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Saucier, Linda

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Saucier

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Linda

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Université Laval. Département des sciences animales

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Voici les éléments 1 - 10 sur 46
  • PublicationAccès libre
    Visible and near-infrared light transmission : a hybrid imaging method for non-destructive meat quality evaluation
    (Pergamon, 2012-06-01) Ziadi, Adel; Duchesne, Carl; Maldague, Xavier; Gosselin, Rémi; Saucier, Linda
    Visual inspection of the amount of external marbling (intramuscular fat) on the meat surface is the official method used to assign the quality grading level of meat. However, this method is based exclusively on the analysis of the meat surface without any information about the internal content of the meat sample. In this paper, a new method using visible (VIS) and near-infrared (NIR) light transmission is used to evaluate the quality of beef meat based on the marbling detection. It is demonstrated that using NIR light in transmission mode, it is possible to detect the fat not only on the surface, as in traditional methods, but also under the surface. Moreover, in combining the analysis of the two sides of the meat simple, it is possible to estimate the volumetric marbling which is not accessible by visual methods commonly proposed in computer vision. To the best of our knowledge, no similar work or method has been published or developed. The experimental results confirm the expected properties of the proposed method and illustrate the quality of the results obtained.
  • PublicationAccès libre
    Plant extracts and essential oil product as feed additives to control rabbit meat microbial quality
    (2018-12-23) Kone, Amenan Prisca Nadege; Desjardins, Yves; Gosselin, André; Cinq-Mars, Dany; Saucier, Linda; Guay, Frédéric
    The present work evaluated the effects of feed supplementation with plant extracts (onion, cranberry) and a commercial essential oil product (Xtract™) on rabbit meat quality. Five groups of 48 weaned Grimaud female rabbits each received a control ration (C) or a diet supplemented with onion extract (500 or 1000 ppm), cranberry extracts (500 ppm) and essential oil product (100 ppm) alone or in combination. Microbiological quality was evaluated on whole hind legs stored under aerobic and anaerobic conditions at 4 °C. Growth performances, feed intake and both meat composition and quality were similar amongst the experimental groups. Anyhow, meat total phenolic content was significantly higher in all supplemented ones (P < 0.001). Diet supplementation effect was observed (P < 0.05) and microbial control was improved more importantly under anaerobic conditions, notably for Total Aerobic Mesophilic counts, presumptive Pseudomonas and Enterobacteriaceae (P < 0.03). Overall, supplementation with onion extract (500 ppm) suppressed microbial growth more effectively.
  • PublicationAccès libre
    Improvement of physicochemical quality of fresh pork loin during storage by natural polyphenol diet supplementation
    (ICoMST, 2012-08-13) Fortier, Marie-Pierre; Saucier, Linda; Guay, Frédéric
    Oregano oil and ground cranberry pulp supplements were added to the diets of finishing pigs to determine their physicochemical effects on fresh loin during storage. Two concentrations of oil (250 and 500 mg/kg) and three of cranberry (5, 10 and 20 g/kg) were tested according to a factorial experimental design. The control group did not receive any supplements. The meat was vacuum packed and analyzed after 0, 23, 45 and 60 days of storage at < 4°C. Samples were re-packaged under aerobic conditions after 0 or 23 days and then analyzed after 4, 8 and 12 days. The pH was determined on the Longissimus dorsi muscle between the 3rd and 4th last ribs, 45 min and 24 h after slaughter. Color was also analyzed for each sample and drip loss evaluated only on day 0. The results showed that no treatment had any effect on the pH of the meat, whether at 45 min or 24 h after slaughter (P>0.05). The evaluation of the color showed, during the 60 days of storage, a significant difference between the control and the different treatments for L*, a*, b* (P<0.05) for samples stored under anaerobic conditions. The lowest drip loss was obtained with 10 g/kg of cranberry pulp (P <0.05).
  • PublicationAccès libre
    Development of an encapsulation system in food liposomes for the protection and controlled release of nisin in cooked meat products
    (2012-08-13) Desjardins, Yves; Subirade, Muriel; Saucier, Linda; Boualem, Khadidja
    Nisin is an antimicrobial peptide produced by Lactococcus lactis spp. lactis widely investigated for use in foods as a natural antimicrobial. However, its effective use in meat products is restricted notably by its reaction with meat constituents (including glutathione) in raw meat. The purpose of this study was to develop an encapsulation system that would optimize nisin activity when used in meat. To achieve this goal, an encapsulation in dipalmitoylphosphatidylcholine (DPPC) liposomes was developed. DPPC liposomes were formed in phosphate buffer with or without nisin. The encapsulation efficiency of nisin in liposomes was greater than 46 ± 2%. The median size of nisin-loaded liposomes was 495 nm, compared to 170 nm for empty liposomes. The liposomes containing nisin were stable for up to 7 days at 4°C but a zone of inhibition was observed afterwards. Stability of the liposome to heat was also tested and demonstrated that above 37°C nisin was released from the melted liposomes to form zones of inhibition. Activity of free and encapsulated nisin was tested in raw and cooked ground beef (71°C). Free nisin lost its activity in raw beef but DPPC-encapsulated nisin remained active and was released upon melting of the liposome during heat treatment.
  • PublicationAccès libre
    A survey of broiler breast meat quality in the retail market of Quebec
    (Agricultural Institute of Canada, 2023-04-28) Sammari, Hajer; Askri, Amani; Benahmed, Sahar; Alnahhas, Nabeel; Saucier, Linda
    In this study, 206 breast fillets were purchased from grocery stores in the province of Quebec and evaluated for the presence of different quality defects. Of these fillets, 48.5% showed breast muscle myopathies (BMM), 19.4% showed pale, soft, and exudative (PSE), and 6.8% showed dark, firm, and dry (DFD) attributes. BMM were equally present (P > 0.05) in fillets of economical, commercial, and high-quality brands, while PSE-like fillets were more present in economical brands (P < 0.0001). The combined effect of BMM and DFD induced significantly higher counts of Salmonella (P = 0.03) and Enterobacteriaceae (P = 0.03) in myopathic than in unaffected fillets. These quality defects also altered the nutritional quality of breast meat: BMM-affected fillets had greater fat content (P < 0.0001) and DFD fillets had lower protein content (P = 0.041) than normal fillets. The technological quality was only slightly impacted by BMM, while PSE-like fillets had higher cooking loss (P = 0.009) and a tougher texture after cooking (P < 0.0001) than DFD fillets. For the first time, this study confirmed the presence of multiple quality issues in the Quebec poultry supply chain, and provided valuable data to support future research efforts.
  • PublicationRestreint
    A model study of Escherichia coli O157:H7 survival in fermented dry sausages – Influence of inoculum preparation, inoculum procedure, and selected process parameters
    (2003-12-01) Naim, Fadia; Saucier, Linda; Messier, Serge; Piette, Gabriel
    The influence of inoculum preparation, inoculation level, and inoculation procedure on Escherichia coli O157:H7 inactivation during the manufacture of fermented sausage was evaluated in a model study. Prior growth in glucose-enriched tryptone soya broth, which provided exposure to mildly acidic conditions (pH 4.8), had no effect on the later survival of E. coli O157: H7 strains 5-1 and ATCC 43894 under extremely acidic conditions (pH 2), but the same strains became sensitive to acidity after 7 days of incubation on the surface of refrigerated beef (as per the normal contamination route from slaughter to further processing). In subsequent sausage production trials, the extent of destruction observed for E. coli O157:H7 strains F-90, 5-1, and ATCC 43894 inoculated directly into the meat batter was unchanged when the inoculation level was decreased from 7.3 to 4.7 log CFU/g, but the level of inactivation was ca. 1 log higher when the surfaces of beef cuts, rather than the batter, were inoculated 7 days prior to processing. Regardless of processing conditions (fermentation to a pH of < or = 5.0 at 24 or 37 degrees C, drying at 14 degrees C to a water activity [a(w)] value of 0.91 or 0.79), strains F-90, 5-1, and ATCC 43894 showed similar survival capacities during the manufacture of sausage. A approximately 2-log reduction in pathogen numbers was generally obtained after samples were dried to an a(w) of 0.91, irrespective of fermentation temperature. The addition of a 5-day predrying holding stage at the fermentation temperature significantly (P < 0.05) increased pathogen inactivation when fermentation was carried out at 37 degrees C (but not when it was carried out at 24 degrees C). However, significant pathogen reductions (4 to 5 log CFU/g) were achieved only for extensively dried products (a(w) = 0.79).
  • PublicationAccès libre
    Development of an encapsulation system for the protection and controlled release of antimicrobial nisin at meat cooking temperature
    (Canadian Center of Science and Education, 2013-04-24) Desjardins, Yves; Subirade, Muriel; Saucier, Linda; Boualem, Khadidja
    Nisin is an antimicrobial peptide produced by Lactococcus lactis spp. lactis widely investigated for use in foods as a natural antimicrobial. However, its effective use in meat products is restricted notably by its reaction with meat constituents (including glutathione) in raw meat. The purpose of this study was to develop an encapsulation system that would optimize nisin activity when used in meat. To achieve this goal, an encapsulation in dipalmitoylphosphatidylcholine (DPPC) liposomes was developed. DPPC liposomes were formed in phosphate buffer with or without nisin. The encapsulation efficiency of nisin in liposomes was greater than 46 ± 2%. The median size of nisin-loaded liposomes was 495 nm, compared to 170 nm for empty liposomes. The liposomes containing nisin were stable for up to 7 days at 4°C but a zone of inhibition was observed afterwards. Stability of the liposome to heat was also tested and demonstrated that above 37°C nisin was released from the melted liposomes to form zones of inhibition. Activity of free and encapsulated nisin was tested in raw and cooked ground beef (71°C). Free nisin lost its activity in raw beef but DPPC-encapsulated nisin remained active and was released upon melting of the liposome during heat treatment.
  • PublicationAccès libre
    Heat inactivation of mycobacterium avium subsp. paratuberculosis in aseptically prepared ground beef
    (Berkeley Electronic Press, 2011-02-01) Plamondon, Éveline; Saucier, Linda
    Mycobacterium avium subsp. paratuberculosis (Map) is the etiologic agent of Johne s disease in bovine and other ruminants. Concern for public health was raised when the organism was also suggested to be responsible for Crohn s disease in humans, although the evidence remains inconclusive. Nonetheless, limiting human exposure to Map is viewed as a proper precautionary measure. Hence, the efficacy of heat treatment to control the organism in milk has been studied but it has not been studied to the same extend in meat. In this study, aseptically prepared ground beef was obtained from beef semimembranosus muscle and inoculated with two stains of Map (ATCC 7080 and gN27) to determine the decimal reduction time (D-value) and temperature sensitivity (z-value) for each strain. A 25 g sample of meat was inoculated with 100 ul of culture to a final concentration of 107 cfu/g. The inoculum was evenly distributed in the meat, which was spread in a thin (2 mm) layer of to maximise heat transfer. Treatments were performed at 55, 60, 65 and 70 °C for times allowing a minimum 5-log reduction. D-values decreased significantly with temperature (P < 0.05) ranging from 80.5 ± 6.1 minutes to 12 ± 1 seconds for both Map strains. When compared to Escherichia coli ATCC 25922 and Enterococcus faecalis ATCC 7080, D-values were significantly lower for E. coli (P < 0.05) whereas E. faecalis was not consistently more resistant than the two Map strains and, therefore, cannot be used as a surrogate strain for Map control with heat treatment. The z-values were not significantly different (P > 0.05) amongst the four strains and ranged from 5.6 ± 0.1 °C to 6.2 ± 0.3 °C. The results suggest that a low concentration of Map could be controlled with conventional cooking methods.
  • PublicationAccès libre
    Spray and freeze drying of human milk on the retention of immunoglobulins (IgA, IgG, IgM)
    (M. Dekker, 2016-03-07) Castro-Albarràn, Jorge; St-Amour, Isabelle; Aguilar-Uscanga, Blanca Rosa; Calon, Frédéric; Saucier, Linda; Solís-Pacheco, Josué; Ratti, Cristina
    Several freeze-drying and spray-drying methods were investigated in relation to the retention of immunoglobulins (Ig) A, IgG, and IgM. Spray drying produced human milk powders with 2% humidity and a good retention of IgG (>88%) and IgM (∼70%). However, only 38% of IgA remained after spray drying. For freeze drying, only the highest heating plate temperature used in this study (40°C) brought IgA content down to 55% in powder with 1.75% residual humidity, whereas milk samples undergoing lower temperatures had higher preservation rates (75% for IgA and 80% for IgG and IgM) and higher residual moisture contents. From these results, it can be concluded that IgA is the most sensitive Ig lost during drying processing of human milk. The best method to generate human milk powders without a significant loss of Ig was thus freeze drying at 30°C heating plate temperature, which accelerated the process compared to lower processing temperatures, but still had good overall Ig retention.
  • PublicationAccès libre
    A new technique for non-destructive measurement of marbling in beef meat using visible and near-infrared imaging
    (2011-08-08) Ziadi, Adel; Maldague, Xavier; Saucier, Linda
    Quantitative evaluation of marbling (intramuscular fat) in beef meat is an important attribute with respect to quality. The chemical analysis, which is a destructive method, is the gold standard to evaluate the quantity of marbling in meat. It is a destructive and tedious method which does not give any information of marbling distribution in tissues. In this paper, an operational and flexible new method for a non-destructive measurement of the marbling quantity and distribution in beef meat is proposed. Based on the absorption and reflection properties of the fat when exposed to near infrared (NIR) light (940 nm), it is possible to show and evaluate the marbling under the surface, which is not accessible by visual methods commonly proposed in computer vision using visible (VIS) image. The results obtained by the proposed method (non-destructive) were compared with results obtained by chemical analysis (Soxhlet) of the muscle fat content. Preliminary results indicate that it is possible to evaluate the composition and the distribution of marbling in lean beef muscle.