Documentations
Consumer acceptability and characterisation of the cooking odour of lardons and pork with different androstenone and skatole contents. Comparison of two cooking procedures
Two cooking procedures, frying pan on a hot plate versus closed container in an oven were used for the assessment of cooking odour of lardons or pork from gilt or…
Publié en 1998Assessment of the respective contributions of skatole and androstenone to boar taint. Preliminary results of a study conducted in 7 European countries
The present study was an attempt to reach a European agreement on the respective contributions of skatole and androstenone to boar taint. Eleven participants from 7 countries were involved in…
Publié en 1998Influence of housing conditions on performance and meat quality in pigs. 2. Characteristics of muscular and adipose tissues, and technological and sensory properties of dry-salted ham
The aim of this study was to investigate the effects of an outdoor pig production system (winter and summer) compared to a classical indoor system and, for indoor system, the…
Publié en 1998Influence of housing conditions on performance and meat quality in pigs. 1. Growth performance and carcass composition
An experiment involving a total of 240 pigs was conducted to determine the effects of housing conditions, ambient temperature and feeding level on growth performance and carcass composition of finishing…
Publié en 1998Estimation of the lean meat content of pig carcasses using the measurement of different cuts
In 1996, a sample of 320 carcasses, which are representative of the French pig population for both sex and genotype, were butchered according to a normalised Dutch procedure (DHN) and…
Publié en 1998Pig carcass grading methods authorised in France in 1997
The development of French grading methods is based on the use of a general dissection trial and a specific calibration trial. The calibration procedure developed by the authors now allows…
Publié en 1998Getting ready for pork labelling
The traceability of pork butchery cuts is being studied. After the introduction of a standardized slaughter number, the transfer of identification and relevant information in the butchery stage is to…
Publié en 1998The french pork industry is well ahead in traceability
In France, the identification of farmed pigs is ensured by a local organization (EDE). Breeders have an individual number. Piglets and porkers are marked with their original farm number.
Publié en 1998Better knowledge of hygiene quality of products
A two-year study enabled us to draw up a standardized plan for the microbiological quality control of pork. This allows hygiene quality monitoring in a company for HACCP requirements and…
Publié en 1998Cooked ham: Soluble collagen predicts technological yield
The influence of zootechnical and technological characteristics on technological yield factors and type I soluble collagen in cooking juice revealed a correlation between these two variables.
Publié en 1998Les déchets de l'industrie de la charcuterie-salaison - Traitement et valorisation des déchets gras - 1ère partie : La caractérisation des graisses des effluents
Les activités de charcuterie et de salaison sont génératrices de co-produits gras solides, facilement valorisables, et de graisses fluidifiées. Les méthodes de mesure de la charge en graisses des effluents…
Publié en 1998