Documentations

Assessment 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…

Influence 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…

Influence 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…

Estimation 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…

Pig 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…

Getting 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…

The 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.

Better 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…

Cooked 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.

Les 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…

Cutting of hams and loins : warm cutting is possible

A study conducted by ITP on the comparison of warm and cold cutting shows that although the contamination evolves faster in the warm-cut than in the cold-cut meat, the level…

Red pork offal (liver, heart, tongue) : bacteriological quality relies on hygiene

Improvement of the bacteriological quality of red offal requires tightly controlled handling from evisceration right throught to shipment, together with rapid dynamic refrigeration.