Preferred metabolic pathway of bovine muscle fibre revealed by synchrotron–deep ultraviolet fluorescence imaging

International audienceThe different bovine muscle fibre types I, IIA and IIX are characterised by their preferred metabolic pathway, either oxidative (I, IIA) or glycolytic (IIX), and their contraction speed, either slow-twitch (I) or fast-twitch (IIA, IIX). These physiological specificities are associated with variations in intracellular composition and their fluorescence spectra signatures. We hypothesised that these slight differences in autofluorescence responses could be used to discriminate the muscle fibre types by fluorescence imaging. Serial histological cross-sections of beef longissimus dorsi were performed: the start set was used to identify the metabolic and contractile type of muscle fibres by both immunohistoenzymology and immunohistofluorescence, and the following set was used to acquire synchrotron–deep ultraviolet (UV) autofluorescence images after excitation in the UV range (275 nm and 315 nm). This strategy made it possible to explore the label-free autofluorescence of muscle cells previously subtyped by histochemistry. Glycolytic cells (IIX) showed more intense fluorescence than oxidative cells (I and IIA) with near-90 % accuracy. This discrimination is more specifically assigned to the fluorescence of nicotinamide adenine dinucleotide. UV autofluorescence was unable to discriminate contractile type

Toward the design of functional foods and biobased products by 3D printing: A review

Toward the design of functional foods and biobased products by 3D printing: A revie

Conception d’aliments à fonctionnalités ciblées par impression 3D

Conception d’aliments à fonctionnalités ciblées par impression 3D. 18.Congrès de la Société Française de Génie des Procédé

Dr. Ahmed Ouali, 1948–2020

International audienceAhmed Ouali was born on October 4, 1948 in Tigzirt, Tizi-Ouzou, Algeria. In 1952, he moved with his parents to Montluçon, France. In 1974, he was trained and graduated with a bachelor's degree in Biochemistry at the University of Lyon. He then, in 1976, earned a joint Ph.D. in Animal Science at the University of Blaise Pascal (Clermont-Ferrand) where he studied at the National Institute of Agricultural Research (INRA, Theix). The title of his doctorate thesis was “The role of muscle proteases on meat tenderization”. Subsequently, he was employed in a private laboratory for medical analysis from 1976 to 1978 and thereafter at the Meat Research Laboratory group at INRA, Theix as a permanent researcher. In 1990, he was appointed as a research director and led the “Biochemistry and Functions of Muscle Proteins” unit for 8 years. The Meat Research Station focused their research on many topics including colour and protein oxidation; enzymology and tenderness; and muscle protein functionalities. During his entire scientific career at INRA, but before his retirement on October 2013, Ahmed was living in Clermont-Ferrand, the city of the famous volcanic chain of the Puy-de-Dôme, with his wife Anne-Marie with whom he had two lovely children: Armelle (41 years) and Gäel (38 years). In 2019, they moved to their new house in Montpellier in the South of France

Transformation du muscle en viande-liens avec les qualités

Transformation du muscle en viande-liens avec les qualités. Journée Quizz Comment améliorer la qualité technologique des viandes issues de la filière porc française

Complémentarité de quelques techniques d'imagerie appliquées à la caractérisation du muscle et de ses dérivés alimentaires. Apport du rayonnement synchrotron

Complémentarité de quelques techniques d'imagerie appliquées à la caractérisation du muscle et de ses dérivés alimentaires. Apport du rayonnement synchrotron. 7. Journées Scientifiques et Techniques du Réseau des Mcroscopistes INR

Modifications structurales des viandes au cours des transformations et conséquences sur la bioaccessibilité des solutions digestives au sein de l'aliment

Modifications structurales des viandes au cours des transformations et conséquences sur la bioaccessibilité des solutions digestives au sein de l'aliment. Metaseminaire CEPIA-modaltub-201