Gruffat D - Search Results

1

Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus muscles.

Listrat A, Gagaoua M, Normand J, Gruffat D, Andueza D, Mairesse G, Mourot BP, Chesneau G, Gobert C, Picard B. Listrat A, et al. Among authors: gruffat d. J Sci Food Agric. 2020 Apr;100(6):2502-2511. doi: 10.1002/jsfa.10275. Epub 2020 Feb 9. J Sci Food Agric. 2020. PMID: 31960978 Free article.

2

Extruded linseed and rapeseed both influenced fatty acid composition of total lipids and their polar and neutral fractions in longissimus thoracis and semitendinosus muscles of finishing Normand cows.

Habeanu M, Thomas A, Bispo E, Gobert M, Gruffat D, Durand D, Bauchart D. Habeanu M, et al. Among authors: gruffat d. Meat Sci. 2014 Jan;96(1):99-107. doi: 10.1016/j.meatsci.2013.06.009. Epub 2013 Jun 20. Meat Sci. 2014. PMID: 23896143

3

Breeds and muscle types modulate performance of near-infrared reflectance spectroscopy to predict the fatty acid composition of bovine meat.

Mourot BP, Gruffat D, Durand D, Chesneau G, Mairesse G, Andueza D. Mourot BP, et al. Among authors: gruffat d. Meat Sci. 2015 Jan;99:104-12. doi: 10.1016/j.meatsci.2014.08.014. Epub 2014 Sep 6. Meat Sci. 2015. PMID: 25443970

4

An innovative approach combining Animal Performances, nutritional value and sensory quality of meat.

Ellies-Oury MP, Cantalapiedra-Hijar G, Durand D, Gruffat D, Listrat A, Micol D, Ortigues-Marty I, Hocquette JF, Chavent M, Saracco J, Picard B. Ellies-Oury MP, et al. Among authors: gruffat d. Meat Sci. 2016 Dec;122:163-172. doi: 10.1016/j.meatsci.2016.08.004. Epub 2016 Aug 9. Meat Sci. 2016. PMID: 27560645

5

Performance of fluorescence spectroscopy for beef meat authentication: Effect of excitation mode and discriminant algorithms.

Aït-Kaddour A, Loudiyi M, Ferlay A, Gruffat D. Aït-Kaddour A, et al. Among authors: gruffat d. Meat Sci. 2018 Mar;137:58-66. doi: 10.1016/j.meatsci.2017.11.002. Epub 2017 Nov 15. Meat Sci. 2018. PMID: 29154219

6

New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities.

Conanec A, Picard B, Durand D, Cantalapiedra-Hijar G, Chavent M, Denoyelle C, Gruffat D, Normand J, Saracco J, Ellies-Oury MP. Conanec A, et al. Among authors: gruffat d. Foods. 2019 Jun 7;8(6):197. doi: 10.3390/foods8060197. Foods. 2019. PMID: 31181692 Free PMC article.

7

Prediction of beef meat fatty acid composition by visible-near-infrared spectroscopy was improved by preliminary freeze-drying.

Andueza D, Listrat A, Durand D, Normand J, Mourot BP, Gruffat D. Andueza D, et al. Among authors: gruffat d. Meat Sci. 2019 Dec;158:107910. doi: 10.1016/j.meatsci.2019.107910. Epub 2019 Aug 8. Meat Sci. 2019. PMID: 31419600

8

Are there consistent relationships between major connective tissue components, intramuscular fat content and muscle fibre types in cattle muscle?

Listrat A, Gagaoua M, Normand J, Andueza DJ, Gruffat D, Mairesse G, Chesneau G, Mourot BP, Gobert C, Picard B. Listrat A, et al. Among authors: gruffat d. Animal. 2020 Jun;14(6):1204-1212. doi: 10.1017/S1751731119003422. Epub 2020 Jan 16. Animal. 2020. PMID: 31941561 Free article.

9

Validation of two laboratory methods for beef intramuscular fat quantification.

Bardou-Valette S, Delavaud C, Thomas A, Andueza D, Durand D, Gruffat D. Bardou-Valette S, et al. Among authors: gruffat d. Methods. 2021 Feb;186:90-96. doi: 10.1016/j.ymeth.2020.06.018. Epub 2020 Jul 5. Methods. 2021. PMID: 32640315

10

Fatty acid composition and oxidation in beef muscles as affected by ageing times and cooking methods.

Gruffat D, Bauchart D, Thomas A, Parafita E, Durand D. Gruffat D, et al. Food Chem. 2021 May 1;343:128476. doi: 10.1016/j.foodchem.2020.128476. Epub 2020 Oct 26. Food Chem. 2021. PMID: 33158683

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