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Publications (15)
We investigated the combined effects of biopreservation and high-pressure treatment on bacterial communities of diced cooked ham prepared with diminished nitrite salt. First, bacterial communities of four commercial brands of diced cooked ham from local supermarkets were characterized and stored frozen. Second, sterile diced cooked ham, prepared wi...
We investigated the combined effects of biopreservation and high pressure treatment on bacterial communities of diced cooked ham prepared with diminished nitrite salt. First, bacterial communities of four commercial brands of dice cooked ham from local supermarkets, sampled near the use-by-date, were characterised. The four ham microbiota showed a...
Currently, there is major consumer concern about dietary salt intake worldwide. However, even with the development of contemporary preservation practices, sodium chloride is still essential in processed meat products. Despite a long history of use, salt is now seriously controversial in food due to health concerns that are mostly related to high bl...
L’utilisation d’additifs conservateurs est souvent nécessaire pour assurer la sécurité microbiologique des produits carnés réfrigérés faiblement acides. Le projet ANR BLac HP (2014-2019) a étudié une nouvelle stratégie de stabilisation des produits carnés réfrigérés pour assurer le contrôle des flores indésirables à la fois végétatives et sporulées...
High Pressure Processing (HPP) and biopreservation can contribute to food safety by inactivation of bacterial contaminants. However these treatments are inefficient against bacterial endospores. Moreover, HPP can induce spore germination. The objective of this study was to select lactic acid bacteria strains to be used as bioprotective cultures, to...
Reduction of salt content in processed food is an important issue for both human nutrition and industry. Ham is composed of different muscles and the impact of salt reduction on each of them is unknown. To analyze and understand the effect of salting on the evolution of ham, it is essential to know the characteristics of muscles before applying any...
A histological and ultrastructural study was conducted to characterize changes in the muscle fibre structure of three fresh sausage preparations, depending on meat composition, sodium chloride (NaCl) and potassium lactate (K-lactate) contents. After addition of 0.8% and 1.6% NaCl, 65% and 51%, respectively, of the area observed showed well preserve...
Cull sow meat is used either fresh, by cured pork producers or cured-cooked by transformers. Husbandry and technological measurements were performed on two groups of 15 cull sows; young sows (litter number ≤2) or old sows (litternumber ≥6). Chemical analyses are carried out on the loins. The older sows had a higher average hot carcase weight.The de...
SummaryELISA methods used in this study are proved to detect low contents of animal species (pork, beef, sheep and poultry), even in highly processed foods. They present the advantages of being robust, cheap and easy to perform. Nevertheless, F factors, determining the threshold values of the test, need to be validated for each species.
Pigs keeping over a fattening period of 14 (standard) or 20 weeks (heavy): effect on meat quality and on cured-cooked hams processing.
Two trials were carried out in two French experimental farms in order to quantify growth performances of group-housed barrows or gilts over two growing-fattening period durations corresponding to production of Frenc...
Effect of salt content, grinder pore size, and mixing temperature on structure of sausage meat were investigated after 1 and 4 d. Protein solubility, texture characteristics and muscle ultrastructure were measured. Cellular structure is conserved when salt amount is under 0.3% for all temperatures and grinder pore sizes, or when salt amount is of 0...
Two techniques, ELISA and dot-blot, were applied to the qualitative detection of very low levels of whey proteins in liver pãtés. The use of an avidin-biotin amplification system for both methods led to a useful improvement of the detection limit. The detection level which was 4 g kg−1 with the classical ELISA method was improved to I g kg−1 with t...
