Publications
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Supplementation of guanidinoacetic acid to broiler diets: effects on performance, carcass yield, meat quality, and metabolic parameters Ghent University
The INTAQT project : stakeholders' perception and points of view on product quality Ghent University
The use of pork from entire male and immunocastrated pigs for meat productsโan overview with recommendations Research Institute for Agriculture, Fisheries and Food
Due to the strong public initiative in Europe and increased regulator focus to mitigate pain, surgical castration of pigs is being gradually abandoned, while the importance of other sex categories like entire males (EM) and immunocastrates (IC) increases. Although beneficial for animal welfare and economics, their use also brings forward several quality problems. Besides the occurrence of boar taint in EM, these include excessive carcass ...
The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation Vrije Universiteit Brussel
The bacterial communities that are established during natural meat fermentation depend on the processing conditions and the type of meat substrate used. Six pork samples of variable quality (reflected in pH values) and six less conventional meats (beef, horse, hare, wild deer, wild duck, and wild boar) were naturally fermented under controlled conditions in model systems. The
development of lactic acid bacteria (LAB), coagulase-negative ...
development of lactic acid bacteria (LAB), coagulase-negative ...
The role of social media in driving beliefs, attitudes, and intentions of meat reduction towards plant-based meat behavioral intentions Ghent University
The environmental challenges associated with meat production and consumption have driven the rise of new plant-based (PB) meats. However, PB meat consumption among Europeans remains low. One of the main barriers to the consumption of PB foods is the consumers' need for information. Social media (SM) can help rapidly disseminate a wide range of information. Yet, misinformation in these channels raises concerns about consumers' trust. Therefore, ...
Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters KU Leuven
UNLABELLED: The aim of this research was to simultaneously study the effect of meat type (chicken breast and leg meat), animal fatty acid composition (selected pork backfats having a low and high degree of saturation, respectively), and isothermal temperature (50, 60, 70, and 80 ยฐC) on the viscoelastic properties of meat batters during and after application of different time-temperature profiles. Gelation of meat proteins contributed most to the ...
Convenient meat and meat products. Societal and technological issues Vrije Universiteit Brussel
In past and contemporary foodscapes, meat and meat products have not only been following convenience trends, they have been at the heart of them. Historically, the first substantial demands for meat convenience must have been for the outsourcing of hunting or domestication, as well as slaughtering activities. In its turn, this prompted concerns for shelf-life stabilisation and the development of preservation strategies, such as meat ...
Elements of Innovation and Tradition in Meat Fermentation: Conflicts and Synergies Vrije Universiteit Brussel
Fermented meats are often studied by food technologists and microbiologists with respect to their safety and quality properties. They are archetypal traditional foods, since they have originated as the products of empirical methods for meat preservation in a distant past and have evolved over many centuries towards a large assortment of varieties with strong territorial and socio-cultural connotations. Yet, an unambiguous definition of ...