Tannin-rich sainfoin pellet supplementation reduces fat volatile indoles content and delays digestive parasitism in lambs grazing alfalfa

Autor: D. Rivaroli, A. Prunier, K. Meteau, I.N. do Prado, S. Prache

Publikováno v: Animal, Vol 13, Iss 9, Pp 1883-1890 (2019)

Lambs grazing alfalfa or white clover are prone to flavour taint which can be an impediment to consumer acceptance. Here we investigated whether condensed tannin (CT)-rich sainfoin pellet supplementation of lambs grazing alfalfa influences meat senso

Externí odkaz: https://doaj.org/article/618ee9350d9b4f49ae002d6519a57ea2

How does barley supplementation in lambs grazing alfalfa affect meat sensory quality and authentication?

Autor: Thais Devincenzi, S. Prache, Armelle Prunier, K. Meteau

Publikováno v: Animal
Animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2019, 13 (02), pp.427-434. ⟨10.1017/S1751731118001477⟩
animal
animal, Cambridge University Press (CUP), 2019, 13 (02), pp.427-434. ⟨10.1017/S1751731118001477⟩
animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2019, 13 (02), pp.427-434. ⟨10.1017/S1751731118001477⟩
Animal, Vol 13, Iss 2, Pp 427-434 (2019)

Excessive flavour in lamb meat is undesirable for consumers and can prompt purchase resistance. Volatile indoles responsible for off-flavours accumulate more in the fat of lambs on pasture than on grain and are enhanced when lambs graze alfalfa. Here

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c409b2c22e0ef39ef96184c9012af909
https://doi.org/10.1017/s1751731118001477

Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures

Autor: Claudia Terlouw, Mohammed Gagaoua, Aidan P. Moloney, Nigel D. Scollan, Jean-François Hocquette, Brigitte Picard, K. Meteau, Hervé Juin, Didier Micol, Ian Richardson

Publikováno v: Meat Science
Meat Science, Elsevier, 2016, 122, pp.90-96. ⟨10.1016/j.meatsci.2016.07.026⟩
Gagaoua, M, Micol, D, Picard, B, Terlouw, C E M, Moloney, A P, Juin, H, Meteau, K, Scollan, N, Richardson, I & Hocquette, J-F 2016, ' Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures ', Meat Science, vol. 122, pp. 90-96 . https://doi.org/10.1016/j.meatsci.2016.07.026
Gagaoua, M, Micol, D, Picard, B, Terlouw, C E M, Moloney, A P, Juin, H, Meteau, K, Scollan, N D, Richardson, I & Hocquette, J-F 2016, ' Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures ', Meat Science, vol. 122, pp. 90-96 . https://doi.org/10.1016/j.meatsci.2016.07.026

International audience; Eating quality of the same meat samples from different animal types cooked at two end-point cooking temperatures (55 degrees C and 74 degrees C) was evaluated by trained panels in France and the United Kingdom. Tenderness and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9ca482c62c5f0e15dad30109ff47a73
https://doi.org/10.1016/j.meatsci.2016.07.026

Is Meat of Breeder Turkeys so Different from That of Standard Turkeys?

Autor: K. Meteau, Pascal Chartrin, Sylvain Brière, Jean-Christian Gicquel, T. Bordeau, Elisabeth Baéza, Estelle Godet, Estelle Drosnet, Marie Bourin

Publikováno v: Foods, Vol 8, Iss 1, p 8 (2018)
Foods
Foods, MDPI, 2019, 8 (1), pp.8. ⟨10.3390/foods8010008⟩
Volume 8
Issue 1

International audience; The technological, nutritional, and sensorial quality of breasts and thighs with drumsticks of turkey male and female breeders was characterized by comparison with breasts and thighs with drumsticks of growing male and female

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::538e7e8b59dd804df2defdbb6de10003
http://www.mdpi.com/2304-8158/8/1/8

Impact of divergent selection for ultimate pH of pectoralis major muscle on biochemical, histological, and sensorial attributes of broiler meat1

Autor: Marie Chabault, T. Bordeau, K. Meteau, Cécile Berri, Nabeel Alnahhas, E. Le Bihan-Duval, Elisabeth Baéza, Pascal Chartrin, E. Cailleau-Audouin

Publikováno v: Journal of Animal Science. 93:4524-4531

The impact of divergent selection based on the ultimate pH (pHu) of pectoralis major (P. major) muscle on the chemical, biochemical, and histological profiles of the muscle and sensorial quality of meat was investigated in broiler chickens. The prote

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fc2b2e54a776324323d6a3077f32296e
https://doi.org/10.2527/jas.2015-9100