Research Explorer

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Researcher

Stefaan Lescouhier

Awards & Distinctions

7 Results

2018

Modelling postmortem evolution of pH in beef M. biceps femoris under two different cooling regimes

Kumsa D KuffiStefaan LescouhierBart M NicolaiStefaan De SmetAnnemie GeeraerdPieter Verboven

A1 Journal Article in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

2015

Application of near-infrared spectroscopy for the classification of fresh pork quality in cooked ham production

Ellen NeyrinckStefaan De SmetLiesbet VermeulenDanny TelleirStefaan LescouhierHubert PaelinckIlse FraeyeRony GeersKatleen Raes

A1 Journal Article in FOOD AND BIOPROCESS TECHNOLOGY

2014

Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef

Agnieszka Owczarek-FendorAn VermeulenIlse Van BreeMarkus ErikssonStefaan LescouhierStefaan De SmetBruno De MeulenaerFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

2013

Effect of high post-mortem temperature on antioxidant enzyme activities and meat quality in pork

Umaporn PastsartStefaan LescouhierStefaan De Smet

2011

Effect of hot boning on colour stability and antioxidant enzyme activities in beef inner and outer biceps femoris

Umaporn PastsartMaarten De BoeverStefaan LescouhierErik ClaeysStefaan De Smet

2010

Two-toned colour in the biceps femoris of Belgian Blue double-muscled cattle

Stefaan De SmetMaarten De BoeverStefaan Lescouhier

2009

Influence of post mortem glycolysis and cooling on colour and colour stability in different muscles of Belgian Blue beef

Maarten De BoeverStefaan LescouhierStefaan De Smet