En savoir plus

Personnes de l'UMR SECALIM impliquées dans le projet REDLOSSES :

Monique Zagorec : coordinatrice du projet

• Sandrine Guillou : co-coordinatrice du projet
• Jeanne-Marie Membré : coordinatrice de la tâche 1
• Emmanuel Jaffrès
• Laurent Marché
• Ngoc-Du Luong, doctorant
• Catherine Magras
• Nicolas Moriceau
• Valérie Anthoine
• Agnès Bouju-Albert

Valorisation :

• Poirier, S., G. Coeuret, M.-C. Champomier-Vergès, M.-H. Desmonts, D. Werner, C. Feurer, B. Frémaux, S. Guillou, N.-D. M. Luong, O. Rué, V. Loux, M. Zagorec, S. Chaillou and o. b. o. t. A. R. C. G. 2023. Holistic integration of omics data reveals the drivers that shape the ecology of microbial meat spoilage scenarios. Frontiers in Microbiology 14. https://doi.org/10.3389/fmicb.2023.1286661.
• Luong, N.-D. M., L. Coroller, M. Zagorec, N. Moriceau, V. Anthoine, S. Guillou and J.-M. Membre 2022. A Bayesian approach to describe and simulate the pH evolution of fresh meat products depending on the preservation conditions. Foods 11(8). https://doi.org/10.3390/foods11081114
• N.-D. M. Luong, J.-M. Membré, L. Coroller, M. Zagorec, S. Poirier, S. Chaillou, M.-H. Desmonts, D. Werner, V. Cariou and S. Guillou    2021    Application of a path-modelling approach for deciphering causality relationships between microbiota, volatile organic compounds and off-odour profiles during meat spoilage    International Journal of Food Microbiology    348        109208 https://doi.org/10.1016/j.ijfoodmicro.2021.109208
• Poirier, S., N.-D. M. Luong, V. Anthoine, S. Guillou, J.-M. Membre, N. Moriceau, S. Reze, M. Zagorec, C. Feurer, B. Fremaux, S. Jeuge, E. Robieu, M. Champomier-Verges, G. Coeuret, E. Cauchie, G. Daube, N. Korsak, L. Coroller, N. Desriac, M.-H. Desmonts, R. Gohier, D. Werner, V. Loux, O. Rue, M.-H. Dohollou, T. Defosse and S. Chaillou 2020. Large-scale multivariate dataset on the characterization of microbiota diversity, microbial growth dynamics, metabolic spoilage volatilome and sensorial profiles of two industrially produced meat products subjected to changes in lactate concentration and packaging atmosphere. Data in brief 30: 105453-105453. https://doi.org/10.1016/j.dib.2020.105453.
• Luong, N.-D. M., L. Coroller, M. Zagorec, J.-M. Membré and S. Guillou 2020. Spoilage of chilled fresh meat products during storage: A quantitative analysis of literature data. Microorganisms 8(8). Ranking du JCR: Q2 (JCR® 2019). https://doi.org/10.3390/microorganisms8081198.  
• Luong, N.-D. M., S. Jeuge, L. Coroller, C. Feurer, M.-H. Desmonts, N. Moriceau, V. Anthoine, S. Gavignet, A. Rapin, B. Frémaux, E. Robieu, M. Zagorec, J.-M. Membré and S. Guillou 2020. Spoilage of fresh turkey and pork sausages: Influence of potassium lactate and modified atmosphere packaging. Food Research International 137: 109501. Ranking du JCR: Q1 (JCR® 2019). https://doi.org/10.1016/j.foodres.2020.109501.