Terlouw EM - Search Results

1

Slaughter of cattle without stunning: Questions related to pain, stress and endorphins.

Terlouw EMC, Paulmier V, Andanson S, Picgirard L, Aleyrangues X, Durand D. Terlouw EMC, et al. Meat Sci. 2024 Oct 15;219:109686. doi: 10.1016/j.meatsci.2024.109686. Online ahead of print. Meat Sci. 2024. PMID: 39490250 Free article.

2

Towards the use of on-farm slaughterhouse.

Astruc T, Terlouw EMC. Astruc T, et al. Among authors: terlouw emc. Meat Sci. 2023 Nov;205:109313. doi: 10.1016/j.meatsci.2023.109313. Epub 2023 Aug 15. Meat Sci. 2023. PMID: 37611461 Free article. Review.

3

Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways.

Gagaoua M, Warner RD, Purslow P, Ramanathan R, Mullen AM, López-Pedrouso M, Franco D, Lorenzo JM, Tomasevic I, Picard B, Troy D, Terlouw EMC. Gagaoua M, et al. Among authors: terlouw emc. Meat Sci. 2021 Nov;181:108611. doi: 10.1016/j.meatsci.2021.108611. Epub 2021 Jun 17. Meat Sci. 2021. PMID: 34157500 Review.

4

Stunning of pigs with different gas mixtures: Behavioural and physiological reactions.

Terlouw EMC, Deiss V, Astruc T. Terlouw EMC, et al. Meat Sci. 2021 May;175:108452. doi: 10.1016/j.meatsci.2021.108452. Epub 2021 Jan 29. Meat Sci. 2021. PMID: 33588243

5

Comparing Gas and Electrical Stunning: Effects on Meat Quality of Pigs when Pre-Stunning Physical Activity is Minimal.

Terlouw EMC, Deiss V, Astruc T. Terlouw EMC, et al. Foods. 2021 Feb 3;10(2):319. doi: 10.3390/foods10020319. Foods. 2021. PMID: 33546330 Free PMC article.

6

Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys.

Terlouw EMC, Picard B, Deiss V, Berri C, Hocquette JF, Lebret B, Lefèvre F, Hamill R, Gagaoua M. Terlouw EMC, et al. Foods. 2021 Jan 4;10(1):84. doi: 10.3390/foods10010084. Foods. 2021. PMID: 33406632 Free PMC article. Review.

7

Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies.

Gagaoua M, Terlouw EMC, Mullen AM, Franco D, Warner RD, Lorenzo JM, Purslow PP, Gerrard D, Hopkins DL, Troy D, Picard B. Gagaoua M, et al. Among authors: terlouw emc. Meat Sci. 2021 Feb;172:108311. doi: 10.1016/j.meatsci.2020.108311. Epub 2020 Sep 19. Meat Sci. 2021. PMID: 33002652 Free article. Review.

8

Lipid oxidation, pre-slaughter animal stress and meat packaging: Can dietary supplementation of vitamin E and plant extracts come to the rescue?

Delosière M, Durand D, Bourguet C, Terlouw EMC. Delosière M, et al. Among authors: terlouw emc. Food Chem. 2020 Mar 30;309:125668. doi: 10.1016/j.foodchem.2019.125668. Epub 2019 Oct 18. Food Chem. 2020. PMID: 31690510

9

Pre-slaughter stress and horn status influence physiology and meat quality of young bulls.

Reiche AM, Oberson JL, Silacci P, Messadène-Chelali J, Hess HD, Dohme-Meier F, Dufey PA, Terlouw EMC. Reiche AM, et al. Among authors: terlouw emc. Meat Sci. 2019 Dec;158:107892. doi: 10.1016/j.meatsci.2019.107892. Epub 2019 Jul 23. Meat Sci. 2019. PMID: 31386985

10

The study of protein biomarkers to understand the biochemical processes underlying beef color development in young bulls.

Gagaoua M, Terlouw EMC, Picard B. Gagaoua M, et al. Among authors: terlouw emc. Meat Sci. 2017 Dec;134:18-27. doi: 10.1016/j.meatsci.2017.07.014. Epub 2017 Jul 18. Meat Sci. 2017. PMID: 28750331 Free article.

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