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The sensory quality of meat, game, poultry, seafood and meat products as affected by intense light pulses : a systematic review Universiteit Gent

Igor Tomasevic, Andreja Rajkovic
The effect of intense light pulses (ILP) on sensory quality of 16 different varieties of meat, meat products, game, poultry and seafood are reviewed. Changes induced by ILP are animal species, type of meat product and fluences applied dependent. ILP significantly deteriorates sensory quality of cooked meat products. It causes less change in the sensory properties of dry cured than cooked meat products while fermented sausage is least affected. ...

Phosphate Elimination in Emulsified Meat Products: Impact ofProtein-Based Ingredients on Quality Characteristics KU Leuven

Olivier Goemaere, Ilse Fraeye
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

Seline Glorieux, Olivier Goemaere, Liselot Steen, Ilse Fraeye
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 ...

Making complex measurements of meat composition fast : application of rapid evaporative ionisation mass spectrometry to measuring meat quality and fraud Universiteit Gent

Alastair Ross, Carl Brunius, Olivier Chevallier, Gaud Dervilly, Chris Elliott, Yann Guitton, Jessica E. Prenni, Otto Savolainen, Lieselot Hemeryck, Nanna Hjort Vidkjær, et al.
Increasing demands are being placed on meat producers to verify more about their product with regards to safety, quality and authenticity. There are many methods that can detect aspects of these parameters in meat, yet most are too slow to keep up with the demands of modern meat processing plants and supply chains. A new technology, Rapid Evaporative Ionisation Mass Spectrometry (REIMS), has the potential to bridge the gap between advanced ...

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

Sofie Sannen, Joris Versleegers, Ludo Naelaerts, Jozefien De Keyzer, Peter Van Puyvelde
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

Sofie Sannen, Joris Versleegers, Myriam Lynen, Ludo Naelaerts, Jozefien De Keyzer, Peter Van Puyvelde
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 ...

Consumer Perception on Purchase Decision Factors and Health Indicators Related to the Quality and Safety of Meat Sold in Dibiteries in Dakar, Senegal Instituut voor Tropische Geneeskunde

Malik Orou Seko, Andree Prisca Ndjoug Ndour, Walter Ossebi, Jasmina Saric, Katharina Kreppel, Daouda Dao, Bassirou Bonfoh

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 ...

Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince Vrije Universiteit Brussel

Christina Charmpi, David Van Der Veken, Emiel Niels Van Reckem, Luc De Vuyst, Frédéric Leroy

Acidification level and temperature modulate the beneficial consortia of lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS) during meat fermentation. Less is known about the impact of other factors, such as raw meat quality and salting. These could for instance affect the growth of the pathogen Staphylococcus aureus or of Enterobacterales species, potentially indicative of poor fermentation practice. Therefore, pork batters ...