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Strategies to reduce nitrite and to increase n-3 polyunsaturated fatty acids in meat and meat products : oxidative stability and nutritional quality Ghent University
Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics KU Leuven
The addition of phosphates to meat products improves the emulsifying and gelling properties of meat proteins, in turn enhancing overall product quality. The current market trend towards additive-free products and the health issues related to phosphate challenge the industry to develop phosphate-free meat products. The aim of this study was to evaluate the potential of seven protein-based ingredients (pea, blood plasma, gelatin, soy, whey, egg, ...
Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics KU Leuven
Phosphate reduction is of important industrial relevance in the manufacturing of emulsified meat products because it may give rise to a healthier product. The effect of seven different phosphate types was tested on the physicochemical and quality characteristics to select the most promising phosphate type for further cooked sausage manufacturing. Next, phosphate mass fraction was gradually reduced. Tetrasodium di- or pyrophosphate (TSPP) and ...
Consumer perception on purchase decision factors and health indicators related to the quality and safety of meat sold in dibiteries in Dakar, Senegal Institute of Tropical Medicine
Accelerated socio-economic and demographic changes have led to the transformation of eating habits in sub-Saharan African cities including Dakar, Senegal. The result is the proliferation of informal fast-food establishments, such as the 'dibiteries' serving braised sheep meat. However, owing to poor hygiene practices, consumption of dibiterie meat poses a public health concern. It was unclear how the dibiterie meat quality and safety were ...
Reduction of dietary crude protein and feed form: Impact on broiler litter quality, ammonia concentrations, excreta composition, performance, welfare, and meat quality Research Institute for Agriculture, Fisheries and Food Ghent University
Nitrogen (N) excreted by poultry is converted to ammonia (NH3), presenting an environmental risk and a health risk to the farmer and animals. A study was performed to investigate the effect of reduced CP and feed form on broiler performance and welfare, meat and litter quality, N utilization, and NH3 concentrations at litter level. A total of 2,232 Ross 308 male broilers was divided into 6 treatments and 6 replicates, which was fed diets in both ...
Water-assisted injection molding (WAIM): a study on the influence of melt, mold and process parameters on the product quality of water-assisted injection molded tubes KU Leuven
Water-assisted injection molding (WAIM) is one of the latest techniques to produce hollow or partially hollow parts. In comparison to gas-assisted injection molding (GAIM), WAIM offers advantages such as reduction of cycle time, flexibility in design, a lower residual wall thickness (RWT) and a better surface finish. The molding window and the process control, however, become more difficult so that the tooling and the mold process design will ...
Water-assisted injection molding: a study on the influence of melt and process parameters on the product quality of water-assisted injection molded tubes KU Leuven
Water-assisted injection molding (WAIM) is one of the latest techniques to produce hollow or partly hollow plastic parts. With advantages like a faster cycle time, flexibility in design, less warpage and shrinkage and a better surface finish, WAIM overcomes its better known competitor gas assisted injection molding (GAIM). However, the molding window and the process control become more difficult so that the tooling and the mold process design ...
Effects of the dietary zinc source and vitamin E level on live weight and carcass yield and meat quality in male broilers reared under chronic cyclic heat stress conditions in the finisher phase Ghent University
The objective of this study was to evaluate the effect of the interaction of the zinc source (ZnSO4 vs. zinc amino acid complex) and vitamin E level (50 IU/kg vs. 100 IU/kg) on meat yield and quality in broilers subjected to chronic cyclic heat stress in the finisher phase. A total of 1224 one-day-old male Ross 308 broilers were randomly distributed among four dietary treatments. Each treatment contained nine replicates of 34 birds, housed in ...