Abstracts - Process et Technologies

The control of the psychrotrophic Clostridium botulinum group II type B hazard in cooked ham results from multiple factors that are closely interlinked. Although nitrites play a key role, it is the maintenance of this balance that ensures the product’s safety regarding this pathogen. This study aimed to assess the effect of two cooking-cooling regimens, including an usual (10 h) versus an extended (28.5 h) cooling period, on the growth of psychrotrophic C. botulinum group II type B during storage of a cooked ham model prepared with reduced levels of sodium nitrite (0 to 60 mg/kg) and sodium chloride (18 g/kg versus 13.5 g/kg). Only an ingoing amount of NaNO2 of 60 mg/kg inhibited toxinogenesis of C. botulinum Group II type B in cooked ham samples subjected to the extended cooling regimen. In comparison, 30 mg NaNO2 per kg were sufficient to prevent toxinogenesis in cooked ham cooled for 10.0 hours.

The celebration of ADIV’s 50th anniversary, which took place on 19 November 2025 in Clermont-Ferrand, provided an opportunity for the “Institut Technique Agro-Industriel (ITAI)” – which specialises in meat products – to look to the future through a series of forward-looking conferences on upcoming challenges in the fields of processing, nutrition and consumption. They were complemented by a presentation on the US beef industry, provided as an external perspective by François Léger, president of the American slaughter and processing company FPL FOOD, based in Augusta (Georgia). The presentations highlighted some of the expected developments in the meat industry. Gilles Trystram, former director of AgroParisTech and director of Génopole, emphasised the need for the food industry to move towards ‘sustainable processing’ in the coming years, with processes that have a lower impact in terms of energy and resource use, and increasing use of digital technologies. Didier Rémond, research director at the human nutrition unit of INRAE in Clermont-Ferrand, discussed the essential balances that must be maintained to meet nutritional needs whilst reducing the consumption of animal products. Finally, Bruno Hérault, head of the Centre for Studies and Forecasting at the Ministry of Agriculture, Agri-Food and Food Sovereignty (MAASA), discussed the upheavals in food practices and systems in recent years and their potential implications for the organisation of the meat sector.

The processing of meat into kilichi is an economic activity in Niger carried out by meat professionals throughout the country, in both rural and urban areas. The overall objective of this study is to describe the production technology of kilichi and to define the sensory characteristics of different variants. To this end, the various variants of kilichi in Niger were catalogued and their organoleptic characteristics were studied. Three varieties of kilichi are found in all study regions: plain kilichi, locally known as ‘rumzu’ or ‘dan kalambé’; kilichi with peanut paste (‘Fari’); and kilichi with peanut paste and jawa (‘Ja’ or ‘maiyagi’). Two sensory analyses (involving two consumer panels) were carried out: a hedonic test and a preference test (ranking test) to assess three sensory attributes (colour, texture and taste). The various analyses revealed that the production techniques for the different variants share certain technological features. The main factor differentiating the variants lies in the nature of the coating: either a peanut paste combined with spices, or a peanut paste combined with spices and ‘Jawa’ (red food colouring). The sensory tests showed that taste and texture are the main sensory criteria for evaluating kilichi in this study.

The mission, led by the General Council for Food, Agriculture, and Rural Areas (CGAAER), focused on analyzing the French genetic system (DGF) for ruminants. The goal was to guide professionals toward a strategic roadmap, reversing the traditional approach: starting with the needs of farmers rather than technology. The fourfold ambition identified aims to create an efficient genetic sector to promote the competitiveness of farmers and agri-food companies, contribute to the agroecological transition and strengthen resilience, capture maximum added value in France, and move into decision-making and operational mode. At the end of its work, the mission formulated seven main recommendations.

Adding spirulina (Arthrospira platensis) to vacuum-packed camel sausages increased their shelf life from 20 to 35 days, whereas the control group spoiled completely within five days of storage. This study therefore highlights the potential of spirulina as a natural ingredient thanks to its rich composition, antioxidant properties and antibacterial effects, to provide a source of beneficial substances for food preservation. It also paves the way for a new approach to producing a functional Merguez -type sausage that is likely to appeal to consumers.

The objective of the present work was to examine the effect of incorporating spirulina (Arthrospira platensis) powder (SP) in Merguez-type sausages made exclusively with camel (Camelus dromedarius) meat, as well as to evaluate its prebiotic potential. The ultimate goal was to offer an innovative meat product in order to increase the consumption of camel meat. The study of prebiotic potential suggested that adding SP to camel sausages promoted the growth of probiotic strains, which in turn were able to inhibit the growth of pathogenic microorganisms such as S. aureus and E. coli O157: H7. In conclusion, this study highlighted how SP as a clean label ingredient, thanks to its rich composition and its prebiotic effects, can be a source of substances beneficial to human health and offers an alternative approach to producing a new traditional Merguez-type sausage.