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Partager le résultat de cette recherche Interroger des sources externesEtude de l'infumable des paramètres physico-chimiques sur la maturation de la viande d'agneau / Samira Becila (Née Hioual)
Titre : Etude de l'infumable des paramètres physico-chimiques sur la maturation de la viande d'agneau Type de document : texte imprimé Auteurs : Samira Becila (Née Hioual) ; Univ. de Constantine, Éditeur scientifique ; A. Agli, Directeur de thèse Année de publication : 2002 Importance : 105 f. Note générale : 1 Disponible à la salle de recherche
2 Disponibles au magasin de la bibliothèque centraleLangues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Viande d'agneau Maturation Tendreté Osmolarité Capacité de rétention d'eau Degré de protéolyse Index. décimale : 640 Industrie Alimentaire Permalink : index.php?lvl=notice_display&id=4475 Etude de l'infumable des paramètres physico-chimiques sur la maturation de la viande d'agneau [texte imprimé] / Samira Becila (Née Hioual) ; Univ. de Constantine, Éditeur scientifique ; A. Agli, Directeur de thèse . - 2002 . - 105 f.
1 Disponible à la salle de recherche
2 Disponibles au magasin de la bibliothèque centrale
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Viande d'agneau Maturation Tendreté Osmolarité Capacité de rétention d'eau Degré de protéolyse Index. décimale : 640 Industrie Alimentaire Permalink : index.php?lvl=notice_display&id=4475 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BEC/3742 BEC/3742 Thèse Bibliothèque principale Thèses Disponible 
Titre : Etude de parametres physico-chimiques et biochimiques en cinetique au cours de la maturation de la viande de dromadaire Type de document : texte imprimé Auteurs : Hanane Smili, Auteur ; Abdelghani Boudjellal, Directeur de thèse ; Abdelatif Adamou, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2014 Importance : 134 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : dromedary meat age tenderization pH drip loss proteolysis viande de dromadaire âge maturation exsudation protéolyse لحم الإبل العمر نضج الحموضة قدرة تخزین الماء تفكك البروتینات Index. décimale : 640 Industrie Alimentaire Résumé : The aim of this study is to contribute to the determination of the age at slaughter effect’s on dromedary (Camelus dromedarius) meat caractestic during tenderization by the studying physico-chemical, biochemical and technological parameters.
Twelve Sahraoui’s population dromedaries reared on extensive system and destined to commercialization are used. Three groups of age are investigated 1-4, 6-8 and 10-19 years. The Longissimus lumborum muscle excised within the first hour post-slaughter is used to characterize its contractile fiber type by the myosine heavy chains isoform separation on SDS PAGE. The evolution of pH and water holding capacity of myofibrillar proteins are characterized. The proteolysis of myofibrillar proteins during tenderization is estimated by SDS PAGE. And actin fragments are revealed by western blot analysis.
Finally, the drip loss of the muscle during conservation at 5°C, is estimated.
The carcass yield is the highest with 68% for 6-8 years dromedaries. The Longissimus lumborum muscle is characterized by the presence of MyHC IIa, with no effect of age at slaughter. However, significant effect of age on pH drop is noted. In average, it falls from 6.68 to 5.71; with highest value for 1-4 years dromedaries. The rate
and the extent of pH fall are greater with increased age. One or two stability steps are observed. Water holding capacity of myofibrillar proteins increased with tenderization, with highest value observed for the youngest animals.
Important post mortem proteolysis is seen after 10h post-slaughter for 6-8 years animals. The actin is degraded since 1h post mortem and the fragments revealed are of about 36, 33 and 31 kDa. Small fragments of about 14 kDa are generated earlier with increased age, contrary to the 26 kDa fragments.
Drip loss of the muscle during conservation at 5°C is on average 7% during the 72h post mortem. The percentage of exudation is greater for the group of 10-19 years. Drip loss of the muscle generates financial losses for 10 kg of muscle varying between 300 to 600 DA.Diplôme : Magistère En ligne : ../theses/agronomie/SMI6448.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9483 Etude de parametres physico-chimiques et biochimiques en cinetique au cours de la maturation de la viande de dromadaire [texte imprimé] / Hanane Smili, Auteur ; Abdelghani Boudjellal, Directeur de thèse ; Abdelatif Adamou, Directeur de thèse . - constantine [Algérie] : Université Constantine 1, 2014 . - 134 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : dromedary meat age tenderization pH drip loss proteolysis viande de dromadaire âge maturation exsudation protéolyse لحم الإبل العمر نضج الحموضة قدرة تخزین الماء تفكك البروتینات Index. décimale : 640 Industrie Alimentaire Résumé : The aim of this study is to contribute to the determination of the age at slaughter effect’s on dromedary (Camelus dromedarius) meat caractestic during tenderization by the studying physico-chemical, biochemical and technological parameters.
Twelve Sahraoui’s population dromedaries reared on extensive system and destined to commercialization are used. Three groups of age are investigated 1-4, 6-8 and 10-19 years. The Longissimus lumborum muscle excised within the first hour post-slaughter is used to characterize its contractile fiber type by the myosine heavy chains isoform separation on SDS PAGE. The evolution of pH and water holding capacity of myofibrillar proteins are characterized. The proteolysis of myofibrillar proteins during tenderization is estimated by SDS PAGE. And actin fragments are revealed by western blot analysis.
Finally, the drip loss of the muscle during conservation at 5°C, is estimated.
The carcass yield is the highest with 68% for 6-8 years dromedaries. The Longissimus lumborum muscle is characterized by the presence of MyHC IIa, with no effect of age at slaughter. However, significant effect of age on pH drop is noted. In average, it falls from 6.68 to 5.71; with highest value for 1-4 years dromedaries. The rate
and the extent of pH fall are greater with increased age. One or two stability steps are observed. Water holding capacity of myofibrillar proteins increased with tenderization, with highest value observed for the youngest animals.
Important post mortem proteolysis is seen after 10h post-slaughter for 6-8 years animals. The actin is degraded since 1h post mortem and the fragments revealed are of about 36, 33 and 31 kDa. Small fragments of about 14 kDa are generated earlier with increased age, contrary to the 26 kDa fragments.
Drip loss of the muscle during conservation at 5°C is on average 7% during the 72h post mortem. The percentage of exudation is greater for the group of 10-19 years. Drip loss of the muscle generates financial losses for 10 kg of muscle varying between 300 to 600 DA.Diplôme : Magistère En ligne : ../theses/agronomie/SMI6448.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9483 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité SMI/6448 SMI/6448 Thèse Bibliothèque principale Thèses Disponible Documents numériques
texte intégraleAdobe Acrobat PDF
Titre : A la recherche de marqueurs biologiques de la qualité de la viande : caractérisation de la maturation et enquête auprès des professionnels. Type de document : texte imprimé Auteurs : Abdelghani Boudjellal, Auteur ; H. Ait-amar, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2007 Importance : 239 f. Format : 30 cm. Note générale : Doctorat d’etat.
2 copies imprimées disponiblesLangues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire: Sciences Alimentaires viande qualités ovin maturation tendreté enquête apoptose meat quality ovine tenderness survey apoptosis اللحم المیزات الغنم النضج الطراوة تحقیق الموت الخلوي المبرمج Index. décimale : 640 Industrie Alimentaire Résumé : Among the sensory qualities of meat, tenderness still the most quality searched by consumers. To achieve this goal, it should put in place all the necessary tools for the assessment of meat quality. It is of course obvious that the first quality to establish is the hygienic one, which today mainly suffers from the lack of a reliable cold chain between the cutter and the consumer. Concerning the meat tenderness, the main problem depends on its strong variability, which is in relation to several factors related or no to the animal. The first part of this thesis focused on sheep. Two batches of lambs were used. The first, consisting of 6 animals was used to search for a relationship between sensory and instrumental measures of tenderness. The second, consisting of 10 animals in order to search the relationships between physicochemical properties and tenderness. The muscles studied were: Semimembranosus, Semitendinosus, Biceps femoris, and Rectus femoris. The kinetic characteristics measured, selected on the basis of their contribution to the definition of meat tenderness are: pH, osmolarity, water holding capacity and the degree of proteolysis. The meat tenderness was measured by penetrometry. The results obtained show clearly that the method of estimating the toughness of the lamb by penetrometer gives values highly correlated with tenderness scores estimated by a sensory panel. In addition, three variables are highly interdependent as pH; osmotic pressure and water holding capacity, all have a discontinuous pattern of change that cannot be explained by current theories advanced to explain the acidification of postmortem muscle. The second part of the thesis is related to the programmed cell death or apoptosis. This process highlighted in 1995, is now relatively well known. The analysis of the consequences of the apoptotic process in relation to the knowledge we obtained in vivo, provide answers to many questions, since a long time, still unclear for all scientists involved in the study of the meat tenderizing process, specifically the step of the maturation. While the involvement of these peptidases does not explain everything, it is likely that its very early intervention is essential to facilitate the action of other proteolytic systems. The investigations of the survey revealed that butchers meat industry is characterized by the search of profitability at all levels. There is a lack of professionalism and training among butchers. In additions, an almost total ignorance of the hygienic quality and taste of the meat is found. The slaughter outside of the slaughterhouse is commonly operated. The ante mortem inspection is very low. The postmortem control concerns 65% only of the carcasses.
The low sanitary control is due perhaps for fear of an increase in costs and the risk of seizure or set of carcasses by the veterinarian. In the end, the meat industry requires more sanitary control at all the levels and upgrade training of butchers who seem to be unable to appreciate the quality of the meat.Note de contenu : Annexes. Diplôme : Doctorat En ligne : ../theses/agronomie/BOU6332.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11349 A la recherche de marqueurs biologiques de la qualité de la viande : caractérisation de la maturation et enquête auprès des professionnels. [texte imprimé] / Abdelghani Boudjellal, Auteur ; H. Ait-amar, Directeur de thèse . - constantine [Algérie] : Université Constantine 1, 2007 . - 239 f. ; 30 cm.
Doctorat d’etat.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire: Sciences Alimentaires viande qualités ovin maturation tendreté enquête apoptose meat quality ovine tenderness survey apoptosis اللحم المیزات الغنم النضج الطراوة تحقیق الموت الخلوي المبرمج Index. décimale : 640 Industrie Alimentaire Résumé : Among the sensory qualities of meat, tenderness still the most quality searched by consumers. To achieve this goal, it should put in place all the necessary tools for the assessment of meat quality. It is of course obvious that the first quality to establish is the hygienic one, which today mainly suffers from the lack of a reliable cold chain between the cutter and the consumer. Concerning the meat tenderness, the main problem depends on its strong variability, which is in relation to several factors related or no to the animal. The first part of this thesis focused on sheep. Two batches of lambs were used. The first, consisting of 6 animals was used to search for a relationship between sensory and instrumental measures of tenderness. The second, consisting of 10 animals in order to search the relationships between physicochemical properties and tenderness. The muscles studied were: Semimembranosus, Semitendinosus, Biceps femoris, and Rectus femoris. The kinetic characteristics measured, selected on the basis of their contribution to the definition of meat tenderness are: pH, osmolarity, water holding capacity and the degree of proteolysis. The meat tenderness was measured by penetrometry. The results obtained show clearly that the method of estimating the toughness of the lamb by penetrometer gives values highly correlated with tenderness scores estimated by a sensory panel. In addition, three variables are highly interdependent as pH; osmotic pressure and water holding capacity, all have a discontinuous pattern of change that cannot be explained by current theories advanced to explain the acidification of postmortem muscle. The second part of the thesis is related to the programmed cell death or apoptosis. This process highlighted in 1995, is now relatively well known. The analysis of the consequences of the apoptotic process in relation to the knowledge we obtained in vivo, provide answers to many questions, since a long time, still unclear for all scientists involved in the study of the meat tenderizing process, specifically the step of the maturation. While the involvement of these peptidases does not explain everything, it is likely that its very early intervention is essential to facilitate the action of other proteolytic systems. The investigations of the survey revealed that butchers meat industry is characterized by the search of profitability at all levels. There is a lack of professionalism and training among butchers. In additions, an almost total ignorance of the hygienic quality and taste of the meat is found. The slaughter outside of the slaughterhouse is commonly operated. The ante mortem inspection is very low. The postmortem control concerns 65% only of the carcasses.
The low sanitary control is due perhaps for fear of an increase in costs and the risk of seizure or set of carcasses by the veterinarian. In the end, the meat industry requires more sanitary control at all the levels and upgrade training of butchers who seem to be unable to appreciate the quality of the meat.Note de contenu : Annexes. Diplôme : Doctorat En ligne : ../theses/agronomie/BOU6332.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11349 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/6332 BOU/6332 Thèse Bibliothèque principale Thèses Disponible
