Stefaan De Smet

Professor

Ghent University

Belgium

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Professor Stefaan De Smet is a faculty member at Ghent University in Belgium. His research interests encompass food science, specifically the susceptibility of meat to oxidation, cross-cultural consumer acceptance of cultured meat, and the effects of diet on volatile compounds in pork. His recent publications explore various aspects of meat quality and consumer perspectives, contributing significantly to the field of food technology.

Articles (20)

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2025

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2022

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2022

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2021

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2021

Collaborators (6)

Filip Van Nieuwerburgh

Prof. at Ghent University

Ghent University

BELGIUM

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Tom Desmet

Prof.

Ghent University

BELGIUM

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Casper G Schalkwijk

University of Maastricht

NETHERLANDS

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Andreas Lemme

Head of Animal Nutrition Services and Technical Consultancy Poultry

GERMANY

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Lynn Vanhaecke

The Queen's University Belfast

UNITED KINGDOM

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Xiaona Tian

Ghent University

BELGIUM

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Stefaan De Smet

Research Interests

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About

Articles (20)

Food hydrocolloids κ-carrageenan and xanthan gum in processed red meat modify gut health in rats

Susceptibility of Conventional and Organic Chicken Breast and Thigh Meat to Lipid and Protein Oxidation During Heating and In Vitro Digestion

Cross-cultural consumer acceptance of cultured meat: A comparative study in Belgium, Chile, and China

Cross-cultural consumer acceptance of cultured meat : a comparative study in Belgium, Chile, and China

Donor age and breed determine mesenchymal stromal cell characteristics

Effect of by-products-based diet and intramuscular fat content on volatile compounds from pork

Effect of by-products-based diet and intramuscular fat content on volatile compounds from pork

High-moisture extruded pea balls exhibit lower (glyc)oxidative stability than pork balls following barbecuing and simulated gastrointestinal digestion

Improving the estimation of the lean meat percentage in pig carcasses using Box-Cox transformation and additional carcass parameters

Review : livestock cell types with myogenic differentiation potential : considerations for the development of cultured meat

Exploration and optimization of extraction, analysis and data normalization strategies for mass spectrometry-based DNA adductome mapping and modeling

Effects of feeding guanidinoacetic acid on oxidative status and creatine metabolism in broilers subjected to chronic cyclic heat stress in the finisher phase

In vitro stability and ex vivo absorption of thymol monoglucosides in the porcine gut

Tocopherol more bioavailable than tocopheryl-acetate as a source of vitamin E for broilers

36-fold higher estimate of deaths attributable to red meat intake in GBD 2019: is this reliable?

Decrease of Salmonella and Escherichia coli O157:H7 counts during dry-aging of beef but potential growth of Listeria monocytogenes under certain dry-aging conditions

Effects of the dietary zinc source and vitamin E level on live weight and carcass yield and meat quality in male broilers reared under chronic cyclic heat stress conditions in the finisher phase

Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef

Analysis of the Cultured Meat Production System in Function of Its Environmental Footprint: Current Status, Gaps and Recommendations

The Influence of Butter and Oils on Oxidative Reactions during In Vitro Gastrointestinal Digestion of Meat and Fish

Collaborators (6)

Filip Van Nieuwerburgh

Tom Desmet

Casper G Schalkwijk

Andreas Lemme

Lynn Vanhaecke

Xiaona Tian

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