E M Claudia Terlouw
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Explore the profile of E M Claudia Terlouw including associated specialties, affiliations and a list of published articles.
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Recent Articles
1.
Terlouw E, Paulmier V, Andanson S, Picgirard L, Aleyrangues X, Durand D
Meat Sci
. 2024 Nov;
219:109686.
PMID: 39490250
EEG studies have suggested that cattle perceive pain when bled without stunning. The present study on bleeding without stunning, compared cows that had received a local anaesthetic on the site...
2.
Astruc T, Terlouw E
Meat Sci
. 2023 Aug;
205:109313.
PMID: 37611461
Slaughter on the farm can address the concerns of farmers by meeting the needs of short distribution channels while better preserving animal welfare and meat quality. It can support conventional...
3.
Gagaoua M, Warner R, Purslow P, Ramanathan R, Mullen A, Lopez-Pedrouso M, et al.
Meat Sci
. 2021 Jun;
181:108611.
PMID: 34157500
Comprehensive characterization of the post-mortem muscle proteome defines a fundamental goal in meat proteomics. During the last decade, proteomics tools have been applied in the field of foodomics to help...
4.
Terlouw E, Deiss V, Astruc T
Meat Sci
. 2021 Feb;
175:108452.
PMID: 33588243
The present study used thirty-one pigs to investigate induction of unconsciousness and behavioural reactions in different gas mixtures: 80% CO/air, 90 s; 40% CO/30% O/air, 180 s; 70% NO/30% CO,...
5.
Terlouw E, Deiss V, Astruc T
Foods
. 2021 Feb;
10(2).
PMID: 33546330
A total of thirty pigs were experimentally slaughtered using gas (80% CO in air, 90 s; 30% CO/70% NO; 90 s) or electrical stunning (1.3 A, 10 s). Stunning may...
6.
Terlouw E, Picard B, Deiss V, Berri C, Hocquette J, Lebret B, et al.
Foods
. 2021 Jan;
10(1).
PMID: 33406632
Despite increasingly detailed knowledge of the biochemical processes involved in the determination of meat quality traits, robust models, using biochemical characteristics of the muscle to predict future meat quality, lack....
7.
Gagaoua M, Terlouw E, Mullen A, Franco D, Warner R, Lorenzo J, et al.
Meat Sci
. 2020 Oct;
172:108311.
PMID: 33002652
Over the last two decades, proteomics have been employed to decipher the underlying factors contributing to variation in the quality of muscle foods, including beef tenderness. One such approach is...
8.
Delosiere M, Durand D, Bourguet C, Terlouw E
Food Chem
. 2019 Nov;
309:125668.
PMID: 31690510
Normand cull-cows received a diet enriched in n-3 polyunsaturated fatty acids (PUFA), known to enhance nutritional quality, but to decrease beef lipid stability. Half of the cows received a supplementation...
9.
Gagaoua M, Terlouw E, Picard B
Meat Sci
. 2017 Jul;
134:18-27.
PMID: 28750331
This study investigates relationships between 21 biomarkers and meat color traits of Longissimus thoracis muscles of young Aberdeen Angus and Limousin bulls. The relationships found allowed to propose metabolic processes...
10.
Gagaoua M, Terlouw E, Boudjellal A, Picard B
J Proteomics
. 2015 Sep;
128:365-74.
PMID: 26344128
The development of proteomic biomarkers for meat tenderness remains an important challenge. The present study used Longissimus thoracis (LT) and Semitendinosus (ST) muscles of young bulls of three continental breeds...