Showing papers by "Antoine Clinquart published in 2013"

Critères d'appréciation et facteurs de variation des caractéristiques de la carcasse et de qualité de la viande bovine

Abstract: The meat quality concept is extremely variable and progressive in relation to the transformation of the live animal into carcass and into meat. This article reviews the criteria of subjective (criteria depending on consumer behavior and preferences) on the one hand and objective assessment of the quality of bovine carcass and meat on the other hand. The objective criteria for carcass quality assessment are mainly the weight, the classification (conformation and fat deposition), the composition, the slaughtering yield and the carcass meat content. Finally, the muscle composition, the organoleptic and the technological properties for the appreciation of the quality of beef are described and

Muscle Characteristics, Meat Tenderness and Nutritional Qualities Traits of Borgou, Lagunaire and Zebu Fulani Bulls Raised on Natural Pasture in Benin

Abstract: This study was carried out to evaluate muscle characteristics, meat ten derness and nutritional qualities of Benin indigenous cattle raised on natural pasture. Thus, 10 Zebu Fulani, 10 Borgou and 5 Lagunaire were slaughtered at 5 years old and their Longissimus thoracis muscle samples were collected for analyses. Lactate dehydrogenase activity of Zebu Fulani was higher (p 0.05). As for isocitrate dehydrogenase, citrate synthase, cytochrome oxidase and phosphofructokinase, no significant difference was observed between the three breeds (p>0.05). By contrast, the total collagen content of Borgou (5.2 mg OH- proline/mg dry matter) was higher (p 0.05) while the Zebu Fulani had the highest values (p<0.05). The ratio n-6 to n-3 fatty acids obtained in the Zebu was the lower. In general, according to the fatty acids profile, Borgou and Lagunaire bulls' meat is better than that of Zebu for heart disease.

Diversité de la microflore initiale de la viande et sécurité sanitaire des consommateurs

Abstract: La microflore initiale de la viande regroupe les germes survenus de l’animal vivant jusqu’a l’obtention de la carcasse c’est-a dire jusqu’a l’habillage mais avant lavage. Cet article decrit la diversite de cette microflore, les facteurs favorisant leur multiplication et leurs consequences sur la sante des consommateurs. Les microorganismes de surface retrouves immediatement apres abattage sur les carcasses ont ete d’abord recapitules. Les principaux indicateurs du respect des bonnes pratiques d’hygiene dans la filiere viande ont ete ensuite decrits, notamment, la Flore Aerobie Mesophile, Pseudomonas , les Enterobacteriaceae et E. coli. L’implication de l’activite de l’eau, de la temperature, du potentiel d’oxydoreduction et du pH dans le developpement de la microflore initiale de la viande a ete presentee. L’alteration des viandes, les toxiinfections alimentaires et les consequences technologiques issues du developpement de cette microflore ont ete decrites. Enfin, les caracteristiques des principaux germes pathogenes de la viande ont ete decrites et les normes microbiologiques de la viande appliquees dans quelques pays ont ete inventoriees. Mots cles: viande, microorganisme, alteration, toxi-infection, normes.

Evaluation de la qualité technologique et organoleptique de la viande de bovins de races Borgou, Lagunaire et Zébu Peulh, élevés sur des pâturages naturels

Abstract: Objectif : La qualite de la viande prend en compte la qualite technologique, la qualite organoleptique, la qualite nutritionnelle et la qualite hygienique. Le but de cette etude est d’evaluer les qualites technologiques et organoleptiques de la viande de bovins de races Borgou, Lagunaire et Zebu Peulh, eleves sur pâturage naturels. Methodologie et resultat : Des donnees ont ete collectees de fevrier a mars 2012 sur 10 Lagunaire, 10 Borgou et 10 Zebu Peulh. Les Zebu Peulh ont une temperature de refroidissement superieure aux Borgou et les Lagunaire ont les temperatures les plus faibles tout au long de la maturation. La viande de bovin de race Borgou a ete plus claire (P 0,05). La capacite de retention d’eau de la viande de Lagunaire a ete plus elevee que celles des autres races (P Mots cles : Qualite, carcasse, viande, bovin, maturation, abattoir, Benin

Evaluation du procédé d’abattage des bovins aux abattoirs de Cotonou-Porto- Novo au sud du Bénin

Abstract: La viande est une denree alimentaire hautement perissable dont la qualite hygienique depend de la contamination pendant les operations d’abattage et de decoupe. L’objectif de l’etude est d’evaluer le procede d’abattage des bovins aux abattoirs de Cotonou-Porto-Novo au sud-Benin. L’analyse du procede d’abattage a ete faite sur la base de la regle des cinq M. L’hygiene du procede a ete evaluee sur 60 carcasses et au cours de deux periodes (repetition dans le temps). L’analyse du procede a revele que les pratiques courantes de production peuvent occasionner la contamination des carcasses par E. coli pathogene, Salmonella enterica, Bacillus cereus, Clostridium botulinum, Clostridium perfringens, Staphylococcus aureus, Listeria monocytogenes, Mycobacterium bovis et Mycobacterium tuberculosis. Les charges microbiennes moyennes par periode de prelevement etaient respectivement de 3,0 ± 0,12 log UFC/cm² et 5,09 ± 0,16 log UFC/cm² pour la flore aerobie mesophile et 1,2 ± 0,11 log UFC/cm² et 1,73 ± 0,18 log UFC/cm² pour les enterobacteriaceae. Un seul echantillon a revele la presence de Salmonella sp. Les charges ont fortement varie selon la periode de prelevement (P<0,05). Conformement aux criteres proposes dans la litterature, l’hygiene du procede d’abattage peut etre consideree satisfaisante durant la premiere periode d’etude et non satisfaisante durant la deuxieme periode. Mots cles : Abattoir, viande, hygiene, microbiologie, procede, Benin.

Influence of breed and previous storage time on color and lipid stability of beef packaged in high-oxygen atmosphere

Abstract: The aim of this study was to compare the effect of two breeds (Belgian Blue vs . Limousin) and previous vacuum storage time on color and lipid stability of meat packaged in high-oxygen atmosphere. Vacuum packaged striploins from Belgian Blue and Limousin cows were stored at 1 °C and +4 °C for up to 60 days and analyzed. Part of these samples were repackaged under modified atmosphere - 70 % O2/30 % CO 2 - at different times, stored 2 days at +4 °C and 5 d at +8 °C, and then analyzed. The following parameters were evaluated: color (CIE L*a*b*), metmyoglobin %, lipid oxidation (TBARS) and fat content. Color measurement and metmyoglobin % determination showed greater pigment stability in Belgian Blue samples than in Limousin. Belgian Blue also presented higher lipid stability (TBARS). A positive correlation between pigment oxidation and lipid oxidation was highlighted. The greater amount of fat in meat of Limousin could partially explain its higher sensitivity to oxidation. Nevertheless, other factors may be involved in oxidative stability such as metmyoglobin reducing activity and antioxidant capacity. An understanding of the oxidative processes and their interaction would provide a basis for explaining quality deterioration in meat and for developing strategies to maintain sensory qualities.

Influence of two breeds (Belgian Blue and Limousin) and previous storage time on pigment and lipid stability of high-oxygen atmosphere packaged beef

Abstract: The first impression consumers have of any meat or meat product is its color. Color affects the perception of the meat freshness, and thus influenc es consumers purchasing decision. Myoglobin is the main component responsible for meat color. The oxid ation of myoglobin turns this pigment to metmyoglobin (MetMb), which gives the meat a brown color. Concomitantly, lipid oxidation results in formation of aldehydes, some of them being associat ed with the development of off flavors even at low concentrations. As reviewed by Faustman et al. [1], myoglobin oxidation and lipid oxidation often appear to be linked and the oxidation of one of these leads to the form ation of chemical species that can exacerbate oxidation of the other. In this way, it seems perti nent to study both processes simultaneously. The Belgian meat sector often complains of a high s ensitivity of Belgian Blue beef to oxidation processes, in particular the discoloration of highoxygen modified atmosphere packaged (MAP) meat previously aged in vacuum conditions. In this context, the present experiment was conduct ed to evaluate the effect of two breeds (Belgian Bl ue vs. Limousin) and previous storage time in vacuum con ditions on color and lipid stability of meat packaged in high-oxygen atmosphere.

Evaluation of the bacterial diversity and its evolution during storage of fresh beef from British and Belgian origins under different atmosphere and temperature conditions

Abstract: Food contamination and food spoilage by bacterial organisms have always been a source of concern in food microbiology. Many lactic acid bacteria associated with meat are known for their bactericidal or bacteriostatic activity against other strains, species or genera of bacteria. In this way, the presence of certain lactic acid bacteria in fresh meat could extend the shelf life and improve the microbial stability and safety of this product. Despite a diverse initial microbial population, vacuum-packaging (VP) or modified atmosphere packaging (MAP), associated with chilling temperatures, will select specific flora in meat. Furthermore, the study of the microflora of chilled beef remains a challenge since some members of the microflora may be missed or not identified by cultivation-based methods. In this way, the purpose of this study was to evaluate the bacterial diversity and its evolution during storage of fresh beef, depending on its origin, packaging and storage temperature, by using a metagenomic approach.