Produits carnés traditionnels des pays d’Afrique du Nord

Cette synthèse est en partie une traduction de la revue systématique récemment publiée dans Journal of Ethnic Foods (2018), 5, 83 – 98 DOI : http://dx.doi.org/10.1016/j.jef.2018.02.004 sur les produits carnés traditionnels des pays d’Afrique du Nord. Ces produits constituent pour les habitants de cette région du monde l'un des anciens patrimoines culturels. Au fil des années, les peuples de ces pays ont consommé de nombreux produits carnés de telle sorte que leurs pratiques de préparation peuvent augmenter la durée de conservation et améliorer la saveur et la qualité nutritionnelle des produits. En Afrique du Nord, les produits carnés ethniques sont préparés en utilisant différentes espèces bouchères, exclusivement abattues selon le rituel halal, pour être consommés lors d'événements locaux, de fêtes de famille ou de cérémonies religieuses. Dans cette revue, nous rapportons pour la première fois des connaissances sur l’historique, la préparation et la consommation de 32 produits carnés traditionnels les plus connus des cinq pays d’Afrique du Nord : Maroc, Algérie, Tunisie, Libye et Egypte. De plus, nous avons proposé une classification de ces 32 produits carnés en 5 catégories en utilisant les connaissances traditionnelles et scientifiques liées à leur préparation. Les catégories proposées sont : i) produits carnés salés et/ou marinés mais non séchés ; ii) produits carnés séchés non fermentés ; iii) produits carnés fermentés partiellement-séchés/séchés ; iv) produits carnés fumés et v) produits carnés cuits et/ou confits.This paper is part of a translation into French of the recently published systematic review in the Journal of Ethnic Foods (2018), 5, 83 – 98 DOI: http://dx.doi.org/10.1016/j.jef.2018.02.004 about ethnic meat products of the North African countries. Traditional meat products constitute one of the ancient cultural heritages of North African and Mediterranean countries: Egypt, Libya, Tunisia, Algeria, and Morocco. Over the years, people from these countries have consumed several meat products in such a way that biochemical and microbial actions can take place not only to help increase the shelf life but also to enhance the flavor and nutritional quality of the products. These ethnic meat products are prepared using different animal sources, but all verified to be halal, and consumed during local events, family celebrations, or religious feasts. To our knowledge, this is the first study that reports the traditional knowledge that covers the origin, preparation, characteristics, and consumption habits of 32 North African traditional meat products. Moreover, the listed meat products are grouped into five categories using both traditional and scientific knowledge related to their preparation. The identified categories are i) salted and/or marinated meat products but not dried; ii) dried but not fermented meat products; iii) fermented semidry/dried meat products; iv) smoked meat products; and v) cooked and/or candied meat products

Microbiological changes during the preparation steps of Khliaa Ezir: a traditional cured meat product of Algeria

Khliaa Ezir is a traditional and popular meat product, which is produced from whole beef, camel, goat or lamb meat. It is an Algerian and a ready to eat meat product that is marinated, cooked and ripened. The product is for numerous months preserved in an earthenware jar at room temperature. Microbiological investigation on Khliaa Ezir during preparation is a prerequisite and to our knowledge, this is the first study, which provide its preliminary microbiological characterization. Thus, the aim of the present work is to study the evolution of the microflora and microbiological safety of Khliaa Ezir during the main traditional preparation steps. The microbiological counts indicated that Lactic Acid Bacteria (LAB) are the most abundant in the product, namely during the repining and storage period. However, total Coliforms were very low in fresh beef, being eliminated after 3 days of curing. Yeasts and Molds were the highest in fresh beef, and then disappeared after cooking and during the ripening and storage step. None of the pathogenic flora during the whole preparation steps were detected. We think that the cooking temperature applied during thermal treatment (80°C) contributed to the high hygienic quality of Khliaa Ezir. On another hand, a significant increase in pH was observed during the storage period to achieve a final pH of 6.19 ± 0.01 at 30 days of storage

A Comparison of the Carcass and Meat Quality of ISA (F15) Spent Hens Slaughtered at Two Different Ages

International audienceObjective: A total of 16 spent hens (ISA F15) were slaughtered at about 220 and 337 days of age and studied for their muscle characteristics and sensory attributes. Methodology: Tenderness was estimated from breast muscle using penetrometer PNR 10 and sensory trained panel. Water Holding Capacity (WHC), percentage of released water, cooking loss, pH and Myofibril Fragmentation Index (MFI) were studied. Results: Penetration values were found negatively correlated with tenderness and MFI. Tenderness scores were negatively correlated with animal age and positively with pH. Overall acceptability of the meat of spent hens was judged higher irrespective of age. Multiple regressions analysis revealed that penetration depth was mainly explained by juiciness and MFI. Conclusion: In addition, the results revealed that sensory parameters representing textural properties of meat (tenderness, cohesiveness, chewiness and residues) were mainly explained by cooking losses

MOESM1 of Impact of I/D polymorphism of angiotensin-converting enzyme (ACE) gene on myocardial infarction susceptibility among young Moroccan patients

Additional file 1: Table S1. Hardy–Weinberg equilibrium (HWE) among cases and control. Table 2. Traditional risk factors vs I/D ACE genotypes distribution among < 45 years of age MI patients. Figure S1. Cytogenetic Location of ACE gene

Hypomorphic homozygous mutations in phosphoglucomutase 3 (PGM3) impair immunity and increase serum IgE levels

Background: Recurrent bacterial and fungal infections, eczema, and increased serum IgE levels characterize patients with the hyper-IgE syndrome (HIES). Known genetic causes for HIES are mutations in signal transducer and activator of transcription 3 (STAT3) and dedicator of cytokinesis 8 (DOCK8), which are involved in signal transduction pathways. However, glycosylation defects have not been described in patients with HIES. One crucial enzyme in the glycosylation pathway is phosphoglucomutase 3 (PGM3), which catalyzes a key step in the synthesis of uridine diphosphate N-acetylglucosamine, which is required for the biosynthesis of N-glycans