References of "Leroy, Bernadette"
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See detailEtude de la variabilité de la qualité de la viande de porc par analyse en composantes principales
Leroy, Bernadette ULg; Etienne, Grégory; China, Bernard et al

in Sciences des Aliments (2008), 28(6), 451-468

Study of the variability of pork quality by Principal Component Analysis (PCA) Principal component analysis (PCA) was performed to study the relationships between technological, organoleptic ... [more ▼]

Study of the variability of pork quality by Principal Component Analysis (PCA) Principal component analysis (PCA) was performed to study the relationships between technological, organoleptic, microbiological and zootechnic variables, measured on 264 pigs belonging to different Belgian production systems. The four first principal components explained 63 % of the total variability. The variables such as the pH, the electrical conductivity, the brightness and the color of meat presented the best correlation with the first principal component whereas the variables such as the E. coli Count and the Total Viable Count measured on the carcass, the hot carcass weight and the cooking loss of meat presented the best correlation with the second principal component. The first principal component was defined as an axis of technological and organoleptic quality whereas the second was defined as a microbiological axis. PCA allowed to differentiate two groups in terms of technological and organoleptic properties. A group including samples belonged to the first quality production chain and a part of samples belonged to the second was separated from the principal group by a lower pH, measured 45 minutes post mortem, and a paler meat. [less ▲]

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See detailOccurrence of the genotype of the receptor gene for ryanodine (Ryr1) associated with sensitivity to stress in 5 Belgian porcine production systems
China, Bernard; Leroy, Bernadette ULg; Dams, Lorène ULg et al

in Annales de Médecine Vétérinaire (2005), 149(3), 161-165

Porcine stress syndrome is related to a point mutation in Ryr1 gene encoding the ryanodin receptor. This syndrome involves mortality after stress conditions or poor quality meat. Five hundred and five ... [more ▼]

Porcine stress syndrome is related to a point mutation in Ryr1 gene encoding the ryanodin receptor. This syndrome involves mortality after stress conditions or poor quality meat. Five hundred and five individuals among 5 Belgian production systems were genotyped. This genotyping was performed by polymerase chain reaction-restriction fragment length polymophism (PCR-RFLP) or real time PCR. The results indicated that 22,4 % of the pigs were stress sensitive (TT genotype) and 77,6 % stress resistant (63,4 % CT heterozygotes and 14,2 % CC genotype). Statistical analysis allowed to split the production systems into two groups: the production system 1 and 2 presenting a high level of TT individuals (44 % and 52 % respectively) although production systems 3, 4 and 5 presented a high level of heterozygotes individuals (74 %, 92 % and 78 % respectively). At the technical level, real time PCR appeared to be a faster and an easier technique than PCR-RFLP. [less ▲]

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See detailPork quality as related to halothane genotype and slaughter conditions in a belgian study
Leroy, Bernadette ULg; Beduin, Jean-Marie; Etienne, Grégory et al

in Proceedings of the 50th International Congress of Meat Science and Technology (2004, August)

The objectives of this study were to evaluate technological and organoleptic properties of pork meat representative of different Belgian production systems and to determine the contribution of significant ... [more ▼]

The objectives of this study were to evaluate technological and organoleptic properties of pork meat representative of different Belgian production systems and to determine the contribution of significant factors to meat quality variability, in particular the halothane genotype, fasting time, lairage time and slaughtering plant. A total of 521 pigs were used in five Belgian commercial slaughtering plants over a 1 ½ year period. 79% of pigs belonged to four different quality production systems. The remaining 21% were randomly sampled in standard production. The lairage time (LT) was measured at slaughter. In the slaughterline, the entire intestinal tractus (OW) and the carcass (HCW) were weighed, the pH1 and electrical conductivity (PQM1) were measured 45 min post mortem in the longissimus dorsi muscle. One 2.5 cm thick cut of this muscle was removed 24h post mortem for further measurements in the lab : ultimate pH (pHu), ultimate electrical conductivity (PQMu), color (CIE L*a*b*), drip loss (DL), cooking loss (CL) and tenderness (WBPSF). The halothane genotype (CC, CT and TT for homozygote negative, heterozygote negative and homozygote positive for the RYR1 gene mutation respectively). The data were analyzed using SAS and the General Linear Model (GLM) SAS procedure was used in order to estimate the influence of halothane genotype, LT and slaughterhouse on the variability of pH1, PQM1, pHu, PQMu, drip loss, cooking loss, CIE Lab and WBPSF. The relative weight of OW on HCW was included in the models as covariate and used as inverse indicator of the fasting time. Least Squares Means (LSM) were computed for significant effect in the models and compared pairwise by the Student’s t-test. A large variation was observed for the meat quality parameters, in particular for pH1 (from 5.30 to 6.85), DL (from 1.2 to 11.4%) and CIE L* (from 41.6 to 66.4%). The lowest values for pH1 and highest values for DL or CIE L* indicated the presence of pale, soft, exudative meat. For all parameters –except for the pHu, CL and WBPSF– a moderate to great part of variation was explained by the GLM models (R² = 0.22-0.56). The halothane genotype effect was highly significant (p<0.001) on most meat quality traits : pH1, PQM1, PQMu and color parameters (CIE Lab) but not significant on pHu and CL. The LT had a highly significant influence only on PQMu, CIE b and DL. There was a highly significant effect (p<0.01) of the slaughtering plant on pH1, PQM1, PQMu and color parameters (CIE Lab) and a significant influence (p<0.01) on the variability of DL and CL. By contrast, the fasting time had no effect on most meat quality parameters except on DL (p<0.01) and CL (p<0.001). As indicated by the regression coefficient, an increase of OW/hot HCW seems to be related to an increase of DL (p<0.01) or CL (p<0.001). From the halothane genotype Least Squares Means and their standard errors, it appeared that meat quality was negatively affected by the presence of the RYR1 mutation. DL differed significantly (p<0.05) between genotypes with the TT pigs having the highest DL (6.8%) while that of the CC (5.5%) was the lowest and that of CT intermediate (6.1%). CL was also significantly higher (p<0.05) in TT pigs indicating lower water holding capacity. Significant differences between CC and TT genotypes (p< 0.05) were observed in terms of pH1 (6.12 vs 5.69), PQM1 (4.9 vs 6.4) and PQMu (9.7 vs 12.7). The CIE L and b values (56.9% and 16.6) were significantly higher (p<0.05) in the TT group comparatively to CC (55.0% and 15.8%) or CT pigs (54.6% and 15.4). The higher L value of the TT genotypes indicated paler meat. The WBPSF was the lowest for CT pigs with no significant difference observed between the CC and TT genotypes. A significant effect (p<0.05) of the abattoir was observed for all meat quality parameters. Although it would be necessary to determine the reasons for abattoirs differences, the small and old structure of one of the abattoirs and the lack of training of the staff could partially explain the results. Further research is needed to evaluate the interaction terms and to identify slaughtering factors which could explain slaughterhouse differences in terms of meat quality. [less ▲]

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See detailComparaison des analyses sérologiques et bactériologiques de détection des salmonelles dans le suivi sanitaire d'exploitations porcines
Korsak Koulagenko, Nicolas ULg; Leroy, Bernadette ULg; Etienne, Grégory et al

in 36èmes Journées de la Recherche Porcine (2004)

The significance of a Salmonella serological technique has been evaluated in 91 batches from 9 pigs fattening herds. Samples for bacteriology (method based on motility of Salmonella in semi-solid medium ... [more ▼]

The significance of a Salmonella serological technique has been evaluated in 91 batches from 9 pigs fattening herds. Samples for bacteriology (method based on motility of Salmonella in semi-solid medium) were taken at different steps during fattening: 2, 3 and 4 months after the beginning of the fattening period. The serological test (Salmotype Pig-LPSElisa) has been applied on meat juice obtained after thawing of diaphragm meat cuts taken on the slaughter line. The performances of the serological method were evaluated by choosing microbiological method as reference. Correlations were practiced by comparing results of optical densities of samples with cut-off values corresponding to 4 different antibody concentrations. Forty-eight different possibilities have thus been created depending on the percentage of positive samples above the cut-off value and in function of arithmetic and geometric means. The results have shown that negative predictive values ranged from 52.8 and 100 % and that the relative sensitivity varied between 4.5 and 100 %. One classification model appeared better than the others due to maximization of Kappa, negative predictive and relative sensitivity values: batch considered positive when at least 50 % of samples were characterized by an optical density higher than OD20% (optical density corresponding to an antibody concentration of 20 %). The present experiment showed the importance of good classification of individual serological results in order to strengthen the on-farm bacteriological surveillance of herds. [less ▲]

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See detailEtude de la variabilité de la qualité de la viande de porc par analyse en composantes principales
Leroy, Bernadette ULg; Etienne, Grégory; China, bernard et al

in Viandes & Produits Carnés - Hors Série 10èmes Journées Sciences du Muscle et Technologie des Viandes (2004)

L’objectif de ce travail est d’étudier, dans les conditions réelles de production, la variabilité de la qualité technologique, organoleptique et microbiologique de la viande de porc et d’objectiver les ... [more ▼]

L’objectif de ce travail est d’étudier, dans les conditions réelles de production, la variabilité de la qualité technologique, organoleptique et microbiologique de la viande de porc et d’objectiver les relations qui peuvent exister entre les variables évaluées. L’analyse en composantes principales a permis de mettre en évidence des groupes de variables et de visualiser les relations qui peuvent exister entre ces variables. La première composante principale est corrélée aux variables relatives à la qualité technologique et organoleptique de la viande. Elle met en opposition le pH45 d’une part et les paramètres L*, b* et Cond45 d’autre part. La deuxième composante principale peut être considérée comme un axe de qualité microbiologique. L’analyse en composantes principales a également permis de mettre en évidence des groupes d’individus. A titre d’exemple, les génotypes halothane ont pu être différenciés sur ce type de représentation de la variabilité de la qualité de la viande. [less ▲]

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See detailPrediction of organoleptic and technological characteristics of pork meat by near infrared spectroscopy
Meulemans, A.; Dotreppe, Olivier ULg; Leroy, Bernadette ULg et al

in Sciences des Aliments (2003), 23(1), 159-162

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See detailPrediction of technological and organoleptic properties of beef Longissimus thoracis from near-infrared reflectance and transmission spectra
Leroy, Bernadette ULg; Lambotte, S.; Dotreppe, Olivier ULg et al

in Meat Science (2003), 66(1), 45-54

Technological and organoleptic properties of beef cuts were predicted by near-infrared (NIR) spectroscopy. Spectra were collected on 189 beef Longissimus thoracis muscle samples using, transmission (NIRT ... [more ▼]

Technological and organoleptic properties of beef cuts were predicted by near-infrared (NIR) spectroscopy. Spectra were collected on 189 beef Longissimus thoracis muscle samples using, transmission (NIRT) and reflectance with a probe. Quality assessment and NIR recordings were performed on sliced loin after 2 and 8 days ageing. Partial least squares regression yielded determination coefficients of cross-validation (R-cv(2)) of 0.12-0.25 for the prediction of Warner-Bratzler Peak Shear Force in reflectance and 0.15-0.41 in transmission. Higher R-cv(2) were obtained for L* parameter (0.83-0.85), a* (0.39-0.49) and b* (0.73-0.75) with reflectance. Predictions of drip loss and cooking loss were less accurate with a R-cv(2) range of 0.38 to 0.54 and 0.25 to 0.47, respectively. The NIR spectra collected on fresh meat show good potential to predict CIE L* and b* parameters in reflectance mode. (C) 2003 Elsevier Ltd. All rights reserved. [less ▲]

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See detailPrediction of organoleptic and technological characteristics of pork meat by near infrared spectroscopy
Meulemans, Alexandra; Dotreppe, Olivier ULg; Leroy, Bernadette ULg et al

in Viandes & Produits Carnés - Hors Série 9èmes Journées Sciences du Muscle et Technologies des Viandes (2002, October)

Cette étude met en évidence les potentialités des appareils SPIR pour la prédiction de plusieurs paramètres liés à la qualité de la viande porcine, en particulier les pertes de jus par écoulement. Par ... [more ▼]

Cette étude met en évidence les potentialités des appareils SPIR pour la prédiction de plusieurs paramètres liés à la qualité de la viande porcine, en particulier les pertes de jus par écoulement. Par ailleurs, cette étude souligne que la validation de la technique, au moyen d’ une série d’ échantillons indépendants, est nécessaire afin de contrôler la capacité réelle des modèles à prédire les différents paramètres. Ces modèles pourraient être améliorés en utilisant un nombre plus élevé d’ échantillons afin d’ augmenter la variabilité dans la base de données et en maîtrisant tous les facteurs pouvant influencer les valeurs spectrales. [less ▲]

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See detailPrediction of technological and organoleptic properties of porcine meat by near infrared spectroscopy
Meulemans, Alexandra; Dotreppe, Olivier ULg; Leroy, Bernadette ULg et al

in Proceedings of the 48th International Congress of Meat Science and Technology (2002)

The aim of the present study was to evaluate the Fourier Transform NIR spectroscopy as a potential technique for prediction of technological (pH and WHC) and organoleptic (color and tenderness) properties ... [more ▼]

The aim of the present study was to evaluate the Fourier Transform NIR spectroscopy as a potential technique for prediction of technological (pH and WHC) and organoleptic (color and tenderness) properties of porcine meat. From this study, it can be concluded that NIR spectroscopy shows good potentiality for prediction of several color and water holding capacity parameters. The quality of the models could be improved by using a larger number of samples or, alternatively, by choosing samples with larger variability, or possibly by performing reference analysis and NIR analysis on the same day. Since the spectra were obtained on minced meat, these results have to be confirmed when applying the technique on intact meat in the laboratory or on the slaughterline. [less ▲]

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See detailOn-line prediction of technological and organoleptic properties of beef by near infrared spectroscopy
Dotreppe, Olivier ULg; Lambotte, Sébastien; Leroy, Bernadette ULg et al

in Proceedings of the 48th International Congress of Meat Science and Technology (2002)

The aim of this study was to investigate the use of the NIR spectroscopy for on-line prediction of technological and organoleptic properties of beef in slaughterhouse. In this work, two different fibre ... [more ▼]

The aim of this study was to investigate the use of the NIR spectroscopy for on-line prediction of technological and organoleptic properties of beef in slaughterhouse. In this work, two different fibre optic probes - transmission and reflection - were compared. It can be concluded from this experiment when applied on-line that when applied on-line the NIR spectroscopy prediction of several meat quality parameters can be at less equal to those obtained directly on meat samples in the laboratory. Nevertheless, the performances varied according to the acquisition mode: the reflection and the transmission showing potentialities for prediction of colour and drip loss respectively. Before direct application on slaughterline for early meat quality prediction, the technique needs further adaptations in order to reduce the time of spectra acquisition and treatment. [less ▲]

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