Publications of Antoine Clinquart
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See detailIn vitro study of antimicrobial activity of essential oils and their components against the main Clostridioides difficile PCR-ribotypes isolated in Belgium
Rodriguez Diaz, Cristina ULiege; Mith, Hassika; Taminiau, Bernard ULiege et al

Poster (2021, April 27)

The aim of this study was to evaluate the in vitro antibacterial activity of ten commercial essential oils (and some of their main components) against the most common C. difficile ribotypes circulating in ... [more ▼]

The aim of this study was to evaluate the in vitro antibacterial activity of ten commercial essential oils (and some of their main components) against the most common C. difficile ribotypes circulating in hospitals and associated with human disease. Additionally, various C. difficile isolates obtained from foods were also tested to compare the susceptibilities between human and food strains.This study is one of the few to report on susceptibilities of human and food C. difficile strains to the essential oils and their components. Our results revealed the efficacy of cinnamon, oregano and thyme essential oils and their main components, trans-cinnamaldehyde, carvacrol and thymol, respectively, against different C. difficile PCR-ribotypes. These findings suggest the potential use of these natural antimicrobials as adjuvant of preventive treatment for pathogenic C. difficile. [less ▲]

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See detailDéfaut viande déstructurée : association avec les caractéristiques de la carcasse, de la viande fraîche et du jambon cuit observée lors d'une première étude en Belgique (Région wallonne)
Clinquart, Antoine ULiege; Korsak Koulagenko, Nicolas ULiege; Harmegnies, Natacha et al

in 53èmes Journées de la Recherche Porcine (2021)

This study was performed as part of a research project to assess for the first time the “destructured meat” defect in the pig-value chain in Belgium. Carcass and fresh meat quality in 1,735 pigs from four ... [more ▼]

This study was performed as part of a research project to assess for the first time the “destructured meat” defect in the pig-value chain in Belgium. Carcass and fresh meat quality in 1,735 pigs from four preselected farms was assessed based on the pHu observed during a preliminary phase. The pigs were slaughtered in a commercial slaughterhouse over two seasons (weeks 22-27 and 41-48 of 2018). Technological parameters (yield, defects observed during slicing) were evaluated on the cooked ham from 238 of them. The data collected were subjected to logistic regression analysis to study the association between the destructured defect and these parameters. The defect (3-4 vs 1-2 on the IFIP rating scale) was positively associated with season (2 > 1), sex (female > castrated male), fresh ham weight, CIE L*, drip loss; negatively with pH1 and CIE a*; but not with pHu because of its strong colinearity with CIE L*. No association between the defect and the technological parameters of the cooked ham was observed by logistic regression, even though the technological yield was significantly lower (-1%) and the “pommade” defect higher (+ 9%) with cooked hams from pigs with a 3-4 vs 1-2 score. This first study confirms the high incidence of the defect (39% had scores 3-4), the effects of farm, sex and season, and its association with several carcass and meat characteristics. [less ▲]

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See detailCarnobacterium maltaromaticum as bioprotective culture in vitro and in cooked ham.
Danielski, Gabriela Maia; Imazaki, Pedro Henrique; Andrade Cavalari, Caroline Maria De et al

in Meat Science (2020), 162

The bioprotective effects of Carnobacterium maltaromaticum (CM) strains were assessed in vitro and in sliced cooked ham. CM strains were tested in vitro against Listeria monocytogenes (LM), Escherichia ... [more ▼]

The bioprotective effects of Carnobacterium maltaromaticum (CM) strains were assessed in vitro and in sliced cooked ham. CM strains were tested in vitro against Listeria monocytogenes (LM), Escherichia coli O157:H7 (EC) and Salmonella Typhimurium (ST). In vitro effect was evaluated using co-culture (with and without EDTA) and cell-free supernatant (CFS). CFS was tested by agar well diffusion and minimum inhibitory concentration. In cooked ham, the inhibitory effect of CM on L. innocua (LI) and on the physicochemical parameters were evaluated for 7 days at 4 °C. In co-cultures at -1 °C and 4 °C, all CM isolates inhibited LM. A slight inhibition was observed against the Gram-negative bacteria with the addition of EDTA. CFS did not show inhibitory effect under the studied conditions. In cooked ham, CM inhibited LI growth and did not affect the physicochemical parameters of the product during storage. CM strains show potential to be used as bioprotective cultures in cold-stored cooked ham and improve its safety. [less ▲]

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See detail“Destructured meat” defect in ham: association with carcass and meat quality traits
Clinquart, Antoine ULiege; Korsak Koulagenko, Nicolas ULiege; Harmegnies, Natacha et al

in BAMST Symposium - Meet the Belgian Meat Workers (2019, December 05)

This first exploratory study confirms the high incidence of “destructured meat” defect and the association with some carcass and meat quality traits. Further analysis of the data is needed to identify ... [more ▼]

This first exploratory study confirms the high incidence of “destructured meat” defect and the association with some carcass and meat quality traits. Further analysis of the data is needed to identify interactions between variables. The defect observed on fresh ham should also be related to pre-slaughter variables and cooked ham characteristics. [less ▲]

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See detailEffect of sex and sub-zero storage temperature on the microbial and oxidative stability of beef packed in a high-oxygen atmosphere after different vacuum ageing times
Didimo Imazaki, Pedro Henrique ULiege; Elansary, Mahmoud ULiege; Scippo, Marie-Louise ULiege et al

in Meat Science (2019), 148

This study aimed to evaluate the effect of sex and sub-zero storage temperature on the microbial and oxidative stability of Belgian Blue beef packed in a high-oxygen atmosphere after different ageing ... [more ▼]

This study aimed to evaluate the effect of sex and sub-zero storage temperature on the microbial and oxidative stability of Belgian Blue beef packed in a high-oxygen atmosphere after different ageing times. Longissimus thoracis et lumborum from Belgian Blue young bulls and cull cows were aged at −1 or 4 °C for 80 days in vacuum. Every 20 days, samples were repackaged in a high-oxygen atmosphere (70/30% O2/CO2) and stored for 7 days (2 days at 4 °C + 5 days at 8 °C). Ageing at −1 °C had a protective effect against the growth of lactic acid bacteria and Enterobacteriaceae and myoglobin oxidation. Brochothrix thermosphacta was the limiting parameter for ageing longer than 20 days at −1 °C, permitting a subsequent 7-day shelf-life in a high-oxygen atmosphere. Meat from young bulls was more sensitive to oxidation than meat from cull cows. Extending Belgian Blue meat ageing for >20 days had a negative impact on retail shelf-life. [less ▲]

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See detailThe inhibitory effect of Carnobacterium maltaromaticum isolated from vacuum packed meat against Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium
Didimo Imazaki, Pedro Henrique ULiege; Maia Danielski, Gabriela; Daube, Georges ULiege et al

Conference (2017, December 07)

Foodborne disease outbreaks are one of the leading causes of infections, hospitalisations and deaths provoked by pathogenic bacteria. Biopreservation is a hurdle which consists of the use of controlled ... [more ▼]

Foodborne disease outbreaks are one of the leading causes of infections, hospitalisations and deaths provoked by pathogenic bacteria. Biopreservation is a hurdle which consists of the use of controlled microorganisms or its metabolites to preserve food and extend its shelf-life. Carnobacteria have been studied for their bioprotective properties since they can inhibit pathogenic and spoilage microorganisms. In this way, this study aimed to evaluate in vitro the bioprotective potential of Carnobacterium maltaromaticum (CM) isolated from vacuum-packed (VP) beef against Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium. Three CM strains isolated from VP beef with long shelf-life at a temperature near the freezing point were selected. The antimicrobial effect of CM against the pathogenic bacteria cited above was evaluated in co-cultures with or without EDTA at different temperatures. The antimicrobial effect of the cell-free supernatant of CM was also evaluated. The results indicate that the selected strains have an antilisterial activity, which is optimised at low temperatures. Moreover, when the strains were combined with EDTA, it was observed a slight inhibition of gram-negative bacteria (GNB). The inhibition with the EDTA treatment was possibly due to the capacity of this compound to destabilise the outer membrane of GNB, allowing CM to act against these bacteria. Finally, the evaluation of the antimicrobial activity of cell-free supernatant of CM did not highlight any inhibition effect against the tested pathogens. Thus, the antimicrobial activity of these CM strains is not related to bacteriocin production under the studied conditions. [less ▲]

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See detailIn vitro evaluation of the competing effect of Carnobacterium maltaromaticum isolated from vacuum-packed beef with long shelf-life against three major food pathogens
Didimo Imazaki, Pedro Henrique ULiege; Maia Danielski, Gabriela; Daube, Georges ULiege et al

Conference (2017, October 13)

Foodborne disease outbreaks are one of the leading causes of infections, hospitalisations and deaths provoked by pathogenic bacteria. Biopreservation is a hurdle which consists of the use of controlled ... [more ▼]

Foodborne disease outbreaks are one of the leading causes of infections, hospitalisations and deaths provoked by pathogenic bacteria. Biopreservation is a hurdle which consists of the use of controlled microorganisms or its metabolites to preserve food and extend its shelf-life. Carnobacteria have been studied for their bioprotective properties since they can inhibit pathogenic and spoilage microorganisms. In this way, this study aimed to evaluate in vitro the bioprotective potential of Carnobacterium maltaromaticum (CM) isolated from vacuum-packed (VP) beef against Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium. Three CM strains isolated from VP beef with long shelf-life at a temperature near the freezing point were selected. The antimicrobial effect of CM against the pathogenic bacteria cited above was evaluated in co-cultures with or without EDTA at different temperatures. The antimicrobial effect of the cell-free supernatant of CM was also evaluated. The results indicate that the selected strains have an antilisterial activity, which is optimised at low temperatures. Moreover, when the strains were combined with EDTA, it was observed a slight inhibition of gram-negative bacteria (GNB). The inhibition with the EDTA treatment was possibly due to the capacity of this compound to destabilise the outer membrane of GNB, allowing CM to act against these bacteria. Finally, the evaluation of the antimicrobial activity of cell-free supernatant of CM did not highlight any inhibition effect against the tested pathogens. Thus, the antimicrobial activity of these CM strains is not related to bacteriocin production under the studied conditions. [less ▲]

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See detailIn vitro evaluation of the competing effect of Carnobacterium maltaromaticum isolated from vacuum packed meat against food pathogens
Maia Danielski, Gabriela ULiege; Didimo Imazaki, Pedro Henrique ULiege; Daube, Georges ULiege et al

Conference (2017, August 15)

Foodborne disease outbreaks are one of the leading causes of infections, hospitalizations and deaths provoked by pathogenic bacteria including Escherichia coli O157:H7, Listeria monocytogenes and ... [more ▼]

Foodborne disease outbreaks are one of the leading causes of infections, hospitalizations and deaths provoked by pathogenic bacteria including Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. Carnobacterium maltaromaticum is a lactic acid bacteria, which could prevent the growth of pathogens in refrigerated food. The aim of this study was to determine the bioprotective potential of three strains of C. maltaromaticum isolated from chilled vacuum packed beef. They were tested in vitro against the pathogens described above. The results indicate that the selected strains have an antilisterial activity, which is optimized at low temperatures. Moreover, when the strains were combined with EDTA it was observed a slight, but significant, inhibition of the gram-negative bacteria used in this study. [less ▲]

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See detailInfluence of aging time and technique (dry- vs. wet-aging) on tenderness, color and lipid stability of Belgian Blue beef
Didimo Imazaki, Pedro Henrique ULiege; Teixeira Gonçalves, André ULiege; Krantz, Mike et al

Conference (2016, December 08)

The aim of this study was to compare the effect of aging conditions (dry-aging vs. wet-aging) and time (0, 21, 42 and 63 days) on tenderness, color and lipid stability of Belgian Blue beef. Three ... [more ▼]

The aim of this study was to compare the effect of aging conditions (dry-aging vs. wet-aging) and time (0, 21, 42 and 63 days) on tenderness, color and lipid stability of Belgian Blue beef. Three longissimus dorsi of Belgian Blue cows were dry- or wet-aged for up to 63 days at 2 °C. At different times, part of these samples was cut into steaks, vacuum packaged and stored during 4 days at 4 °C + 8 days at 8 °C. The following parameters were evaluated at different intervals: pH, tenderness (Warner–Bratzler peak shear force), color (CIE L*a*b*), myoglobin oxidation (K/S572:K/S525 ratio) and lipid oxidation (TBARS). The sensitivity of samples to pigment oxidation was influenced by the packaging during display. Aging time and packaging during display influenced lipid oxidation. Twenty-one days of aging allowed to achieve the maximum tenderness observed and would be compatible with a subsequent 12-day display under vacuum. A 12-day display period under shrinkable film is largely beyond the shelf life of meat under this condition. This study contributes new knowledge about Belgian Blue beef behavior when it is wet or dry aged. Further research will be conducted to study the microbiological quality of these meats. [less ▲]

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See detailWet-aging vs. Dry-aging : influence sur la tendreté et la stabilité oxydative des viandes Charolaises
Didimo Imazaki, Pedro Henrique ULiege; Teixeira Gonçalves, André ULiege; Krantz, Mike et al

Poster (2016, November)

The aim of this study was to compare the effect of aging conditions (dry-aging vs. wet-aging) and time (7, 28, 49 and 70 days) on tenderness, color and lipid stability of Charolais beef. Three longissimus ... [more ▼]

The aim of this study was to compare the effect of aging conditions (dry-aging vs. wet-aging) and time (7, 28, 49 and 70 days) on tenderness, color and lipid stability of Charolais beef. Three longissimus dorsi of Charolais cows were dry- or wet-aged for up to 70 days at 2 °C. At different times, part of these samples was cut into steaks, vacuum packaged and stored during 4 days at 4 °C + 8 days at 8 °C. The following parameters were evaluated at different intervals: pH, tenderness (Warner–Bratzler peak shear force), color (CIE L*a*b*), myoglobin oxidation (K/S572:K/S525 ratio) and lipid oxidation (TBARS). No difference in tenderness was observed between the two aging techniques. The sensitivity of samples to oxidation was influenced by the aging technique (wet-aging > dry-aging). For the studied samples, aging beyond 28 days could be considered excessive from an organoleptical point of view. [less ▲]

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See detailEffect of aging time, aging technique (dry- vs. wet-aging) and packaging on tenderness, pigment and lipid stability of Belgian blue beef
Didimo Imazaki, Pedro Henrique ULiege; Teixeira Gonçalves, André ULiege; Krantz, Mike et al

Poster (2016, October 21)

The aim of this study was to compare the effect of aging technique (dry-aging and wet-aging), aging time (0, 21, 42 and 63 days) and packaging during display (vacuum and shrinkable film wrapping) on pH ... [more ▼]

The aim of this study was to compare the effect of aging technique (dry-aging and wet-aging), aging time (0, 21, 42 and 63 days) and packaging during display (vacuum and shrinkable film wrapping) on pH, tenderness, pigment and lipid stability of beef. Three longissimus dorsi muscles from two Belgian Blue cows were dry- or wet-aged for up to 63 days at 2 °C. At different times, part of these samples was cut into steaks and repackaged in vacuum bags or shrinkable film, and stored during 4 days at 4 °C + 8 days at 8 °C (simulated retail display). The following parameters were evaluated at different intervals: pH, tenderness (Warner–Bratzler shear force), color (CIE L*a*b*), myoglobin oxidation (K/S 572/525 ratio) and lipid oxidation (TBARS). The aging technique and the packaging during simulated retail display had an effect on pH (dry-aging > wet-aging, P < 0.05; shrinkable film > vacuum, P < 0.05). An increase of tenderness was observed during the first 21 days of aging (P < 0.05). The sensitivity of samples to pigment oxidation was influenced by the packaging during display (shrinkable film > vacuum, P < 0.05). Aging time and packaging during display increased lipid oxidation (42 and 63 > 0 and 21 days, P < 0.05; plastic wrap > vacuum, P < 0.05). This study contributes new knowledge about Belgian Blue beef behavior whether it is wet- or dry-aged. Further research will be conducted to study the antioxidant capacity of these meats in order to better understand the oxidation process. [less ▲]

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See detailSensory quality of beef patties inoculated with strains of Carnobacterium maltaromaticum with potential as biopreservatives
Didimo Imazaki, Pedro Henrique ULiege; Jacques-Houssa, Charlotte ULiege; Kergourlay, Gilles ULiege et al

Conference (2015, December 02)

Biopreservation is the use of naturally occurring microorganisms and/or their inherent antimicrobial compounds to extend shelf life and to enhance the safety of foods. The aim of the present study was to ... [more ▼]

Biopreservation is the use of naturally occurring microorganisms and/or their inherent antimicrobial compounds to extend shelf life and to enhance the safety of foods. The aim of the present study was to perform a sensory evaluation of beef patties inoculated with potentially biopreservative strains of Carnobacterium maltaromaticum. Three different strains of C. maltaromaticum (lab. ref.: CM_824, CM_827 and CM_829) isolated from vacuum packaged beef with long shelf life were selected for this study. An untrained panel was requested to make a sensory evaluation of raw and cooked beef patties 8 and 10 days after inoculation with the selected strains at 104 and 106 UFC/g and storage in high-O2 atmosphere. After 8 days of storage, non inoculated samples (blank) were perceived as having the best studied sensory descriptors. The samples inoculated with strain CM_827 had a sensory quality very close to the blank. After 10 days of storage, samples inoculated with the strain CM_827 at 104 UFC/g received the highest scores for appearance and color. This study permitted to evaluate the effect of three C. maltaromaticum strains on the sensory quality of beef patties. Strain CM_827 did practically not change the sensory attributes of beef patties. Samples inoculated with strain CM_824 and CM_829 received the worst scores for several of the tested descriptors. Therefore, further research on the biopreservative capacity of C. maltaromaticum should be conducted with strain CM_827. [less ▲]

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See detailEvaluation of the sensory quality of beef patties inoculated with Carnobacterium maltaromaticum strains with biopreservative potential
Didimo Imazaki, Pedro Henrique ULiege; Jacques-Houssa, Charlotte ULiege; Kergourlay, Gilles ULiege et al

Conference (2015, October 16)

Biopreservation is the use of naturally occurring microorganisms and/or their inherent antimicrobial compounds to extend shelf life and to enhance the safety of foods. The aim of the present study was to ... [more ▼]

Biopreservation is the use of naturally occurring microorganisms and/or their inherent antimicrobial compounds to extend shelf life and to enhance the safety of foods. The aim of the present study was to perform a sensory evaluation of beef patties inoculated with potentially biopreservative strains of Carnobacterium maltaromaticum. Three different strains of C. maltaromaticum (lab. ref.: CM_824, CM_827 and CM_829) isolated from vacuum packaged beef with long shelf life were selected for this study. An untrained panel was requested to make a sensory evaluation of raw and cooked beef patties 8 and 10 days after inoculation with the selected strains at 104 and 106 UFC/g and storage in high-O2 atmosphere. After 8 days of storage, non inoculated samples (blank) were perceived as having the best studied sensory descriptors. The samples inoculated with strain CM_827 had a sensory quality very close to the blank. After 10 days of storage, samples inoculated with the strain CM_827 at 104 UFC/g received the highest scores for appearance and color. This study permitted to evaluate the effect of three C. maltaromaticum strains on the sensory quality of beef patties. Strain CM_827 did practically not change the sensory attributes of beef patties. Samples inoculated with strain CM_824 and CM_829 received the worst scores for several of the tested descriptors. Therefore, further research on the biopreservative capacity of C. maltaromaticum should be conducted with strain CM_827. [less ▲]

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See detailSensory quality of beef patties inoculated with strains of Carnobacterium maltaromaticum with potential as biopreservatives
Didimo Imazaki, Pedro Henrique ULiege; Jacques-Houssa, Charlotte ULiege; Kergourlay, Gilles ULiege et al

Poster (2015, August)

Biopreservation is the use of naturally occurring microorganisms and/or their inherent antimicrobial compounds to extend shelf life and to enhance the safety of foods. The aim of the present study was to ... [more ▼]

Biopreservation is the use of naturally occurring microorganisms and/or their inherent antimicrobial compounds to extend shelf life and to enhance the safety of foods. The aim of the present study was to perform a sensory evaluation of beef patties inoculated with strains of C. maltaromaticum with potential as biopreservatives. Three different strains of C. maltaromaticum (CM_824, CM_827 and CM_829) isolated from vacuum packaged beef with long shelf life were selected for this study. An untrained panel was requested to make a sensory evaluation of raw and cooked beef patties 8 and 10 days after inoculation with the selected strains at 104 and 106 UFC/g and storage in high O2 atmosphere. This preliminary study permitted to evaluate the effect of three C. maltaromaticum strains on the sensory quality of beef patties. Strain CM_827 did practically not change the sensory attributes of beef patties. Samples inoculated with strain CM_824 and CM_829 received the worst scores for several of the tested descriptors. Therefore, further research on the biopreservative capacity of C. maltaromaticum should be conducted with strain CM_827. [less ▲]

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See detailMorphological and functional characterization of Carnobacterium maltaromaticum isolated from vacuum-packed beef with long shelf life
Didimo Imazaki, Pedro Henrique ULiege; Tahiri, Assia ULiege; Ndedi Ekolo, François ULiege et al

Poster (2015, June 17)

Temperatures near the freezing point of meat (−1.5 °C), associated with vacuum packaging, allows the preservation of this product up to several months, which makes possible the meat trade across the ... [more ▼]

Temperatures near the freezing point of meat (−1.5 °C), associated with vacuum packaging, allows the preservation of this product up to several months, which makes possible the meat trade across the planet without resorting to freezing. Other the type of packaging and the storage temperature, the shelf-life of meat is directly related to its initial microbiological ecosystem and its evolution. 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. In this way, 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 (lab. ref. CFAUS2/DLC/4/E1) with potential bioprotective effect isolated from commercial 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. Morphological, biochemical and enzymatic profiles of the isolated C. maltaromaticum strain were similar to those of two reference strains (LMG 11393 and LMG 22902). The evaluation of the influence of different atmospheres showed that the growth of C. maltaromaticum was the slowest in an atmosphere containing 70 % O2 and 30 % CO2. Vacuum packaging is therefore more suitable for the growth of this bacterium. An antimicrobial effect against Enterobacteriaceae was highlighted on inoculated fresh meat. The functional characterization of this strain will be further pursued by genotypic characterization and its potential bioprotective effect will also be studied. [less ▲]

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See detailEffect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium
Douny, Caroline ULiege; El Khoury, Rawad ULiege; Delmelle, Julien et al

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

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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 ULiege; Douny, Caroline ULiege; Scippo, Marie-Louise ULiege 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 ▲]

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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 ULiege; Douny, Caroline ULiege; Scippo, Marie-Louise ULiege 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 ▲]

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See detailImpact of aging technique and muscle on oxidative stability of beef packaged under high-oxygen atmosphere
Didimo Imazaki, Pedro Henrique ULiege; Tahiri, Assia ULiege; Thimister, Jacqueline ULiege 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 ▲]

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See detailEvaluation of morphological and functional characteristics of Carnobacterium maltaromaticum isolated from vacuum-packaged beef with long shelf life
Didimo Imazaki, Pedro Henrique ULiege; Tahiri, Assia ULiege; Ndedi Ekolo, François ULiege 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 ▲]

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