen atmosphere
Didimo Imazaki, Pedro Henrique ULg; Tahiri, Assia ULg; Thimister, Jacqueline ULg et al

Poster (2014, October 17)

Two common approaches for beef aging are wet-aging and carcass-aging. Wet-aging refers to meat aged in a sealed vacuum package at refrigerated temperatures, while carcass aged at controlled temperatures ... [more ▼]

Two common approaches for beef aging are wet-aging and carcass-aging. Wet-aging refers to meat aged in a sealed vacuum package at refrigerated temperatures, while carcass aged at controlled temperatures and humidity is defined as carcass-aging. Carcass-aging is an ancient process used nowadays to produce beef characterized by its superior quality. The meat conservability is influenced by its sensitivity to oxidative process which can vary from one muscle to another. The aim of this study was to compare the effect of aging technique (wet-aging vs. carcass-aging), muscle (longissimus dorsi vs. rectus femoris) and previous vacuum storage time on colour and lipid stability of beef packaged in high-oxygen atmosphere. After a seven-day wet- or carcass-aging step, longissimus dorsi and rectus femoris muscle cuts from 4 Belgian Blue cows were vacuum packaged and stored at −1 °C for up to 28 days. At different times, part of these samples was repackaged under modified atmosphere – 70 % O2:30 % CO2 –, and stored during 7 days at +4 °C in order to simulate retail conditions. The following parameters were evaluated: colour (CIE L*a*b*), metmyoglobin %, lipid oxidation (TBARS), antioxidant enzyme activities (catalase, glutathione peroxidase and superoxide dismutase), alpha-tocopherol and fat content. The sensitivity of high-oxygen atmosphere repacked meat cuts to oxidation was influenced by the aging technique (wet > carcass conditions), muscle (rectus femoris > longissimus dorsi) and length of the vacuum storage. Oxidation stability could be associated with muscle catalase activity, and no association could be established with the alpha-tocopherol content. [less ▲]

Detailed reference viewed: 8 (0 ULg)
Full Text
See detailCarnobacterium maltaromaticum isolated from vacuum-packed beef with long shelf life: morphological and functional characterization
Didimo Imazaki, Pedro Henrique ULg; Tahiri, Assia ULg; Ndedi Ekolo, François et al

Poster (2014, September)

This study was conducted as part of a research project on meat conservability, in particular vacuum packaged beef displaying very long shelf lives at a temperature close to the freezing point, and its ... [more ▼]

This study was conducted as part of a research project on meat conservability, in particular vacuum packaged beef displaying very long shelf lives at a temperature close to the freezing point, and its objective was to perform a morphological and functional characterization of C. maltaromaticum with potential bioprotective effect isolated from vacuum packaged long shelf life beef. The isolated C. maltaromaticum strain presented similar morphological, biochemical and enzymatic profiles as those of two reference strains (LMG 11393 and LMG 22902). Among the studied conditions, a temperature of +12 °C and an atmosphere poor in oxygen (100 % N2) were the optimal conditions for the growth of C. maltaromaticum. Nevertheless, growth on lower temperatures is also possible. After inoculation of beef samples with C. maltaromaticum and 7 days of storage under vacuum at −1 °C, no effect was observed on the total viable count and on the count of lactic acid bacteria. A reduction of Pseudomonas sp. and Brochothrix thermosphacta was observed during the first week of storage under vacuum conditions. After 7 days of subsequent storage of the same samples under modified atmosphere at +4 °C, the inoculant favored the growth of B. thermosphacta and inhibited the growth of Enterobacteriaceae under 100 % N2. No effect of the inoculant was observed when an atmosphere rich in oxygen was applied. The evaluation of the influence of different atmospheres showed that the growth of C. maltaromaticum was slower in an atmosphere containing O2 and CO2. Long-term storage under vacuum at low temperatures are therefore suitable for the growth of this bacterium. An antimicrobial effect against Enterobacteriaceae was highlighted on inoculated fresh meat stored under N2. The functional characterization of this strain will be further pursued by genotypic characterization. Special attention will be taken to study its bioprotective properties. [less ▲]

Detailed reference viewed: 57 (7 ULg)
Full Text
See detailMorphological and functional characterization of Carnobacterium maltaromaticum isolated from vacuum-packed beef with long shelf life
Didimo Imazaki, Pedro Henrique ULg; Tahiri, Assia ULg; Ndedi Ekolo, François et al

Poster (2014, August)

The aim of this study was to perform a morphological and functional characterization of a Carnobacterium maltaromaticum strain with a potential bioprotective effect isolated from vacuum packaged long ... [more ▼]

The aim of this study was to perform a morphological and functional characterization of a Carnobacterium maltaromaticum strain with a potential bioprotective effect isolated from vacuum packaged long shelf life beef. The morphological, biochemical and enzymatic profiles, the influence of different temperatures and atmospheres, and the microbial stability of fresh beef inoculated with the C. maltaromaticum strain were evaluated. The isolated C. maltaromaticum strain presented similar morphological, biochemical and enzymatic profiles as those of two reference strains (LMG 11393 and LMG 22902). The growth of C. maltaromaticum was slower in an atmosphere containing O2 and CO2. Vacuum packing is therefore suitable for this bacterium. An antimicrobial effect against Enterobacteriaceae was highlighted on inoculated fresh meat stored under N2. The functional characterization of this isolate will be further pursued by a genotypic characterization to better understand its potential bioprotective effect. [less ▲]

Detailed reference viewed: 26 (6 ULg)
Full Text
See detailInfluence of aging technique and muscle on physicochemical stability and antioxidant capacity of high-oxygen atmosphere packed beef
Didimo Imazaki, Pedro Henrique ULg; Tahiri, Assia ULg; Thimister, Jacqueline ULg et al

Poster (2014, August)

The aim of this study was to compare the effect of aging technique (wet-aging vs. carcass-aging), muscle (longissimus dorsi vs. rectus femoris) and previous vacuum storage time on color and lipid ... [more ▼]

The aim of this study was to compare the effect of aging technique (wet-aging vs. carcass-aging), muscle (longissimus dorsi vs. rectus femoris) and previous vacuum storage time on color and lipid stability of beef packaged in high-oxygen atmosphere. After a seven-day wet- or carcass-aging step, longissimus dorsi and rectus femoris muscle cuts from 4 Belgian Blue cows were vacuum packaged and stored at −1 °C for up to 28 days. At different times, part of these samples was repackaged under modified atmosphere – 70 % O2:30 % CO2 –, and stored during 7 days at +4 °C. The following parameters were evaluated at different intervals: color (CIE L*a*b*), metmyoglobin %, lipid oxidation (TBARS), antioxidant enzyme activities (catalase, glutathione peroxidase and superoxide dismutase), alpha-tocopherol and fat content. The sensitivity of modified atmosphere repacked meat cuts to oxidation was influenced by the conditions of the previous aging period (wet > carcass conditions), muscle (rectus femoris > longissimus dorsi) and length of the vacuum storage. Oxidation stability could be associated with catalase activity, and no association could be established with the alpha-tocopherol content. [less ▲]

Detailed reference viewed: 35 (1 ULg)
Full Text
Peer Reviewed
See detailUtilization of Large White x Mong Cai crossbred sows, Duroc and stress negative Piétrain boars for the production of fattening pigs under household conditions in northern Vietnam
Do Duc, Luc ULg; Clinquart, Antoine ULg; Vu Dinh, Ton et al

in Animal Production Science (2014)

The objective of the present study was to compare Duroc (DU) and stress-negative Piétrain (PI) as terminal sires mated to F1(Large White x Mong Cai) sows (F1) on productivity, carcass characteristics ... [more ▼]

The objective of the present study was to compare Duroc (DU) and stress-negative Piétrain (PI) as terminal sires mated to F1(Large White x Mong Cai) sows (F1) on productivity, carcass characteristics, meat quality and meat chemical composition under household conditions in Hai Duong province, Vietnam. The reproduction performances were based on 74 litters of 42 F1 sows from 12 households and the semen from 11 Duroc and 10 Piétrain boars. Data on production and carcass traits were collected from 76 DUxF1and 67 PIxF1 crossbred fattening pigs. Longissimus dorsi samples from 55 and 37 of DUxF1 and PIxF1 respectively were analyzed to determine meat quality and meat chemical composition. The results show that household affected production, carcass, and meat quality traits (P<0.05) as well as reproduction (weights at birth and weaning, P<0.01). Inversely, boar breeds did not influence (P>0.06) on reproduction traits (except individual weight of born alive pigs and weaned pigs, P<0.01), production traits, meat chemical composition and meat quality (except pH at 4 days post mortem, P<0.05) while lean meat percentage of Piétrain-sired pigs was higher than those of Duroc-sired pigs (P<0.05). The utilization of Piétrain boars does not affect reproduction performances, growth rate and meat quality while improving lean meat percentage in comparison to Duroc boars. This suggests that the use of stress-negative Piétrain boars as terminal sires would improve lean meat percentage under household conditions in North Vietnam. [less ▲]

Detailed reference viewed: 64 (28 ULg)
Full Text
Peer Reviewed
See detailEvaluation of the bacterial diversity and its evolution during storage of fresh beef from British and Belgian origins under different atmosphere and temperature conditions
Didimo Imazaki, Pedro Henrique ULg; Tahiri, Assia ULg; Taminiau, Bernard ULg et al

Conference (2013, December 10)

The purpose of this study was to evaluate the bacterial diversity and its evolution during storage of fresh beef, depending on its origin, packaging and storage temperature, by using a metagenomic ... [more ▼]

The purpose of this study was to evaluate the bacterial diversity and its evolution during storage of fresh beef, depending on its origin, packaging and storage temperature, by using a metagenomic approach. Metagenomic analyzes revealed that the origin, atmosphere and temperature conditions influenced the selection of the predominant flora. Vacuum-packaged British samples presented higher concentrations of Lactobacillus algidus at the begging of the experiment than Belgian samples. Furthermore, the development of Lactobacillus algidus was favored in British and Belgian samples preserved under vacuum at −1 °C, while a predominance of Lactococcus piscium was observed for samples stored at +4 °C. These microorganisms have already been isolated from beef, but taking into account that the knowledge about these two species is currently limited, it is still not possible to state if the conservability of the tested samples was influenced by the presence of these bacteria. Moreover, storage under modified atmosphere favored the development of Leuconostoc gasicomitatum in both British and Belgian samples. This specie is often associated with spoilage of cold-stored modified-atmosphere-packaged (MAP) nutrient-rich foods. This result can partially explain the short shelf-life of the samples once they are stored under this condition. Metagenomics showed to be a useful tool to study the microbial population of a complex matrix since some of the identified genera could not have grown or have grown slowly in culture media commonly used. In addition, it helped to clarify the evolution of the bacterial ecosystem associated to meat during its storage. [less ▲]

Detailed reference viewed: 86 (16 ULg)
Full Text
Peer Reviewed
See detailInfluence of two breeds (Belgian Blue and Limousin) and previous storage time on pigment and lipid stability of high-oxygen atmosphere packaged beef
Didimo Imazaki, Pedro Henrique ULg; Tahiri, Assia ULg; Thimister, Jacqueline ULg et al

Poster (2013, December 10)

The aim of this study was to evaluate the effect of two breeds (Belgian Blue vs. Limousin) and previous storage time in vacuum conditions on color and lipid stability of meat packaged in high-oxygen ... [more ▼]

The aim of this study was to evaluate the effect of two breeds (Belgian Blue vs. Limousin) and previous storage time in vacuum conditions on color and lipid stability of meat packaged in high-oxygen atmosphere. Limousin meat samples of this study presented a higher sensitivity to myoglobin and lipid oxidation than Belgian Blue samples. The higher content of fat in those samples was one of the factors that could explain this higher sensitivity. Lipid oxidation and myoglobin oxidation appear to be linked, and further studies to understand the interaction between both processes are still needed. An understanding of the oxidative processes and their interaction would provide a basis for explaining quality deterioration in meat and also for developing strategies (e.g. antioxidant supplementation) to maintain sensory qualities. [less ▲]

Detailed reference viewed: 54 (9 ULg)
Full Text
Peer Reviewed
See detailBacterial diversity and its evolution during storage of fresh beef from different origins under different atmosphere and temperature conditions
Didimo Imazaki, Pedro Henrique ULg; Tahiri, Assia ULg; Taminiau, Bernard ULg et al

Poster (2013, October 11)

The purpose of this study was to evaluate the bacterial diversity and its evolution during storage of fresh beef, depending on its origin, packaging and storage temperature. Two batches of three vacuum ... [more ▼]

The purpose of this study was to evaluate the bacterial diversity and its evolution during storage of fresh beef, depending on its origin, packaging and storage temperature. Two batches of three vacuum packed striploins from United Kingdom and Belgium were obtained from a food wholesaler located in the Walloon Region. Fifteen days after slaughter, the striploins were sliced and individually kept under vacuum for 30 days: i) at −1 °C; ii) at +4 °C and iii) at −1 °C for 15 days and then at +4 °C for 15 days. The bacterial diversity was evaluated by metagenomic approach 15, 30 and 45 days after slaughter. Furthermore, each 15 days part of the vacuum packed striploin slices were repacked under modified atmosphere (70 % O2/30 % CO2), stored at +4 °C for 2 days and at +8 °C for 5 days, and then analyzed. Metagenomic analysis revealed a selection of the initial flora depending on atmosphere and temperature conditions. The development of Lactobacillus algidus was favored in samples preserved under vacuum at −1 °C, while a predominance of Lactococcus piscium was observed for samples stored at +4 °C. Moreover, storage under modified atmosphere favored the development of Leuconostoc gasicomitatum. These microorganisms have already been isolated from beef, but no study has evaluated their role in food conservation. The next step of this study will be to isolate and characterize strains of Lactobacillus algidus from meat and to assess their bioprotective potential. [less ▲]

Detailed reference viewed: 65 (11 ULg)
Full Text
See detailGrowth performance and meat quality of stress negative Piétrain pigs in the tropics: the case of Vietnam
Ha Xuan, Bo; Do Duc, Luc ULg; Moula, Nassim ULg et al

Poster (2013, October 11)

This study was carried out at the animal farm of Hanoi University of Agriculture, Vietnam to evaluate the growth performance and meat quality of stress negative Piétrain pigs. The study concerns the body ... [more ▼]

This study was carried out at the animal farm of Hanoi University of Agriculture, Vietnam to evaluate the growth performance and meat quality of stress negative Piétrain pigs. The study concerns the body weight (BW) of 116 pigs at 7.5 months of age and the ultrasound measurements on 83 live animals in order to determine backfat thickness, longissimus muscle depth and lean meat percentage (LM). Meat color (C.I.E L*, a* and b*), peak shear force (SF), pH at 24h (pH24) and at 45 minutes (pH45) post mortem were measured on 31 meat samples. Meat chemical composition (dry matter, protein, lipids and ash) was determined on 23 meat samples. All the data were analyzed according to a linear fixed model including gender effect (female and intact males) and Halothane genotype (CC and CT). The interaction between gender and genotype was not observed and therefore it was ignored from the final model. The results show that BW and LM were not significantly different between genotypes (P>0.21) while females were heavier than males (101.11 vs. 93.85 kg, P=0.0011). LM of female and male were respectively 63.27 and 63.56%. Gender and genotype didn’t affect meat quality and chemical composition (P>0.05) except pH24 (P=0.0011), a* (P<0.0001) and lipids (P=0.0012) for gender effect. The pH45 (6.50 and 6.45 for females and males) and pH24 (5.34 and 5.49 for females and males) were in the range corresponding to a normal meat. The obtained results show that stress negative Piétrain pigs have high lean meat percentage and satisfactory meat quality under tropical climatic conditions in Vietnam. [less ▲]

Detailed reference viewed: 39 (11 ULg)
Full Text
Peer Reviewed
See detailInfluence of breed and previous storage time on color and lipid stability of beef packaged in high-oxygen atmosphere
Didimo Imazaki, Pedro Henrique ULg; Tahiri, Assia ULg; Thimister, Jacqueline ULg et al

Poster (2013, August 20)

The aim of this study was to compare the effect of two breeds (Belgian Blue vs. Limousin) and previous vacuum storage time on color and lipid stability of meat packaged in high-oxygen atmosphere. Vacuum ... [more ▼]

The aim of this study was to compare the effect of two breeds (Belgian Blue vs. Limousin) and previous vacuum storage time on color and lipid stability of meat packaged in high-oxygen atmosphere. Vacuum packaged striploins from Belgian Blue and Limousin cows were stored at −1 °C and +4 °C for up to 60 days and analyzed. Part of these samples were repackaged under modified atmosphere – 70 % O2/30 % CO2 – at different times, stored 2 days at +4 °C and 5 d at +8 °C, and then analyzed. The following parameters were evaluated: color (CIE L*a*b*), metmyoglobin %, lipid oxidation (TBARS) and fat content. Color measurement and metmyoglobin % determination showed greater pigment stability in Belgian Blue samples than in Limousin. Belgian Blue also presented higher lipid stability (TBARS). A positive correlation between pigment oxidation and lipid oxidation was highlighted. The greater amount of fat in meat of Limousin could partially explain its higher sensitivity to oxidation. Nevertheless, other factors may be involved in oxidative stability such as metmyoglobin reducing activity and antioxidant capacity. An understanding of the oxidative processes and their interaction would provide a basis for explaining quality deterioration in meat and for developing strategies to maintain sensory qualities. [less ▲]

Detailed reference viewed: 45 (9 ULg)
Full Text
Peer Reviewed
See detailMuscle Characteristics, Meat Tenderness and Nutritional Qualities Traits of Borgou, Lagunaire and Zebu Fulani Bulls Raised on Natural Pasture in Benin
Salifou, C.F.A.; Dahouda, Mahamadou; Houaga, I et al

in International Journal of Animal and Veterinary Advances (2013), 5(4), 143-155

This study was carried out to evaluate muscle characteristics, meat ten derness and nutritional qualities of Benin indigenous cattle raised on natural pasture. Thus, 10 Zebu Fulani, 10 Borgou and 5 ... [more ▼]

This study was carried out to evaluate muscle characteristics, meat ten derness and nutritional qualities of Benin indigenous cattle raised on natural pasture. Thus, 10 Zebu Fulani, 10 Borgou and 5 Lagunaire were slaughtered at 5 years old and their Longissimus thoracis muscle samples were collected for analyses. Lactate dehydrogenase activity of Zebu Fulani was higher (p<0.05) than that of Lagunaire (3494 vs 2813 μmol/min/g protein) while that of Borgou was not significantly different from those of the two other breeds (p>0.05). As for isocitrate dehydrogenase, citrate synthase, cytochrome oxidase and phosphofructokinase, no significant difference was observed between the three breeds (p>0.05). By contrast, the total collagen content of Borgou (5.2 mg OH-proline/mg dry matter) was higher (p<0.01) than those of Zebu Fulani (3.1 mg OH-proline/mg dry matter) and Lagunaire (3.2 mg OH-proline/mg dry matter). The myosin heavy chain isoforms I, IIa and IIx were not different between the three breeds. The dry matter, the crude protein and the ether extract percentage were not significantly varied from one breed to another. Branched-chain Fatty Acids and saturated fatty acids contents were identical in Lagunaire and Borgou (p>0.05) while the Zebu Fulani had the highest values (p<0.05). The ratio n-6 to n-3 fatty acids obtained in the Zebu was the lower. In general, according to the fatty acids profile, Borgou and Lagunaire bulls’ meat is better than that of Zebu for heart disease [less ▲]

Detailed reference viewed: 29 (1 ULg)
Full Text
Peer Reviewed
See detailRetrospective Analysis of a Listeria monocytogenes Contamination Episode in Raw Milk Goat Cheese Using Quantitative Microbial Risk Assessment tools
Delhalle, Laurent ULg; Ellouze, Mariem; Yde, Marc et al

in Journal of Food Protection (2012), 75(12), 2122-2135

In 2005, the Belgian authorities reported a Listeria monocytogenes contamination episode in cheese made from raw goat's milk. The presence of an asymptomatic shedder goat in the herd caused this ... [more ▼]

In 2005, the Belgian authorities reported a Listeria monocytogenes contamination episode in cheese made from raw goat's milk. The presence of an asymptomatic shedder goat in the herd caused this contamination. On the basis of data collected at the time of the episode, a retrospective study was performed using an exposure assessment model covering the production chain from the milking of goats up to delivery of cheese to the market. Predictive microbiology models were used to simulate the growth of L. monocytogenes during the cheese process in relation with temperature, pH, and water activity. The model showed significant growth of L. monocytogenes during chilling and storage of the milk collected the day before the cheese production (median increase of 2.2 log CFU/ml) and during the addition of starter and rennet to milk (median increase of 1.2 log CFU/ml). The L. <br /><br />monocytogenes concentration in the fresh unripened cheese was estimated to be 3.8 log CFU/g (median). This result is consistent with the number of L. monocytogenes in the fresh cheese (3.6 log CFU/g) reported during the cheese contamination episode. A variance-based method sensitivity analysis identified the most important factors impacting the cheese contamination, <br /><br />and a scenario analysis then evaluated several options for risk mitigation. Thus, by using quantitative microbial risk assessment tools, this study provides reliable information to identify and control critical steps in a local production chain of cheese made from raw goat's milk. [less ▲]

Detailed reference viewed: 163 (17 ULg)
Full Text
Peer Reviewed
See detailLa diversité bactérienne et son évolution pendant la conservation de viandes bovines fraîches de différentes origines conditionnées sous vide
Didimo Imazaki, Pedro Henrique ULg; Tahiri, Assia ULg; Taminiau, Bernard ULg et al

Poster (2012, December)

Le but de cette étude à été d'évaluer la diversité bactérienne et son évolution pendant la conservation de viandes bovine fraîches sous vide, en fonction de leur origine et du respect ou non d’une ... [more ▼]

Le but de cette étude à été d'évaluer la diversité bactérienne et son évolution pendant la conservation de viandes bovine fraîches sous vide, en fonction de leur origine et du respect ou non d’une température proche du point de congélation. Les dénombrements réalisés ont mis en évidence que les viandes d’origines britannique et belge testées présentent un écosystème microbien différent. Les analyses par approche métagénomique permettront d’éclaircir ces différences, surtout en ce qui concerne la présence de bactéries pouvant jouer un rôle "bioprotecteur" permettant d’améliorer la conservabilité des viandes. [less ▲]

Detailed reference viewed: 92 (14 ULg)
Full Text
Peer Reviewed
See detailValidation de la qualité de la viande hachée de porc par une approche métagénomique ciblée
Taminiau, Bernard ULg; Nezer, Carine; Adolphe, Ysabelle ULg et al

Conference (2012, November 13)

Food products represent great biotopes for bacteria. The optimization of foodstuffs conservation pass by a better understanding of those biotopes and their spoilage. The current techniques of new ... [more ▼]

Food products represent great biotopes for bacteria. The optimization of foodstuffs conservation pass by a better understanding of those biotopes and their spoilage. The current techniques of new generation sequencing give a new dimension to the microbial ecology, through the metagenomic analysis of individuals' large number, within a mixed microbial population. Our aim is to demonstrate that this methodology can be successfully applied to the validation of the quality of foodstuffs during storage. This study was carried out on pork minced meat with shelf-life tests in various conditions of preservation (temperature and packaging). The analysis was performed in parallel with standardized microbiological methods and with massive sequencing of two hypervariables regions of the rDNA 16S. The results show an excellent correlation between the two approaches and underline the tremendous utility of metagenomic analysis for in-depth characterization of the potential altering bacteria in fresh meat. [less ▲]

Detailed reference viewed: 92 (15 ULg)