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Development of an objective tool to predict consumer acceptability of cooked ham, dried cured ham, paté and aspic for R&D purposes and product reformulation Research Institute for Agriculture, Fisheries and Food
Development of GLM regression models to predict the consumer acceptability of cooked ham based on analytical parameters Research Institute for Agriculture, Fisheries and Food
Due to concerns about meat quality, health, sustainability and animal welfare, the typical Belgian meat products such as cooked ham are being threatened by a negative reputation. To address these concerns, an objective quality assessment tool was developed that could predict the consumer acceptability for a range of sensorial descriptors based on analytical parameters. A total of 28 commercial cooked hams were evaluated by a sensorial panel of ...
Interactions between bacterial isolates from modified-atmosphere-packaged artisan-type cooked ham in view of the development of a bioprotective culture. Vrije Universiteit Brussel
Growth and metabolite production of three dominant bacterial isolates (Carnobacterium divergens 3M14,
Leuconostoc carnosum 3M42, and Brochothrix thermosphacta RMS6) from modified-atmosphere-packaged
(MAP), artisan-type cooked ham were assessed for their interactions in view of the development of
a bioprotective culture. During monoculture experiments in cooked ham simulation medium, Leuc.
carnosum 3M42 converted the ...
Leuconostoc carnosum 3M42, and Brochothrix thermosphacta RMS6) from modified-atmosphere-packaged
(MAP), artisan-type cooked ham were assessed for their interactions in view of the development of
a bioprotective culture. During monoculture experiments in cooked ham simulation medium, Leuc.
carnosum 3M42 converted the ...
Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures Vrije Universiteit Brussel
Metabolite production due to bacterial outgrowth and oxidation phenomena lead to spoilage development of cooked ham. Artisan-type products, with low salt concentrations and a minimum of additives, are particularly sensitive. Cold chain variations related to distribution and consumer habits have a negative influence on the shelf-life. In this study, sliced, modified atmosphere packaged artisan-type cooked ham was stored at different temperatures ...
Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere Vrije Universiteit Brussel
The microbiota associated with a highly-perishable Belgian artisan-type cooked ham was analyzed through plating and (GTG)5-fingerprinting of isolates throughout its processing chain. The raw tumbled meat was characterized by the presence of a versatile microbiota around 4.8 log(cfu g-1), consisting of lactic acid bacteria, staphylococci, Brochothrix thermosphacta, Gram-negative bacteria, and yeasts. Pasteurisation of the ham logs reduced ...
Efficacy of phage P100 on L. monocytogenes in refrigerated vacuum packaged cooked ham Ghent University
Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce Ghent University
Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches Vrije Universiteit Brussel
Aims: To investigate microbial diversity and population dynamics of spoilage-sensitive modified-atmosphere-packaged (MAP) artisan-type cooked ham in relation to storage temperature.
Methods and Results: Modified-atmosphere-packaged cooked ham samples were stored at different temperatures (4, 7, 12 and 26°C). Traditional methods were combined with polymerase chain reaction (PCR)-based techniques, i.e. a culture-dependent, repetitive ...
Methods and Results: Modified-atmosphere-packaged cooked ham samples were stored at different temperatures (4, 7, 12 and 26°C). Traditional methods were combined with polymerase chain reaction (PCR)-based techniques, i.e. a culture-dependent, repetitive ...
Quality characteristics of fresh loin and cooked ham muscles as affected by genetic background of commercial pigs Ghent University
This study was performed to investigate meat quality traits of loin and ham of commercial pigs as affected by genetic differences in carcass and growth traits of the parent lines. Three hybrid sow lines were crossbred with two types of Belgian Piétrain with different breeding goals (BPgrowth and BPcarcass emphasizing daily growth and carcass conformation, respectively). Pig live performance and carcass quality of 270 offspring were measured, and ...