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Frédéric Leroy
Vrije Universiteit Brussel
135Publications
36H-index
4,990Citations
Publications 135
Newest
#1Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 36
#2Nathan Cofnas (University of Oxford)H-Index: 4
AbstractMainstream dietary recommendations now commonly advise people to minimize the intake of red meat for health and environmental reasons. Most recently, a major report issued by the EAT-Lancet...
Abstract Cooked pork products, i.e. , sliced cooked hams maintained under modified-atmosphere-packaging (MAP), were analysed both microbiologically and with respect to volatile levels during storage. Three storage temperature ranges were compared (4–6 °C, 7–9 °C, and 11–13 °C), representing different refrigeration conditions at household level. The microbial loads were determined by plating samples on six different agar media, followed by (GTG) 5 -PCR fingerprinting of genomic DNA of selected is...
#1Wim Geeraerts (Vrije Universiteit Brussel)H-Index: 2
#2Luc De Vuyst (Vrije Universiteit Brussel)H-Index: 62
Last.Simon Van Kerrebroeck (Vrije Universiteit Brussel)H-Index: 6
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Abstract Cooked poultry products are nutritious and economically valuable products that are at risk of bacterial spoilage, which can be postponed by cooling and modified-atmosphere-packaging (MAP). In this study, a cooked chicken product was stored at three different temperature ranges (4–6 °C, 7–9 °C, and 11–13 °C) and volatile production was measured over time using selected ion flow tube-mass spectrometry (SIFT-MS). The identities of the volatiles formed were confirmed by headspace solid-phas...
#1Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 36
Abstract In contemporary dietary advice, meat is depicted as a pharmakon : it is believed to either heal or poison the human body (and mind). Often, it also serves as a scapegoat for a wide range of public health issues and other societal problems. Related attitudes, practices, and beliefs pertain to a demarcated mode of thinking or episteme that is characteristic for the so-called post-domestic or industrialized societies. The latter are not only typified by an abundant yet largely concealed pr...
#1Wim Geeraerts (Vrije Universiteit Brussel)H-Index: 2
#2Luc De Vuyst (Vrije Universiteit Brussel)H-Index: 62
Last.Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 36
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Abstract Although equine meats and their derived smoked or fermented products are popular in some regions of the world, they only form a minor fraction of the global meat consumption. The latter may explain why their associated bacterial communities have not received much attention. In the present study, 69 different samples of equine meats and meat products were investigated. The samples consisted of raw meat from horses (17 samples) and zebra (7), as well as non-fermented but smoked (24) and f...
#1Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 36
#2Stefaan De Smet (UGent: Ghent University)H-Index: 29
Despite its longstanding biosocial evolutionary background, the consumption of meat has nowadays become a controversial activity for a variety of reasons, being mostly related to anxieties about health, environmental impact, and animal welfare. The present chapter will outline the biosocial functions of meat within human communities, including the particularities of the contemporary state-of-affairs in postdomestic societies. Moreover, an overview will be given of the (historic) discourses on th...
#1Anneke Geyzen (Vrije Universiteit Brussel)H-Index: 4
#2Wouter Ryckbosch (Vrije Universiteit Brussel)H-Index: 4
Last.Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 36
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Abstract Food innovation is commonly perceived as the antagonist of food tradition, functioning either as a threat or as an opportunity within societies. However, the interrelation between both terms is much more complex than often assumed by the public and played out by contemporary food marketing. To illustrate their multidimensionality and intricate dynamics as social and historical constructions (e.g., relying on heritagization moments), the present chapter presents the case studies of meat,...
#1Anneke GeyzenH-Index: 4
#2Wouter RyckboschH-Index: 4
Last.Frédéric LeroyH-Index: 36
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#1Massimiliano Petracci (UNIBO: University of Bologna)H-Index: 27
#2Francesca Soglia (UNIBO: University of Bologna)H-Index: 8
Last.Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 36
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Abstract Consumption of rabbit meat traces back to the ancient civilizations that prospered around the Mediterranean. Due to their small size, rabbits have mostly been included in traditional meals for direct consumption, with little historical urgency to develop preservation methods. Therefore, rabbit-based dishes are widespread throughout Europe, but few processed products are found. Despite its longstanding culinary value, an overall decline in the consumption of rabbit meat is discernible. A...
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