Publications by authors named "Sandrine Papillon"
Article Synopsis
- Ageing is crucial for improving the sensory qualities of meat, and dry-aging is gaining popularity among consumers for enhancing flavor.
- Research analyzed 32 samples from 8 animals over various ageing durations (7, 16, 35, and 60 days) to find an optimal ageing time that balances quality with weight loss.
- Findings indicated that as ageing time increases, dry matter content and pH slightly rise, while color indices and iron content drop; toughness decreases significantly up to 35 days, but cooking equalizes tenderness across different ageing periods.
Flavobacterium psychrophilum is an important infectious Gram-negative bacterium causing cold-water disease (CWD) and rainbow trout fry syndrome. Outer-membrane proteins (OMPs) are key molecules with regard to the interface between the cell and its environment. Therefore, we sought to define the outer-membrane (OM) subproteome of F.
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