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Leroy Bernadette

Département de sciences des denrées alimentaires (DDA) > Technologie des denrées alimentaires

FARAH: Productions animales durables

See author's contact details
Main Referenced Co-authors
Clinquart, Antoine  (11)
Daube, Georges  (6)
Dotreppe, Olivier  (5)
Etienne, Grégory (4)
Istasse, Louis  (4)
Main Referenced Keywords
Meat quality (6); Near-infrared spectroscopy (3); On-line prediction (3); Pig (3); meat quality (2);
Main Referenced Disciplines
Food science (12)
Animal production & animal husbandry (1)
Genetics & genetic processes (1)

Publications (total 12)

The most downloaded
776 downloads
Leroy, B., Etienne, G., China, B., Korsak Koulagenko, N., Daube, G., & Clinquart, A. (2004). Etude de la variabilité de la qualité de la viande de porc par analyse en composantes principales. In Viandes & Produits Carnés - Hors Série 10èmes Journées Sciences du Muscle et Technologie des Viandes (pp. 31-32). https://hdl.handle.net/2268/65924

The most cited

135 citations (Scopus®)

Leroy, B., Lambotte, S., Dotreppe, O., Lecocq, H., Istasse, L., & Clinquart, A. (2003). Prediction of technological and organoleptic properties of beef Longissimus thoracis from near-infrared reflectance and transmission spectra. Meat Science, 66 (1), 45-54. doi:10.1016/S0309-1740(03)00002-0 https://hdl.handle.net/2268/8647

Hinck, B., Leroy, B., Pirlot, A., & Clinquart, A. (05 November 2009). Implementation of a Web application for management of bovine and pig carcasses classification data in Wallonia [Poster presentation]. Journée d'étude "L'image de la viande et des produits de viande" / Studiedag "Imago van vlees en vleesproducten", Liège, Belgium.

Leroy, B., Etienne, G., China, B., Korsak Koulagenko, N., Daube, G., & Clinquart, A. (2008). Etude de la variabilité de la qualité de la viande de porc par analyse en composantes principales. Sciences des Aliments, 28 (6), 451-468. doi:10.3166/sda.28.451-468
Peer reviewed

China, B., Leroy, B., Dams, L., Clinquart, A., & Daube, G. (2005). Occurrence of the genotype of the receptor gene for ryanodine (Ryr1) associated with sensitivity to stress in 5 Belgian porcine production systems. Annales de Médecine Vétérinaire, 149 (3), 161-165.
Peer Reviewed verified by ORBi

Leroy, B., Beduin, J.-M., Etienne, G., China, B., Korsak Koulagenko, N., Daube, G., & Clinquart, A. (2004). Pork quality as related to halothane genotype and slaughter conditions in a belgian study. In Proceedings of the 50th International Congress of Meat Science and Technology (pp. 209-212).
Peer reviewed

Leroy, B., Etienne, G., China, B., Korsak Koulagenko, N., Daube, G., & Clinquart, A. (2004). Etude de la variabilité de la qualité de la viande de porc par analyse en composantes principales. In Viandes & Produits Carnés - Hors Série 10èmes Journées Sciences du Muscle et Technologie des Viandes (pp. 31-32).
Peer reviewed

Korsak Koulagenko, N., Leroy, B., Etienne, G., Degeye, J.-N., Clinquart, A., & Daube, G. (2004). Comparaison des analyses sérologiques et bactériologiques de détection des salmonelles dans le suivi sanitaire d'exploitations porcines. In 36èmes Journées de la Recherche Porcine (pp. 36 : 315-322).
Peer reviewed

Meulemans, A., Dotreppe, O., Leroy, B., Istasse, L., & Clinquart, A. (2003). Prediction of organoleptic and technological characteristics of pork meat by near infrared spectroscopy. Sciences des Aliments, 23 (1), 159-162. doi:10.3166/sda.23.159-162
Peer reviewed

Leroy, B., Lambotte, S., Dotreppe, O., Lecocq, H., Istasse, L., & Clinquart, A. (2003). Prediction of technological and organoleptic properties of beef Longissimus thoracis from near-infrared reflectance and transmission spectra. Meat Science, 66 (1), 45-54. doi:10.1016/S0309-1740(03)00002-0
Peer Reviewed verified by ORBi

Meulemans, A., Dotreppe, O., Leroy, B., Istasse, L., & Clinquart, A. (2002). Prediction of organoleptic and technological characteristics of pork meat by near infrared spectroscopy. In Viandes & Produits Carnés - Hors Série 9èmes Journées Sciences du Muscle et Technologies des Viandes (pp. 241-242).
Peer reviewed

Meulemans, A., Dotreppe, O., Leroy, B., Lecocq, H., Istasse, L., & Clinquart, A. (2002). Prediction of technological and organoleptic properties of porcine meat by near infrared spectroscopy. In Proceedings of the 48th International Congress of Meat Science and Technology (pp. 2, p. 822-823).
Peer reviewed

Dotreppe, O., Lambotte, S., Leroy, B., Lecocq, H., & Clinquart, A. (2002). On-line prediction of technological and organoleptic properties of beef by near infrared spectroscopy. In Proceedings of the 48th International Congress of Meat Science and Technology (pp. 2, 804-805).
Peer reviewed

Leroy, B., Dubois, J. J., Pierard, D., De Zutter, L., & Daube, G. (October 1999). Évaluation du risque de contracter une infection à Escherichia coli O157 entérohémorragique après consommation de viande hachée crue de bœuf: analyse critique des données disponibles et des mesures préventives à mettre en place [Paper presentation]. Les micro-organismes des aliments: d'où viennent-ils? Ont-ils changé?, Paris, France.

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